Vegan Laksa

Serves: 1 person

Prep time: 15-20 minutes

Cooking time: 25-30 minutes

Ingredients: 

For the laksa paste: 

2 lemongrass stalks

1 garlic clove

1 red chilli

1 shallot

1/2 onion

1 bunch coriander

1 thumbsize tumeric

1 thumbsize ginger

1 thumbsize galanga

1/2 cup coconut cream

1 tsp cumin seeds

1 tsp curry powder

1/2 cup peanuts

1 tbsp peanut butter

1-2 tbsp soy sauce

1/2 lime juice

1 tbsp sesame oil 

Instruction: Place everything in a food processor and blend until smooth. For this recipe, I only used half of the paste and the other half could be stored in the fridge for up to one week.  

For the laksa soup:

500-600 ml vegetable broth

1 cup coconut cream

1/2 onion, thinly sliced

1 carrot, cut into chunks

1 cup bean sprouts

1/2 zucchini, thinly sliced

For serving and garnishing: 

80-100g rice noodles, cooked

1/2 cup of cooked edamame

80g pan-fried tofu marinated in sriracha, honey and soy sauce, cut into dices

80g roasted broccoli

A small bunch of chopped coriander, thinly sliced red pepper, spring onions and mint leaves

1 tbsp fried garlicky breadcrumbs (optional)

A small wedge of lime

Instructions: 

  1. Cook the rice noodles in a pot of boiling water according to the package instructions. After the noodles are cooked, rinse the noodles to stop cooking and set aside. 
  2. Heat a small pot with a drizzle of olive oil on medium-high heat, add the laksa paste and cook for 2-3 minutes until the paste gets separated with its oil and a strong fragrance releases.  Then, add onions, carrots, and zucchini along with the vegetable broth and coconut cream. Bring the pot to boil and reduce heat to medium-low.  Let it simmer for at least 15-20 minutes.  Add the bean sprouts 2-3 minutes before serving.  Season the broth according to your taste.
  3. In a serving bowl, place the cooked rice noodles first, then top with roasted broccoli, edamame, and tofu. Ladle the soup into the bowl and garnish with coriander, red pepper, spring onions, mint, and garlicky breadcrumbs.  Add a small wedge of lime on the side and must serve hot.  Enjoy! 

Vegan Laksa - this bowl of laksa will keep you warm this winter. 

Vegan Laksa - this bowl of laksa will keep you warm this winter. 

Summer Salad in a Jar

"Summer Salad in a Jar" was a team project I've recently done with Marika Elefante and Giulia Revolo.  This cookout salad will be my best buddy this summer.  It's so easy to make, so delicious to taste, and most of all, so healthy for us.  

Recipe by health food chef- Marika Elefante   

Photo Styling by Giulia Revolo

Linens provided by Society Limonta 

Photos by me

Summer Salad in a Jar 

Summer Salad in a Jar 

Serves: 2 persons

Prep time: 10-15 mins

Cooking time: 10 mins

Ingredients: 

For the salad:

200g watermelon, deseeded and cut into small cubes

100g feta, cut into small cube

200g cooked quinoa, well drained

1 tsp lemon juice

1 tsp chopped spring onion

1/2 -1 tsp dried oregano

1 handful arugula

extra-virgin olive oil

For the pesto: 

35g arugula

20g pistachio

20g feta

2g spring onion

25g extra-virgin olive oil

1 pinch of black pepper

1 ice-cube

To make the pesto: Put everything in a blender and blend until smooth. 

Instructions for the salad jar:

  1. Season the watermelon cubes that are placed in a kitchen strainer with 1tsp extra-virgin olive oil, 1tsp chopped spring onion and a pinch of salt. Allow the excess watermelon juice drain out of the watermelon cubes.  (tips: this avoids the salad to become too watery)
  2. Season the feta with 1tsp lemon juice, dried oregano, and a drizzle of extra-virgin olive oil.
  3. Mix the well drained and cooked quinoa with the arugula pesto.  
  4. Get two 500ml glass jar and start assembling from the bottom in such order: watermelon cubes, feta, quinoa, and arugula. This salad is ready to go and best to be eaten within the same day.  Enjoy! 
Summer Salad in a Jar - Recipe by health food chef- Marika Elefante ; Photo Styling by Giulia Revolo ; Linens provided by Society Limonta ; Photo by me

Summer Salad in a Jar - Recipe by health food chef- Marika Elefante ; Photo Styling by Giulia Revolo ; Linens provided by Society Limonta ; Photo by me

Summer Salad in a Jar - Recipe by health food chef- Marika Elefante ; Photo Styling by Giulia Revolo ; Linens provided by Society Limonta ; Photo by me

Summer Salad in a Jar - Recipe by health food chef- Marika Elefante ; Photo Styling by Giulia Revolo ; Linens provided by Society Limonta ; Photo by me