The World's Healthiest & Most Sustainable Protein
The Plant-Based & Sustainability Market in Chiang Mai this month was made possible thanks to some amazing plant-powered heroes! The U.S.A Dry Pea & Lentil Council and the U.S. Dry Bean Council advocate for delicious, whole-food ingredients, which they showcased in some seriously tasty dishes!
‘Saptha: Southern Indian Kitchen‘ used U.S. Pulses in 4 mouth-watering dishes over the weekend – ‘Makhana’, ‘Dahi Puri’ (the vegan yogurt bomb; pictured below), ‘Moringa Bowl’ and the ‘Baked Jackfruit’ pinto.
Thai Desserts Re-Imagined
U.S. Pulses also partnered with Ayam who innovatively recreated some Thai favourites using their baked beans, including ‘Kanom Tom’ (Thai Coconut Balls with Baked Beans in Tomato Sauce Low GI) and ‘Chor Muang’ (Flower Shaped Dumpling filled with Baked Beans in Tomato Sauce Light)!
Nee O Na by Chef O used U.S. Pulses to make a delicious ‘Chickpea Masala’ with Basmati Rice and The Vorra Bistro whipped up a mouth watering ‘Pumpkin Almond Milk Soup’ with Chickpea and Red Beans and their Chiang Mai Signature Salad.
It’s so inspiring to see so many visitors coming together for some fun and delicious passive activism by eating plant-based food and supporting sustainability! We really enjoyed seeing so many of you over the weekend; it fills our hearts to see such an incredibly compassionate community!
