PAD THAI WITH KELP NOO­DLES

Vancouver Sun - - YOU -

Cafe Grat­i­tude is a mag­net for L.A. celebritie­s and the pa­parazzi, but you can en­joy chef Dreux El­lis’s “bright, clean and hip” plant-based meals at home with his new cook­book Love is Served. ■ 12 oz (340 g) kelp noo­dles

■ 1/2 cup (125 ml) le­mon juice

■ 2 tsp (10 ml) Hi­malayan sea salt

■ 1/2 cup (125 ml) al­mond but­ter

■ 1/2 cup (125 ml) cilantro leaves

■ 1/2 cup (125 ml) basil leaves

■ 1/4 cup (60 ml) le­mon juice

■ 1/4 jalapeno, seeded

■ 1 tbsp (15 ml) chopped fresh gin­ger

■ 1 tbsp (15 ml) tamari soy sauce

■ 2 tsp (10 ml) agave nec­tar

■ 1 tsp (5 ml) Hi­malayan sea salt

■ 1/2 cup (125 ml) shred­ded car­rot

■ 1/2 cup (125 ml) sliced red bell pep­per

■ 1/2 cup (125 ml) shred­ded kale

■ 1/2 cup (125 ml) fresh herbs

1. Cut the kelp noo­dles into four sec­tions and place them in a colan­der. Rinse well with warm wa­ter, break­ing up the noo­dles with your hands.

2. In a large bowl, stir to­gether 1/2 cup (125 ml) le­mon juice and salt un­til dis­solved.

3. Soak noo­dles for 30 min­utes and drain.

4. In a blender, com­bine al­mond but­ter, cilantro, basil, 1/4 cup (60 ml) le­mon juice, jalapeno, gin­ger, soy sauce, agave, salt and 3/4 cup plus 2 tbsp. (210 ml) wa­ter. Blend un­til smooth.

5. Toss the noo­dles with car­rots, bell pep­per, kale and fresh herbs and top with al­monds if de­sired.

Makes: 2 serv­ings

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