Yuba is a dried tofu skin, that when rehydrated, makes a very pleasant and chewy meat alternative. Because it would be threaded on to the skewers, they'll be able to pick up a lot of really flavorful marinade! We'll carefully grill then over charcoal, and serve them with peanut sauce and a cucumber relish.

Shredded green papaya, green beans, cherry tomatoes, lime, nori, and thai chile pounded with mortar and pestle, and topped with toasted rice powder and peanuts.

We'll make a classic Pad Thai using a veganized version of the recipe I learned in Thailand!

I used to make soymilk custard when I worked at Izakaya Yuzuki in SF, and Nahum had the wonderful idea of infusing it with lemongrass. On top of this we'll serve diced, poached apples with citrus, and then top it off with a makrut leaf (aka Thai lime leaf) infused syrup. A fruitier, aromatic end to a flavorful meal!