I attended recently a Thai-cuisine course and, even though I left agitated due to the (pointless and annoying) efforts of the teacher to brainwash me with how awesome cilantro is (eew!), I did get the chance to taste a delicious salad.
The title says “Thai-inspired” because there were ingredients in the original recipe that I skipped in this one. Either because I didn’t have them at hand or because I felt I’ll like it more without them. Also, the onions were fried crunchy, but I opted for simply caramelizing them.
But no worries! I will give you the full recipe at the end of the post, mentioning the ingredients I didn’t use.
It’s getting warmer here in Barcelona, but I don’t care! When I want my soup, I’ve gotta have my soup! And in this case I wanted THIS soup: hearty, thick, tasty.
I saw my dry white beans in their glass container and it hit me: how long had it been?!
The fact is that a week ago I entered a fasting period for the 40-something days leading up to our Easter (Greek Orthodox). And do you know what this means? Do you?? I’ll tell you. Means I need to stay away from meat, fish (yes to seafood), milk, butter, eggs and cheese.
Oh, no, don’t frown! Once you’re in it you realize there are plenty of dishes you can cook and desserts to make!
Although, going through tons of food blogs during fasting is not fun you guys. Seriously.
Anywhooo, this white bean soup was both fasting-appropriate AND delicious! And a note: in Greece we call this fasolada (φασολάδα). 🙂