I hope you all had a wonderful Christmas Day and still continuing to relax over the weekend! Wish you Merry Christmas from Nutritiously Natasha team.
I spent the day with my family. We went to visit my Grandma at her retirement home, ate a lot, saw Santa, went for a walk, crashed out in bed trying to get warm after the walk, and slumped in front of the telly for the rest of the evening!
Oh, unfortunately, my grandma didn’t enjoy my raw vegan vanilla and cranberry cheesecake…
My parents were particularly impressed at the four hours I managed to be out the house. I’m kind of impressed with myself too. Especially since the weather is starting to get really really nippy. I can’t tell you how excited I am too jet off to Marrakech on Sunday…although I have heard a whisper that it may snow. London shuts down at a dusting of the stuff, so we’ll see if I actually manage to make it out!
And now Christmas is over we can get back to the important stuff.
Today’s guest recipe is for a Thai noodle bowl with crispy ‘seaweed’ from the amazing Caitlin aka The Clean Diary.
I was lucky enough to meet Caitlin at the end of the summer, and since then have become absolutely obsessed with her blog. Over Christmas, she did a foodie advent calendar, and thanks to her amazing recipes and her gorgeous pictures, she’s definitely one of my favorite London-based food bloggers out there at the moment.
For some reason traditional Asian flavors make me feel extremely unwell. Even as a child, my parents would have Chinese food or I’d go over to a friend where Indian was being cooked and I would literally start gagging and need to leave. I don’t know if that’s some of my weird smell sensitivities that just started a lot earlier than the others, but let’s just say that when I was traveling in Asia it caused some problems!
I know a lot of you love more exciting food than I generally eat on a daily basis, so when Caitlin suggested this recipe, I just knew you’d all love it.
Over to Caitlin!
Thai food has always been one of my favorites, it doesn’t get much better than a Thai green curry. The coconut milk works in harmony with the Thai spices and herbs and makes such an aromatic dish. It may seem like this flavor is something you can only get from a Thai restaurant, but it is actually much easier than you think! This dish is made completely from scratch and therefore has no nasty surprises (restaurants often use fish sauce which is obviously not vegan and a lot of oil). This recipe is really quick to make and is the perfect comfort food for an evening in, which is why I have added my secret crispy ‘seaweed’ recipe as well, so you can make your own Thai ‘takeaway’ and know exactly what it contains! Did you know that crispy seaweed is actually made from cabbage?! Well mine is made from kale, and it isn’t fried and it doesn’t contain refined sugar! But I can assure you it tastes almost identical to the real thing! I hope you enjoy this as much as I do.
- 1 can coconut milk (Preferably pure with no additives)
- Juice of 1 lime
- 1 medium red chili
- A 2 Inch cube of fresh ginger
- 3 garlic cloves
- 6 spring onions
- 3 sticks of lemongrass
- A large handful of coriander leaves
- 1/2 Tsp cumin
- 1/2 tbsp coconut oil
- 1 tbsp gluten free tamari (I like Clearspring)
- 1 tbsp brown rice syrup or coconut sugar
- 1/2 cup water
- 1 small red pepper
- 1 carrot
- 1 small aubergine
- 10 baby corns
- 75g buckwheat or brown rice soba noodles
- 1/4 cup frozen edamame (optional)
For the crispy seaweed:
- 3 handfuls of kale, torn finely and large stalks removed
- 1/2 tbsp olive oil
- 1/2 tbsp salt
- 1/2 tbsp coconut sugar
- Cut the ends off the lemongrass and using the end of a knife or a rolling pin, bash the ends on a chopping board to release the aromas
- Finely chop and put in a processor
- Add the ginger, chili, garlic, cumin, coriander and lime to the processor and process until the ingredients are finely ground
- Meanwhile, chop the spring onions and add to a wok with the coconut oil and cook on a low heat until soft
- Add the spice mixture from the processor to the wok and then add the coconut milk, continuing to cook on a low heat
- Peel the carrot into ribbons and add this to the wok along with the pepper, chopped lengthways into strips
- Chop the aubergine into cubes and add (this will soak up all of the flavors)
- Finally, halve the baby corns and add to the pan and leave everything to simmer for approximately 15-20 minutes until the vegetables are soft
- Whilst the vegetables simmer, place the kale onto a lined baking tray and rub the olive oil into the leaves with clean hands
- Sprinkle with the salt and coconut sugar and cook in a preheated oven at 120 degrees celsius for approximately 15 minutes until crisp but not too browned.
- Add the water, noodles, and edamame if using, and cook for a further 3 minutes, using a fork to separate the noodles as they cook to avoid them sticking
- Serve in bowls with a good amount of the liquid and enjoy