The simplicity of this dish suits the relaxed nature of picking your summer vegetables from the garden and throwing together something easy for lunch or dinner.
Just be sure to soak your cashews in the morning (if you forget pour boiling water over them and sit for ten mins).
Adjust the combo of vegetables to suit your taste. You can pretty much go anywhere with this dish.
I like to add strips of steamed kale. Thin sliced red capsicum or steamed/raw broccoli make nice additions also.
Ingredients
2 large zucchinis
Bunch cavelo nero or other kale
Cherry tomatoes
Fresh basil leaves
1 cup cashews, soaked
1 Tbl lemon juice
2 tsp tamari
2 cloves garlic, minced
1 Tbl nutritional yeast
½ tsp apple cider vinegar
1 cup filtered water, add more as needed
Pinch cayenne
Salt & pepper
Method
- Finely slice zucchinis into long strips using a serrated peeler, mandolin, spiraliser or knife.
- Slice long strips of kale and steam over boiling water for a few minutes.
- Rinse cashews well. Add to blender with other ingredients.
- Blend until smooth.
- Assemble noodles, kale and sauce together with cherry tomatoes, fresh basil and cracked pepper.
You may also like:
And for all those extra zucchinis in the garden, you may also like this gluten free zucchini fritter recipe.
