Zoodles (zucchini noodles)
Sauce and Seasoning:
Coconut amino acid
Hot red chili
Natural peanut butter
1. In large frying pan, heat up minced garlic with half of a white onion in sesame oil and a bit of water on med/low heat. Add shredded ginger, paprika, cayenne pepper, 1 diced red chili, 1 diced hot red chili, and sea salt to your liking, and cook until fragrant.
2. In separate frying pan, add chopped white mushrooms to a dash of sesame oil and minced garlic. Add coconut amino acid to your liking, and sauté on low heat.
3. In a large pot, add chopped cauliflower, broccoli, snap peas, and asparagus to a bit of water, sesame oil, and minced garlic on med/high heat. Let the veggies steam to your liking, and add a sprinkle of coconut amino acid.
4. Once the sauce/spice mixture is hot and fragrant, add zoodles. We didn't have a spiraler, so we used store bought (3 packs) for 4 people.
5. Let the zoodles get soft in the spicy mixture. You might need to add a bit more water. I didn't want it to be soupy, but I wanted there to be broth with tons of flavor. Use as much liquid as you like here.
6. Once zoodles are soft, stir in 1 T of natural peanut butter and 1 T tamarind paste to thicken the broth. Let simmer on low heat to soak up as much flavor as possible.
7. When mushrooms and steamed veggies are cooked to your liking, then you can plate. Use the zoodles and broth as a base, topped with steamed veggies and sautéed mushrooms. Sprinkle crushed seaweed on top, along with crushed peanuts, bean sprouts, and additional hot red chili if you like it spicy.
Follow the Creamy Avo Dressing recipe
This made enough for two large servings.
Follow the Creamy Avo Dressing recipe.
1. I like to roast my veggies, because I find this keeps the most nutrition and offers the best flavor. But, you can steam or fry your's if that's your preference. I roasted broccoli, brussel sprouts and carrots. Roasting takes about 40 minutes, so if you opt to roast- then start with that. Spice with paprika and sea salt.
2. We don't have a spiraler, so I just bought two bags of zucchini noddles (zoodles), which was probably about 3 C total.
3. You have the option to keep the zoodles raw, or cook them.
4. If you're cooking them, use sesame oil to cook. First, fry up 2 large cloves of garlic with sesame oil. Then add zoodles with a bit of sea salt. Option to include additional sesame seeds here for flavor and crunch.
5. Shred 1 large carrot (raw) with cheese grater.
6. Once zoodles are cooked (they cook quickly!) and veggies are roasted, then add fresh spinach to a bowl.
7. Mix together grated carrots and zoodles, and add on top of spinach.
8. Put roasted veggies around the outer edges of the bowl, and add a dollop of Creamy Avo Dressing to the center. Sprinkle slivered almonds, hemp seeds, and a handful of alfalfa sprouts.
9. Roll up as many nori sheets as you'd like to make your own sushi-esque bites. Or, just shred nori strips over the top.
Cauliflower Sticky Rice:
-Apple Cider Vinegar (ACV)
-Coconut milk (no sugar, unsweetened, no additional flavoring)
Other Sushi Bowl Components:
*or any greens of your choice
-Pickled red cabbage
*or any pickled veggies of your choice
*can be substituted with hemp seeds
- 1 large head cauliflower
- Snow peas
A collection of simple, plant-based recipes that are nutritious and delicious.