Bangkok, As Vegetarian Festival concludes for another year and with the pandemic situation improving in Thailand, it is important for people to remain healthy while the country reopens by maintaining a balanced diet including nutritious foods such as fruit and vegetables.
Changing habits, however, is not an easy task. For many of us, it is difficult to find the time to stay fit and healthy during this challenging period. For time-poor Thais, the easiest way to make an okay vegetarian dish into something tasty and nutritious is by utilizing the much healthier olive oil for meals.
Olive oil is high in antioxidants and monosaturated fats, which helps lower blood pressure and the risk of heart disease - it also provides key nutrients for your cells and balances cholesterol levels. According to studies, people who consume olive oil have up to 35% lower risk of developing a heart disease and hypertension. Moreover, olive oil contains anti-inflammatory compounds, and is proven to help stabilize blood sugar levels.
Olive oil is also perfect for everyone's diet, no matter what lifestyle or regime you follow, and can be used in a million different ways to elevate the sweetness and depth of all vegetables for Thais' daily meals: from salad dressings to stir-fried vegetables, deep fried greens to marinades, and for baking your favorite desserts.
Delicious vegetarian food doesn't have to be complicated. Try these recipes with Bertolli Olive Oil and see just how simple vegetarian cooking can be.
TOMATO SOUPServes 4
- 4 Tomatoes
- 3 Red capsicum
- 1 Shallot
- 100ml Bertolli Extra Virgin Olive Oil
- 40ml Sherry vinegar
- 1 Clove of garlic
- 10 Basil leaves
- Salt and pepper
PREPARATION
DEEP-FRIED MUSHROOM CAKES (TOD MAN HED)Serves 10-12
- 200g oyster mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon seasoning sauce
- ? tablespoon Vegetarian Oyster Sauce (Mushroom Sauce)
- ? teaspoon sugar
- 2 teaspoon black pepper
- 120g all-purpose flour
- ? cup vegan breadcrumbs
- 4 cups Bertolli Extra Light Olive Oil
- Plum Sauce
PREPARATION
KALE PESTO GNOCCHIServes 2By @fitandwellmedgal
- 2 cups kale, chopped
- Frozen gnocchi
- 1 cup fresh basil
- 1/4 cup frozen organic peas, (heated and cooled)
- ? cup walnuts
- 1 teaspoon minced garlic
- 3/4 cup Bertolli Extra Virgin Olive Oil
- 1 tablespoon nutritional yeast or parmesan cheese (optional)
- Salt and pepper to taste
PREPARATION
SAUTEED KALE WITH TOFU AND SESAMEServes 2
- ? kale
- 100g tofu
- ? chives
- 10g Sesame seeds
- 10ml Soy sauce
- 25ml Bertolli Olive Oil
- 1 clove of garlic
- 5g Salt
- 3g Black pepper
- 1 lime
PREPARATION
BITTER CHOCOLATE AND PISTACHIO CREAM DESSERTServes 4
- 185g Condensed milk
- 110g Brown sugar
- Bertolli Extra Virgin Olive Oil
- 120g 80% Dark chocolate
- 50g Pistachios
PREPARATION
About Bertolli
The world's number one olive oil brand, Bertolli was founded in the small Tuscan town of Lucca, Italy. For 150 years, the Bertolli name has been synonymous with Italian and international cooking and eating. At the heart of the Bertolli brand is a commitment to quality, dedication to leveraging the natural goodness of ingredients and a tradition of providing outstanding and flavorful olive oils to Thailand and the world. For more information, please visit https://www.facebook.com/BertolliTH/.