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Spicy Tom Yum Coconut Noodles

 

Who’s ready for an insanely delicious comfort food recipe that tingles the tastebuds, warms the insides and satisfies our cravings for a rich bowl of creamy pasta without all the calories and carbs?

Enter this raw vegan (yes, it’s deliciously warm) version of one of StyleNectar’s most popular dishes ever, Tom Yum Soup.   I’ve been wanting to share this raw vegan twist on this hit recipe for such a long time and after testing it over and over to be sure it was perfect, it’s finally here!

Spicy Tom Yum Coconut Noodles prove once again that amazing, complex flavor, full-bodied hearty pasta decadence and our highest potential health, happiness and beauty are not mutually exclusive!  As I always say, it’s easy to prepare delicious food that tastes amazing- however, that’s not enough for me.  If it doesn’t make US look and feel as amazing as it tastes, it doesn’t make the StyleNectar cut.

This is my submission to Tinned Tomatoes & Lisa’s Kitchen No Croutons Required & Bookmarked Recipes Challenge, Fuss Free Flavours, & Ren Behan‘s + Feedingboys‘ Simple & in Season.

In this luxurious upgrade to the original non-vegetarian recipe, I was able to increase the coconut milk as the recipe no longer relied on animal product, thus taking the creamy rich factor off the charts!  Next, I increased the shiitakes for double the fabulous meaty texture.  And the piece de resistance, to soak up all that spicy Tom Yum decandence, oodles of perfectly al dente kelp noodles!  Fresh garlic, ginger, chilis and lime and few tweaks to replace the chicken stock and fish sauce to season everything up perfectly, and a star was born!  Hey, don’t take my word for it, just ask Jim who is in heaven right now gnoshing this down 🙂

If you haven’t tried Kelp Noodles this is definitely your lucky day.  These mineral rich babies, miraculously, have almost zero calories and when prepared properly, taste & feel exactly like pasta.  They soak up the flavors of any dish they’re paired with for that luxurious high-carb affect and NONE of the downside!  Coconut milk and shiitakes are both immune boosting powerhouses and the addition of anti-inflammatory ginger, cleansing cilantro and circulation-enhancing chilis take this bowl of deliciousness into true superfood heaven.

Another high-vibe, living foods recipe packed with energy, antioxidants, minerals, vitamins, enzymes and everything we need to stay healthy.  Filled with life force, love and the simplicity I’m learning is the foundation to everything exquisite. 

Enjoy 🙂

 

Recipe for Spicy Tom Yum Coconut Noodles (Serves 2-3)

Ingredients

  • 2 cups “no-chicken” or vegetable stock
  • 1 stalk fresh lemongrass thinly sliced into rounds
  • 1 inch piece fresh ginger root thinly sliced
  • 1 large clove garlic, minced
  • 1 tsp thinly sliced medium-heat red chili pepper + extra for garnish (seed & devein for less heat)
  • 12 oz kelp noodles, rinsed and drained
  • 1 or 2 strips wakame seaweed chopped into 2 inch pieces
  • 2 cups thinly sliced shitake mushrooms
  • 2 cups raw coconut milk** (or feel free to sub 1 can FULL FAT coconut milk in a pinch)
  • 1 Tbsp raw miso paste
  • 1 Tbsp raw honey
  • 1 tsp coconut aminos or tamari
  • 1 1/2 – 2 Tbsp fresh lime juice or to taste + small lime wedges for garnish (remember, don’t add lime before bringing to a simmer or it goes sour!)
  • 4 Tbsp freshly chopped cilantro, 1/2 reserved for garnish

Method

  1. In a large pot combine the first 6 ingredients (veg stock through wakame)and bring to a light steam or baby bottle temperature to keep raw. Turn off heat, cover with a tight lid and let steep for 20 minutes to allow the flavors to meld. Alternatively, if you don’t care about it being raw, bring to a simmer, then simmer for 5 minutes.
  2. Add shitakes and coconut milk and bring back to a light steam/baby bottle temperature.
  3. Whisk in remaining ingredients, garnish with extra cilantro, a few slices of red chili & lime wedges and relish in comfort food bliss! 

 

** Raw Coconut Milk:  I blend 2 cups raw, thai baby coconut meat with 1/2-3/4 cup (adjust depending on thickness you want) raw thai baby coconut water (Whole Foods sells both raw coconut meat & raw coconut water frozen or crack open your own), 1 Tbsp raw coconut butter & an optional 1 tbsp Tocotrienols (aka my fav non GMO sunflower lecithen) to help emulsify & voila, instant raw coconut milk. Store extra in ice-cube trays in freezer for smoothies.

Enjoy 🙂

Are you a winter or a summer person?  Or, perhaps do you love each season for it’s contrasting individuality? 

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All Love,

 Juliane

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Cheesy Gnocchi with Swiss Chard & Cannellini Beans

IMG_1562Cheesy Gnocchi with Swiss Chard & Cannellini Beans

If it's summertime where you live, then you’ve been seeing tons of beautiful, nutrient dense Swiss Chard at the market, your local farm stand or, if you’re like me, perhaps in your own garden!

Swiss Chard has become a staple in our kitchen garden, providing continuous harvest from cool spring through a hot summer and far into late fall. As a result of its prolific bounty, I’ve learned many a delicious summer recipe incorporating this gorgeous green leafy.

Gnocchi with Swiss Chard and White Beans is one of my favorite go-to dishes. It's perfect for summer days when you want a delicious meal that’s a snap to prepare. Brimming with color, flavor and ooey-gooey cheesiness, it’s a hit every time! Serve with crusty bread alongside for sopping the delicious broth. Yum!

IMG_1574

Cheesy Gnocchi with Swiss Chard & Cannellini Beans
  IMG_1673

Swiss Chard Growing in our Kitchen Garden

Cheesy Gnocchi with Swiss Chard & Cannellini Beans Recipe:

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound gnocchi, prepared according to package directions
  • sea salt (for seasoning gnocchi water)
  • 1 onion, sliced thinly
  • 5 cloves garlic, minced
  • 1/2 cup water
  • 1 bunch swiss chard, leaves chopped into 1 inch strips; stems removed, finely sliced & separated (or substitute spinach)
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can cannellini beans, rinsed
  • 1/2 tablespoon medium-heat thinly sliced red chili pepper (substitute 1/3 teaspoon red chili pepper flakes)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • crusty bread for serving alongside
  • fleur de sel and truffle oil (or best quality EVOO) for finishing (optional but encouraged!)

 Method

  1. Prepare gnocchi according to package directions adding a bit of sea salt to water for seasoning. Set aside cooked gnocchi, reserving a bit of the pasta water as well.
  2. Heat 2 tablespoons oil in large skillet over medium heat. Add sliced onion and finely sliced chard stems only to the pan and cook, stirring, about 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, about 2 minutes.
  3. Stir in tomatoes, beans and sliced chili peppers (or dried chili flakes) and bring to a simmer. Stir in the reserved gnocchi adding a bit of the reserved gnocchi water if needed for the sauce. Sprinkle with mozzarella and Parmesan. Cover pan and cook until the cheese is melted and the sauce is bubbly, for 2 minutes or so.
  4. Ladle into bowls with crusty bread on the side for sopping. If desired, finish each dish with a sprinkling of fleur de sel and a drizzle of truffle oil. (A never fail trick to take a dish up 10 notches!)
  5. Enjoy!

Recipe adapted from Woman's Day

Do you have any veggies growing in your garden this season? I'd love to hear about them!