Raw. Vegan. Gluten Free.
photos by Morgan Ione Yeager and Heather Cox
"I am addicted to spiralizing veggies. It's just so damn easy and really helps to add vegetables i wouldn't normally think about to my repertoire (like beets, not a veggie i tend to eat a lot of). If you don't have a spiralizer, they are a pretty inexpensive kitchen tool that brings lots of fun! or you can just use your peeler and make thicker, more 'fettuccine' style strips. Either way, everyone loves a peanut sauce so this dish is a serious winner! It's also a great 'lunch in a jar' option so you can make a bunch up and enjoy it all week."
INGREDIENTS: (serves 2)
FOR THE NOODLES
enough soba noodles for 2
1 x beetroot
1 x small yam or sweet potato
1 x large zucchini
FOR THE SAUCE
1/4 cup peanut butter
3 tbsp lime juice
2 tbsp tamari
2 tsp honey
cubed inch of fresh ginger
1 tsp toasted sesame oil (if you don't have any of this, it tastes just fine without it)
option to add a pinch of cayenne pepper or add chopped jalepenos to garnish
1/4 cup+ water
FOR THE GARNISH
cilantro, roughly chopped
roasted peanuts, roughly chopped
- Add all of the sauce ingredients to a food processor until smooth, starting with the 1/4 cup of water and adding extra as you go to make it your desired consistency. I end up putting about 4 extra tablespoons in for me but play around with it as some like it runny and some like it thick! Set aside.
- Cook the soba as per instructions, drain and set aside
- Spiralize the veggies
- Throw the veggies and soba into a large bowl and pour about half of the dressing on. Mix together thoroughly and add as much more dressing as you think it needs
- Top with crushed peanuts and cilantro and enjoy!