This vegan dish serves you up a mega dose of vegetables and tastes delicious. Kelp noodles are a nutritious and fun ingredient to try. They are a great source of iodine and a low carb alternative to traditional noodles. You’ll find them at your local health food store.
Serves: 2–3
INGREDIENTS
1 carrot, peeled
2 x zucchini, trimmed
1 capsicum, core removed and sliced very thinly
170 grams kelp noodles
1 clove garlic, diced finely
1 red chilli, seeds removed and chopped finely
1 teaspoon finely grated fresh ginger
2 teaspoons tamari
Handful fresh coriander leaves
coconut oil for sauteing
Almond butter satay
3 rounded tablespoons almond butter
2 teaspoons tamari
2 taspoons rice wine vinegar
2 teaspoons sesame oil
3 tablespoons olive oil
Coconut cream for thinning if necessary
To serve: baby cos lettuce or iceberg lettuce
METHOD
Almond butter satay: Combine all dressing ingredients in a small jug and whisk until smooth. If you prefer a thinner consistency add a little coconut cream.
Lettuce cups: Use a julienne peeler to create thin ribbons with the zucchini and carrots.
Heat 2 tablespoons of coconut oil over a medium heat. Add the ginger, garlic and chilli and sauté very gently for a minute. turn up heat, add the chopped capsicum and cook for two minutes.
Add the kelp noodles, zucchini, carrot and tamari. Cook for 2 minutes. You want the zucchini to be lightly cooked but not limp. Add fresh coriander and toss well.
To serve: Spoon cooked vegetables and noodles into lettuce cups. Top with satay sauce as desired and sprinkle with sesame seeds.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!