Laksa is always a dish met with a warm welcome. It has a comforting balanced blend of sweet and sharp flavours that makes you want to savour each mouthful. I love to make it too as it’s an easy, chuck-it-all-together dish that takes no time at all.
From a base of tamari, miso paste, ginger, green chilli and coconut milk, you can add different vegetables to change it
each time you make it.
This has caulifower, courgette, carrot, parsnip, chestnut mushrooms, coriander and cashew nuts, a whisked raw egg, tempeh with black sesame seeds and a slice of freshly squeezed lime.
I like to use buckwheat or rice noodles because they’re gluten free, but you can add udon or soba noodles and it will taste great.

INGREDIENTS
serves 2

1 Cups Cauliflower Florets
1 cup halved chestnut mushrooms
1 Carrot
1/2 Parsnip
1/2 Courgette
1/2 Red pepper
150gm Lacto-fermented tofu
1 egg (optional)
150 -200 gm Buckwheat noodles
1/4 cup cashew nuts
1 Garlic Glove
1 tsp black sesame seeds
1 tsp freshly grated ginger
1 tbsp Tamari
1 small green chilli
1 tbsp sesame oil
200ml Coconut Milk
200ml water
1 tbsp Brown miso paste
1 handful of fresh coriander
1/2 Lime

PREPARATION
Finely slice vegetables and place in a pan with sesame oil, ginger, chilli and garlic on a medium heat, turning until soft for 3 - 5 minutes

The add to the pan coconut milk, water, tamari, miso and chestnuts and noodles. Make sure there is enough liquid to cover the noodles. If not add a little water and simmer for a further 7 - 8 minutes until the noodles are cooked.

Whist the ingredients cook, fry tofu cashew nuts and sesame seeds in a pan with a little sesame oil until golden, and finely chop coriander and slice lime.

Mix all ingredients together, crack egg and whisk through for a minute or so, then serve with a large helping of chopped coriander, sprinkle with cashew’s and a squeeze of lime on top.

Inspired by The Cranks Bible, by Nadine Abensure