As I said in my last post, I have a simple savory recipe to share - rather, a few recipes. Let's face it. In the summer we want to eat cooling, watery foods. Zucchini pasta is a tasty, light, yet filling meal to enjoy this time of year. Kelp noodles are another fun base for a refreshing pasta dish and I have a few ideas for that as well.
Recently I kicked up regular sun dried tomato sauce and enjoyed it over zucchini noodles along with a sprinkle of hemp seeds. The kalamata olives are one of the components that really make the sauce... they add some body and a touch of creaminess. Can't beat fresh basil with noodles either! Mmmm!
Chunky Sundried Tomato Sauce
1/2 cup packed sun dried tomatoes, soaked 3-6 hours
1 cup diced fresh tomato
1/2 cup diced red bell pepper
6 kalamata olives, pitted
1 small clove garlic
2 tablespoons chopped green onion
2 tablespoons packed fresh basil
1 teaspoon dried oregano
Squirt of lemon juice
1 tablespoon olive oil
Sea salt, to taste
Large handful chopped parsley
Process all ingredients except the parsley and salt, in a food processor until still a little chunky but mostly broken down.
Stir in the fresh parsley. Season with sea salt, to taste.
Toss with spiralized zucchini noodles.
Or maybe you want something creamy? This dish is heartier but so delicious and cooling. Perfect served with a salad. You can dress the noodles with just the sauce, or toss in some fresh herbs too. Sun dried tomato bits and small bits of red pepper are nice too and add a splash of color.
1 1/4 cup cashews
3/4 cup water
1/4-1/3 cup lemon juice
1 teaspoon himalayan salt
1 clove garlic
1 drop stevia
Blend all ingredients until smooth and creamy.
Toss with zucchini or kelp noodles.
How about something with a bit more zing?! Ginger, garlic, fresh cilantro, and miso flavored creamy sauce is paired with veggies and kelp or zucchini noodles.
Creamy Ginger Kelp Noodles
1 package kelp noodles
Veggies of your choice, sliced such as:
Baby bok choy
Chopped cashews, raw peanuts, or sunflower seeds
Creamy Miso Ginger Sauce
Here's another yummy sauce I made recently (I didn't get a pic), also for kelp noodles. It's creamy and coconutty which I love. Serve it over zucchini or kelp noodles with veggies.
1/4 cup raw sesame oil*
8 tablespoons orange juice
3 tablespoons almond butter
3 tablespoons white miso
2 tablespoons lemon juice
2 teaspoons lemon or lime juice
3 drops stevia
2 teaspoons apple cider vinegar
2-3" piece of ginger, peeled
1 small clove garlic
Cayenne, to taste
Blend all ingredients until smooth and creamy in a blender.
*not to be confused with toasted sesame oil which has a very strong taste. The extra virgin kind has a very neutral taste.
Stay tuned for a fun announcement this week!
Try some raw vegan Mac N Cheese. Recipe here!
What's your favourite noodle recipe?
On that note I'm hitting the lake for a swim! Hope you're having a fun weekend too!!!
Part of Slightly Indulgent Tuesday and Wellness Weekend