By Michele K LaChante (Living Foods Lifestyle New Zealand)
This delicious creamy sauce and noodle dish is quick and easy to prepare and makes great use of seasonal vegetables. You can add any vegetable that you like and zucchini and snow peas were the ones that we had on hand the night that the dish was created. Sitting in the sauce, the noodles become soft and pliable just like a conventional noodle and will stay like this in the refrigerator for at least a couple of days.
Raw - Vegan - Dairy Free - Gluten Free - Soy Free.
Makes enough for 4 - 6 servings
Fresh ginger - about a thumb
Fresh Turmeric - about a thumb (or use teaspoon of turmeric powder)
1 clove of garlic
1/4 red onion
1 granny smith apple cored, peeled and chopped into small pieces
1 1/2 cups of Almond Mylk (Made from raw, organic almonds)
1 1/2 teaspoons Celtic Salt
1 tspn Mild Curry Powder
1/2 teaspoon of Coriander Powder
Juice of 1 lemon
Place all of the above ingredients into a blender like a Vitamix and blend until completely combined and smooth. Now, you can either put that aside for a few hours or overnight to let the flavours come out more or just carry on with the next steps and the following ingredients.
2 large avocados
1 - 2 zucchini/courgettes grated
Handful of fresh snowpeas chopped into small pieces
1/4 red onion finely minced
- Adding the other veges to the mashed avocado
2 packets of Kelp Noodles rinsed under water and left to drain
Thoroughly mash with a fork one of the avocadoes into the bottom of a large bowl and the tip onto that the courgettes, snow peas, red onion and the other avocado chopped up into chunky little pieces.
- Add sauce to chopped veges
Mix all of these together and and then pour in your curried almond mylk mixture and mix again.
Now is time to add the kelp noodles (rinsed in clean water and dried) and toss around in the mix until they are thoroughly coated. Let the noodles sit in the mix for around 15 minutes in order for them to completely soften.
This dish travels well and can be a great addition to the family potluck get together.
Hint: Make sure to dry off the noodles well once they have been rinsed. If the sauce still seems a bit runny or watery, just grind up 1 - 2 tablespoons of chia seeds into a fine powder and sprinkle into the mix. Stir it all up well so that the chia is completely mixed in and let stand for 1/2hr. The chia absorbs the extra moisture, thickens the sauce and adds its own outstanding nutritional component without altering the flavour.