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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.