chef Pas'S Healthy Recipes at The Brampton

 

BIOGRAPHY 

Chef Pas is a Thai Native who moved to New York City in 1992. After finishing an MFA at Pratt Institute, his love for New York and its food got the best of him and so he has been living there ever since. 

He ate everything from every buzzed-about restaurant. He gained weight and got sick before he realized that the expression, "you are what you eat", was actually true.

He used to live by the words of Alexander Woolcott, "All the things I really like to do are either illegal, immoral, or fattening." So when he adopted a plant-based diet, he shocked and saddened all his friends.

Pas brings creativity and a personal touch to create engaging, memorable events. He champions plant-based local businesses by providing a platform for them to reach new audiences.

Pas has been feeding his friends at his Sunday brunch for years and is now feeding the curious minds and stomachs at the various pop-up restaurant in New York City and at The Brampton. His approach is to have fun with food and bring joy & comfort using local ingredients through his dishes.

 

 
Thai Papaya Salad Recipe

Thai Papaya Salad

Som Tum

RECIPE 

Handful of cherry tomatoes halved

6 green beans

2 cups shredded green papaya

2 tablespoons toasted peanuts

Put all ingredient except toasted peanuts in clay mortar. If you don’t have one then into a bowl or mixing container.

THAI PAPAYA SALAD DRESSING

5 tablespoons fresh lime juice.

3 tablespoons (packed) palm sugar or golden brown sugar.

2 tablespoons plus 2 teaspoons fish sauce (or vegetarian fish sauce).

2 tablespoons dried shrimp, chopped (optional).

4 garlic cloves, minced.

1-2 Thai chili pepper to taste

Pound dressing ingredient in clay mortar or use a food processor. Pour dressing over the salad and pound with pestle or potato masher and mix. Keep adding dressing and mix to taste. Use toasted peanuts for topping. Serve with sticky rice & Thai's grilled chicken.

 

Mexican Tomatillo & Avocado Dressing

VEGAN

RECIPE 

1/2 ripe avocado.

2 whole tomatillo

1 cup cilantro.

juice of 1 lime.

4 tablespoon olive oil.

2 clove roasted garlic (if you have it on hand – a raw clove would also work)

1 jalapeno, seeded & chopped.

salt to taste.

Peel tomatillo husk and wash to remove the stickiness from the skin. Boil tomatillo in hot water for 5 minutes then rinse in cold water.

Put all the ingredient in a food processor or blender and blend until smooth.

The dressing will keep well if placed in an airtight container in the refrigerator.