When its crappy and raining out, who doesn’t love noodles? They’re comforting and warm your belly. I chose this recipe because it’s healthy, light and delicious! The recipe is adopted from The Coup, an amazing vegetarian restaurant in Calgary, AB. I recently purchased their cook book and have been going nuts with it! The recipe I chose is loaded with veggies, which is a huge wine for me!
Green Coconut Curry Hot Pot
4 tbsp lemongrass minced
2-3 tbsp green curry paste
6 tbsp fresh ginger minced
1 cup water and bouillon cube or 1 cup veggie stock
3 cans (1200 mls) coconut milk
6 fresh lime leaves
50 mls fresh lime juice
1/4 cup date paste (recipe to follow)
4 cups seasonal veggies cut into thin slices
1/2 package GMO free edamame beans not in shell
1 1/2 cups noodles cooked
1 lime cut into quarters
oil for sautéing
For Date Paste
in a pot, place 3/4 cups of dates and 2 cups of water and boil until dates are soft and most of the water has evaporated, place mixture in food processor and blend until smooth- this will make 1/4 cup refrigerated and save for something else, it’s a great alternative to sugar!
in a pot on medium heat with a little oil heat lemongrass, curry paste and 3 tbsp ginger for 5 minutes, stirring constantly
add stock, coconut milk, and lime leaves
bring to a boil, turn down heat and let simmer for 20 minutes
turn off heat, add lime juice and date paste and stir untl smooth
add coconut curry mixture and heat until it bubbles
portion cooked noddles in each bowl and add veggie mix to each
garnish with a lime wedge
Dark Chocolate Tart
⅔ cup almond flour
½ tsp vanilla
1 tablespoons coconut oil, warmed to a liquid
¼ tsp sea salt
Dark Chocolate Filling:
1 tablespoon of coconut oil, warmed to a liquid
1 tablespoon pure maple syrup
2 heaping tablespoons raw cocoa powder
In a bowl mix together crust ingredients. Using individual mini pie molds (2) divide the crust between each mold and press evenly to the bottom and sides. Place in the freezer to set for 10 minutes.
Meanwhile stir together each of the filling ingredients in separate bowls. Once the tart crusts are set, pour the filling into each tart and place back in the freezer for 20 minutes to set.
Garnish with cocoa powder, shredded coconut, and enjoy!