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Kelp Noodles with Green Curry

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Kelp Noodles with Green Curry
Author: [b]Alli Meas-Porter[/b]
Raw Vegan Culinary Course
Ingredients
  • Green Curry
  • 1/3 cup Macadamia Nuts
  • 3/4 cup Baby Spinach
  • 3/4 cup Young Coconut Meat
  • 1 cup Coconut Water (or more if needed)
  • 1 TBSP Young Fresh Lemon Grass (use only the middle section), chopped
  • 1 tbsp Coconut Nectar
  • 1 tbsp Nutritional Yeast
  • 1 tbsp Pulse Flake, soaked in coconut water
  • 1-2 Kaffir Leaves, chopped
  • 1-2 Garlic Cloves, peeled and chopped
  • 1.5 cm Fresh Galangal
  • 2 cm Ginger[br][br]
  • Marinated Veggies
  • 2 cup Mushrooms, sliced
  • 2 cup Young Coconut Meat
  • 2 cup Small Broccoli Florets, halved
  • 2 tsp Tamari
  • 2 tsp Fresh Lime Juice
  • 1 tsp Raw Coconut Sugar
  • 2 tsp Extra Virgin Olive Oil[br][br]
  • Noodles and Extras
  • 1 cup Kelp Noodles
  • 1/2 cup Coriander Sprouts
  • 1/2 cup Purple Lettuce, sliced
  • 1 Small Red Capsicum, chopped
  • 1 Medium Carrot, peeled and shredded
  • Chilli (optional)
Instructions
  1. To marinate veggies, toss veggies with raw coconut sugar, fresh lime juice, tartar and olive oil. Marinate overnight or dehydrate for 1 hour at 46°C (115°F).
  2. To make the green curry, blend all ingredients until creamy and smooth. Add coconut as needed to get the desired consistency.
  3. To assemble, fill the bowl with curry, kelp noodle, add the marinated veggies, capsicum, carrot, purple lettuce and coriander leaves.
Notes
I was not sure whether the raw lemon grass, galangal and kaffir leaves would make it too strong and inedible. When I looked at the bowl I saw a celebration of colours and textures, where East meets West, simply one lovely bowl of food. I can truly taste the creamy coconut curry and the mix of ingredients worked so well together.

 
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