Raw Vegan Pad Thai

You know this can be completely raw but don't sweat it if you don't manage to get those rather elusive kelp noodles... mung bean noodles are really good or just some rice vermicelli... it's all good!  If you have too many courgettes growing why don't you just go for courgette noodles (see how down below)...

Oh and if you are wondering just what these kelp noodles this is what they look like:

Serves 6-8

Ingredients:

1 package kelp noodles (12 oz./340 g) if you are keeping it raw or 2 packs of mung bean noodles (you can get these in your local Chinese supermarket)

½ head cabbage

2 carrots

1 courgette

Handful of french beans (thinner the best)

a few handfuls bean sprouts

1 bunch coriander (reserve a little for garnish)

Raw Pad Thai Sauce (see below)

black sesame seeds (or almonds, pumpkin seeds, cashews, peanuts etc.)

lime wedges for serving

Raw Pad Thai Sauce

Ingredients:

1 piece ginger root, peeled (about the size of your thumb)

1 clove garlic

½ red chilli pepper, seeds removed

1 tbsp. maple/agave/date syrup

1 ½ tbsp. tamari or ordinary soy sauce - it all depends if you do the wheat or not....

juice of 2 limes

1 tsp. ground turmeric

10 coriander seeds

1 Tbsp. cold-pressed olive oil or rapeseed oil

500ml water (or as needed)

Directions:

1. If you are using kelp noodles remove noodles from package and rinse very well under cold running water. Set aside and let drain. If you are using mung bean noodles soak in warm water for about 5 minutes and then drain.

2. Prepare all the vegetables. Slice the cabbage as thinly as possible (a mandoline is helpful). Using a vegetable peeler, slice the carrots into ribbons. Julienne the courgette, or use a mandoline or spiralizer to obtain long, noodle-like strips.Chop the coriander, including the stems. Add the bean sprouts and the french beans.Toss all together in a very large bowl with your noodles.

3. Just before serving, pour the dressing over and fold to coat. Garnish with sesame seeds (or any nut/seed you like), extra coriander, lime wedges and ooh just some more sliced chilli (I like it hot!)..

Raw Pad Thai Sauce

Directions:

1. Grate the ginger and chop and crush the garlic. Finely chop the chilli.

2. Start adding the ginger, garlic and chilli to an empty jam jar..crush the coriander seeds and add with tumeric, agave syrup, tamari soy sauce, oil, juice of 2 limes and a little zest. Put a lid on and give it a shake. The sauce should be thin enough to pour, but thick enough to coat the vegetables and noodles. If it is too think add some water. Season to taste. 

Elderflower and Sea Bass

You might wonder why I have a picture of Anthony Bourdain on my post about elderflower and sea bass.... well I thought I would sneak in one of my guilty pleasures - watching No Reservations.  I just cannot get enough of the laconic monologues about food and life in general.  The format of taking Tony and plonking him in some obscure place and watching him eat and drink his way through mostly guts and entrails with some fine dining thrown in does not sound like the kind of show that I would normally be into but the witty insight into cooking and eating just escalates the show to whole new level.


This recipe came from one of those great episodes of No Reservations - in fact it was the 100th episode where Tony goes back to Paris..... and in amongst a Smörgåsbord of meats was this gem of a piece on Iñaki Aizpitarte and his restaurant http://www.lechateaubriand.net/, and this dish.... sea bass with elderflower and  mascarpone.

The dish looked so delicious that I decided to re-create it.


Sea Bream with Asparagus, Mascarpone and Elderflower

Couple fillets of sea bream
Mascarpone
Asparagus (Aizpitarte used white asparagus but I used green instead.... cannot bear the white stuff)
Elderflowers
Butter

Well it all starts of course with the elderflower... freshly picked... do not let that elderflower hang around too much as it will begin to really stink!

Prepare the elderflower by picking off the flowers from the stalks.... really get all the green stalks away - you just need those tender white flowers.  Take your time and you will be rewarded.Gently rinse the flowers in water and drain on some kitchen paper.

Gently boil your asparagus for about 5-7 minutes then quickly drain and keep aside.

In a frying pan with a little oil of choice .... butter preferably gently fry your sea bream fillets and then set aside.   Heat up some more butter (a 50g or so) and add to the sea bream pan.  Once the butter has fully melted and starts to bubble add the elderflowers and gently fry until golden brown... this should not take too long.

Prepare your plate by placing a dollop of mascarpone on the plate and then smearing across the plate with the back of the spoon.  Place the cooked sea bream on top and then the asparagus.  Gently spoon the butter/elderflower over the fish.

It should look a little something like this... and it tastes devine... trust me.  One of those few dishes that is truly inspiring... glad I found you!