Greetings friends. Happy Monday! I'm all over the place with this blog content schedule but I digress. I spent quite a bit of time in the kitchen yesterday and wanted to share this bright, colorful dish as it takes 30 minutes to whip up and it's oh-so-healthy. I will be making this again and again. Not only did I feel full but I felt healthy.
This is another recipe from Blissful Basil and her new cookbook filled to the brim with plant based recipes. Most are grain free, gluten free, sugar free and just about every other dietary buzz word that exists. I've tried several of the recipes out and none have failed which is unheard of when it comes to my kitchen. The best part? Indulging in a noodle dish sans noodles and without the bloat. Because yes, I am completely gluten free at this point. Try it out and let me know what you think!
Recipe: Triple Noodle Power Pad Thai
Serves 2 | 30 minutes or less
Oodles of raw zucchini, jicama, and carrot noodles are tossed in a nutty, tangy, and slightly sweet tahini-lime dressing and topped with a rainbow of vegetables and a trio of seeds. This is a simple, light, and refreshing meal that teeters between salad and noodle territory. If you want to increase the heartiness of this dish, substitute 6–8 ounces of rice noodles for the raw vegetable noodles. Simply cook the noodles until al dente, toss them in the dressing, and top with the vegetables and seeds.
RAW VEGETABLE NOODLES:
2 medium zucchini, trimmed
1 medium jicama root, peeled, or 1 large seedless hothouse or “English” cucumber, trimmed and peeled
1 large carrot, trimmed and peeled
1/4 cup runny tahini
2 tablespoons fresh lime juice
1 1/2 tablespoons reduced-sodium tamari*
1 tablespoon toasted sesame oil 1 tablespoon pure maple syrup 1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 cup thinly sliced purple cabbage
1 small red bell pepper, cored, seeded, and julienned
4 scallions, trimmed and sliced into matchsticks
1/4 cup fresh cilantro, stemmed and chopped
2 tablespoons raw shelled sunflower seeds
1 tablespoon shelled hemp seeds
1 tablespoon sesame seeds
1 small lime, cut into wedges
For the Raw Vegetable Noodles:
Use a spiralizer to spiralize the vegetables into noodles. Alternatively, use a vegetable peeler to shave the vegetables into long, ribbonlike strips.
For the Tahini-Lime Dressing:
In a small mixing bowl, vigorously whisk together the tahini, lime juice, tamari, sesame oil, maple syrup, apple cider vinegar, and garlic until emulsified.
Divide the noodles between 2 bowls. Drizzle with as much of the dressing as desired, and top with the purple cabbage, red pepper, scallions, cilantro, and a generous sprinkling of the seeds (sunflower, hemp, and sesame). Garnish with the lime wedges.
No Soy? No Problem | To keep this dish soy-free, swap out the reduced-sodium tamari for coconut aminos.
More from Ashley: Blissful Basil Blog
Check out today's link ups: Pink Sole, Musings of a Housewife, Fashionista Momma, Life of Meg, More Pieces of Me, The Foley Fam, Watch Out for the Woetsmans Fizz and Frosting, Style Elixir, I Do deClaire, Garay Treasures