Another raw dinner experiment. I was aiming for pasta; Mark calls it salad.
Whatever it was, it was tasty, crispy, and flavorful while being very light.
Zucchini Noodles with Bell Pepper Sauce
Ingredients:
2 bell peppers
1/3 c cashews
2/3 c almonds
3 garlic cloves [or less, to taste]
2 tbsp oil [olive, grapeseed or walnut]
basil [fresh would be awesome, but I only had dried]
Veggies on hand [ie: broccoli, carrots, cabbage, zucchini, etc.]
Mandoline the veggies into small pieces. If I had a gadget that made spiraled noodles from the zucchini, I’d use it.
Sadly, not in my budget right now, and the neat hand tool I got on ebay thinking it would do the job actually makes quite different wide spirals, so I’ll figure out how to best utilize it later.
Tonight, I just used what I knew and mandolined them into matchsticks.
Blend together the nuts and peppers and basil with the olive and garlic.
Pour the sauce over the vegetables.
Mix together heartily. Can serve now or give it some time for the flavors to meld.
We ended up eating it right away.
It was good, although much sweeter than I’d intended. Next time I may add some hot pepper and black pepper.
The nuts were a very dominant flavor.
The vegetable matchsticks were crispy and delicious.
Mark declared it tasty, but not enough food for the night.
So, I believe in future I should try pairing a couple of raw dishes if they are as light and vegetable heavy as this one was. Maybe with a nice fruit based dish.
That sauce looks amazing! It’s fun to experiment and make raw sauces it adds variety. Most of the time I’m making salads for dinner.
Thanks! It’s one of our repeat favorites. Lately we also have been having salads for dinner, though often, at least for my husband, in addition to another small entree.