Warming PLANT-BASED Recipes // Coconut noodle soup bowl

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COCONUT NOODLE SOUP BOWL
Serves 2

Paste:
2 lemon grass sticks
2 white onions
6-8 garlic cloves
4cm ginger piece
2 cm fresh turmeric or ½ tbsp. powder
1 juicy lime
1 tsp. cumin seeds
1 tsp. fennel seeds
1 tsp. garam masala
1 cardamon pod (remove seeds)
1 tsp. dreid basil
1 cm fresh red chilli
3 tbsp. liquid coconut oil
Sea salt

400ml coconut milk
400ml vegetable broth
½ large cabbage
2 large carrots
200g shitake mushrooms
1 tbsp. tamari
2 garlic cloves
250g tender stem
Handful fresh coriander
Sesame seeds
Noodles of choice


CREAMY BUTTERNUT SQUASH PASTA
Serves 2-3

Pasta sauce:
1 medium butternut squash
4 garlic cloves
black pepper and sea salt
1.5 tbsp. onion powder
90g soaked cashew nuts
500 ml water (add more water to thin out if necessary)
Pinch chilli flakes
2 tbsp. lemon juice
1 tsp. paprika
Swirl olive oil

Fresh thyme
Fresh sage
1 large courgettes
100g cherry tomatoes
1 leek Leeks
1 tbsp. dried herbs
Handful fresh parsley
200g pasta
Olive oil