Vegetables: The New Noodle

No time to boil water for pasta? No problem. Just grab a couple summer squash, some carrots, and use a mandoline to create thin ribbons of noodliciousness.  Toss them with your favorite pasta sauce, a couple other vegetables, some toasted nuts or seeds and fresh herbs – you’ve got a quick, simple, and nutritious meal.DSC_0014

Carrot + Squash Noodles with Steamed Broccoli and Cilantro Tahini Dressing
2 medium carrots
1 medium squash
1 handful broccoli
2 T sesame seeds

2 T tahini
1 T vinegar (umeboshi plum, apple cider, lemon juice)
1/4 cup coconut milk or other nut milk
1 T minced ginger
1 T minced garlic
large handful cilantro
pinch salt

First make your sauce. Mix the tahini, vinegar, ginger and garlic. Add coconut milk until you reach your desired consistency. Add chopped cilantro, and season to taste.

Then cut or tear your broccoli into small florets. Steam until bright green and tender, but not mushy – between 5-7 minutes.

Meanwhile, use a mandoline to create thin strips of carrots and summer squash/zucchini. Eat them as broad noodles, or cut them into thin strips with a knife for smaller noodles.

Mix the noodles with the sauce and broccoli. Top with toasted sesame seeds and enjoy!



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