Vegetables and kelp noodles in cashew or tahini sauce
A very versatile dish - you can add various herbs and/or spices to make this Indonesian, Thai, etc. Though it's also nice without any extra herbs & spices added; When I first came up with it, it had none & we served the cashew sauce over onions, carrots, sliced portabella mushrooms and asparagus.
You'll want to make enough of the sauce that the final dish is slightly runny, not just enough to marinade the veg.
- raw cashews or tahini
- nama shoyu, to taste
- a splash of lemon juice, to taste
- raw agave syrup, to taste
- fresh garlic cloves, to taste
- any herbs or spices you want to add
- about a tablespoon of coconut butter per cup of sauce
- Finely sliced vegetables, like onion, carrot, bok choi, etc - enough for your number of servings
- Raw kelp noodles - one packet generally serves 2-3 people
Blend the cashews/tahini with enough water to make a runny sauce, adding lemon juice, agave, garlic and your herbs and/or spices to taste, plus the coconut butter.
Place the sauce into a dish and stir your vegetables and noodles into it - I use a pyrex dish that has a closely fitting lid, so I can cover it and place it in my dehydrator. Leave it for at least 1/2 an hour, so that the sauce softens the veg and noodles. Nice with some fresh coriander/cilantro sprinkled on top.
I haven't tried it yet, but I imagine the tahini version of this would be nice with some nori pieces amongst the veg.