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December 30, 2009

"Peanut" Sauce With Veggies with Noodles

I am fighting a wicked cold today, but determined to be okay for tomorrow night. I have used the Neti pot several times today, and hoping for some big improvement.

 I wasn't in the mood to prepare anything intricate tonight and ended up throwing together a pretty tasty dinner, thanks to The Sunny Raw Kitchen. I was lazy wasn't about to clean the food processor yet again, so I made a few adjustments and came up with this dish.

In place of Medjool dates, I used agave nectar. (Yes, it isn't 100% raw).  I didn't have kelp noodles available, so I boiled up bean thread noodles. (Okay, so definitely not raw). But damn, those noodles are soooo delicious, and W really enjoys them and the sauce and veggies are all raw. I have also had this sauce on soba mugwart noodles, which is another tasty, but un-raw alternative. It's all about choice and tonight it was easier to make some alterations and still end up with a delicious meal.
"Peanut" Sauce
3 tbs almond butter
2 tbs tahini
2 garlic cloves
2 1/2 tbs lime juice
1 tbs tamari
1 tbs raw sesame or coconut oil
1 tbs olive oil
1/2 tbs grated fresh ginger root
1/2 tsp  sea salt
1/4 - 1/2 tsp red pepper flakes (depending on how hot you like it)
1 1/2 Medjhool dates (or agave to taste)
1/4 cup water (or more, to taste)
Mix until smooth. If necessary, add more water until desired consistency is reached.
1 cup carrot, grated
3 scallions, sliced
1 cup celery, chopped
1/2 cup red pepper, finely chopped (optional)

Boil bean thread noodles for 3-5 minutes. Rinse and drain.
Place noodles in large bowl and toss with 1/2 sauce mixture.
Top with veggies and add remaining sauce as desired.
Garnish with raw sesame seeds.

Or use Kelp Noodles for a raw variation. (We like them so much, we just ordered a case of them!)

 Thanks Carmella. That was delicious!!!


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