GET READY FOR SOME DOWNTIME
Welcome to the first dispatch from our DOWNTIME series.
Many of us have more time on our hands than usual, and we're figuring out how to navigate these strange times in a positive way. Some of us will bake and paint; others will meditate and binge the latest Netflix docuseries.
We will be coming to you weekly with some thoughts and recommendations from our team and our community. Today we've got some comforting noodles from plant-based foodie Dania Portman and a project to kick off creativity.
Stay tuned, send us your thoughts, and let's get through this strange trip together. x
IN THE KITCHEN
Dania Portman has shared her nourishing steaming bowl of love: Yellow Curry Noodles. Even the shyest of cooks can recreate this one.
Take in all the veggies, snuggle up on the couch, and watch a candlelit movie. It serves 4 so cook once and reap the benefits on the following days.
Image supplied by Dania Portman
INGREDIENTS
- 2 tablespoons of yellow curry paste
- 1 tablespoon of coconut oil
- 1 400ml can of coconut cream
- 800ml of vegetable stock
- 1/2 head of broccoli, chopped
- 1 handful of snow peas, sliced
- 1 300g block of tofu, cubed
- 6 mushrooms, sliced
- 4 dried noodle cakes
- 1 cup of raw cashews
- 1 handful of fresh basil leaves
- 1 lime, cut into wedges
- Chilli oil or chilli flakes to serve (optional)
METHOD
1. Preheat oven to 170c and line a large baking tray with baking paper. Scatter the cashews out evenly over the tray and roast for 10-12 minutes until golden. They will roast quickly so keep a close eye. Once roasted set aside to cool.
2. In a large pot fry the sliced onions in the coconut oil until starting to brown (2 min), add the curry paste and fry for a further 2 minutes until the curry paste is fragrant.
3. Add the coconut cream and stock to the pot and stir to combine. Bring to a boil and then reduce heat to a simmer. Add the broccoli, snow peas and tofu. Simmer the veggies for 4 mins until tender. Remove from the heat and set aside.
4. Bring a large pot of water to a boil and season well with salt. Add the dried noodles and cook for 3 minutes or follow packet instructions. Wheat noodles work best for this recipe as they cling to the sauce. For GF use flat rice noodles.
5. Drain the noodles and divide between 4 bowls. Spoon over curry broth and divide the veggies up between each bowl. Top with cashews, basil leaves, lime and chilli oil.
GET CREATIVE
Image via @ineslongevial
It's daunting starting a new creativestraight off the bat. We need guidance and a helping hand.
Needless to say, we're a little obsessed with Ines Longevial's colouring pages. They're free to download here, so print them off and pull out the old Derwents. They've been gathering dust for far too long.
