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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, bonnie delicious, or view her full Green Mondays collection.
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