By Michele K La Chante
This is a vegan,raw food dish made using a vegan yogurt in the form of the fermented almond yogurt which has the texture of a lovely rich, creamy yogurt once it has been made. It gives this dish a Mediterranean approach and is so flavoursome with a spicy bite that it can be enjoyed by anyone regardless of their regular diet choices.
The benefit of having the almonds made into a fermented crème is that it is much easier to digest the almonds fermented then a standard nut sauce plus you are getting the benefit of all of these beneficial bacteria and enzymes that are flourishing in this fluffy crème. It certainly does a great job of taking the place of a dairy yogurt in recipes requiring yogurt for making a sauce, whether sweet or savoury.
The recipe for making the Almond Yogurt is on this link and once you have prepared that then you can make a start on the following sauce which is blended up in your Vitamix or whatever blender you are currently using.
1 cup of almond yogurt
6 x sun dried tomatoes
1 ½ cups of fresh tomato (I used a combination of acid free and low acid roma tomatoes)
2 fresh Medjool dates with seeds removed
1 teaspoon Celtic salt
1/8 teaspoon of cayenne pepper
1 clove of garlic
1 teaspoon of Italian Herbs
Kelp Noodles – 1 large and 1 small packet (rinsed in fresh water and dried thoroughly on a tea towel)
Chop the sun dried tomatoes finely along with the dates and drop into the olive oil to soak while you gather all of the other ingredients together and prepare them.
The fresh tomato is chopped into small pieces and dropped into the blender along with all of the other ingredients (excluding the kelp noodles) as well as the olive oil mixture. Blend on full to achieve the required consistency.
Chop the noodles roughly to make them easy to serve up and place them into a large bowl. Pour the sauce over them and stir thoroughly. If you like the kelp noodles crunchy then the dish is ready to eat once you have made up the following garnish. If you prefer your noodles soft and more like a standard noodle then let this sauce and kelp noodle mix stand for around an hour or more.
TOMATO RED ONION GARNISH
This garnish is simple and so yummy that you might want to use it on other dishes or even mix it through a salad. You can choose your own balance of tomato and onion or do the following.
One large tomato
½ medium red onion
Gomasio Salt (Original or Garlic)
Chop the tomato and red onion into very fine pieces and mix together in a small bowl. Grind your choice of Gomasio salt over the mix until you achieve the balance of salt and vegetables that you want. Sprinkle this garnish over the large serving dish or apply to individual plates once they have been served up. This sauce needs to be used up on the day that it is made or within 24 hours.