Greetings!
Just got this in my email from one of my favorite chefs (who
happens to be a vegan chef), Chef Adam Sobel.
I don’t know about you, but I still have some Thai Basil
left and it looks PERFECT because I’m now using the preferred method of storing
Basil (Thai or any other kind 😊). On Thursday night
after I got back from the CSA, in one stroke I cut all the stems on a 45 degree
angle (otherwise flat stems might just sit at the bottom of the container and
not absorb water…same thing goes for cut flowers :)4), took an unused water
bottle (not too tall) and put 4 inches of water in it and placed the Thai Basil
in (after stripping all the bottom leaves off to make sure it was only stems
that would be in the water), placed a plastic bag over the whole thing, and
changed the water every other day.
If you have some Thai Basil left (if it’s not all turned
into Thai Basil Pesto 😊), and you like Eggplant
and can get a hold of some Chinese or Japanese Eggplants (the long skinny ones
that could be dark purple or light purple), or Thai Eggplants (little round
balls that are green and white OR long skinny Green ones like the Chinese/Japanese
ones), and the other ingredients 😊, this recipe might
finish up (or use up if you haven’t used any yet) your Thai Basil (needs 1 ½
cups plus extra for garnish)…
https://cinnamonsnail.com/thai-basil-eggplant/?utm_source=convertkit&utm_medium=email&utm_campaign=%F0%9F%8D%A9+Are+donuts+OK+on+a+vegan+diet%3F+-+19055916#recipe
This recipe is vegan and if you’re not, you could use
regular Fish Sauce and that might be easier to find.
Enjoy!
