just try it you’ll see
I saw this in the cooked form at the market and thought some of this stuff can be sprouted and used the same way! there where lentils and millet( which didnt sprout for me) its very yummy and really doesnt need oil but i thought it might give it more of a cohesive taste….ive eaten it for three meals a day for two days now!
I used to love to eat Chow Fun when I lived in Berkeley, Ca for a short time. I haven’t been able to find anything like it since. But I’d always get it with a lot of hot red peppers and vegetables.
basically blend the sauce all together. I like to blend for a long time till it actually warms slightly. Then pour over the Pasta noods and mushrooms and olives for an awesome pasta!
This mimics a dish commonly served in peruvian restaurants. Its basically spaghetti in a green pesto and its usually served with a side of Aji (ahi), a delicious spicy sauce made with a special peruvian herb called Huacatay (or Black Mint), which is a little hard to find unless there is a latin market in your area. The kelp noodles don’t exactly taste like noodles so it throws it off a bit from the original taste, but it still tastes great and is a great way to get down greens in alternative to a green smoothie!
I actually don’t know the quantities, i just do it by intuition! But I will put the ingredients in order of most to least
Kelp Noodles are used in this photo, also can use Zucchini Noodles!
Basil, arugula or spinach, mint, soaked pine nuts, sprouted sunflower seeds, garlic, olive oil, sea salt, nama shoyu, water, optional herbs and spices
lettuce (iceberg or romaine), about a cup of cashews (to substitute for mayo), green onions (3 or 4), 3 tbsps Huacatay paste, (or substitute a bunch of Cilantro), mint, lots of lime juice, garlic, jalapeno (1-3 depending on how spicy you like it), olive oil or vegetable oil