Kelp noodles have a very mild, neutral flavor that goes well with virtually any type of sauce. Soooooo many possibilities to play with! In raw food cuisine, raw almond butter and tahini are often combined to simulate the flavor of peanuts. (We also feel they’re a much healthier choice!)
- One 54 oz package kelp noodles
Rinse kelp noodles and soak in cold water in a bowl for several hours. Drain
- 3 tablespoons raw almond butter
- 2 tablespoons raw tahini
- 2 garlic cloves
- 2 1/2 tablespoons lime juice
- 1 tablespoon tamari or Nama Shoyu
- 1 tablespoon raw sesame or coconut oil 1 tablespoon cold pressed olive oil
- 1/2 tablespoon grated fresh ginger root
- 1/4 – 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 1/2 Medjhool dates
- 1/3 – 1/2 cup water, to taste
Blend in a high-power blender such as the Omni V 3HP blender until smooth. If necessary, add more water until desired consistency is reached.
- 2 cups sliced mushrooms
- 1/2 cup cubed yellow bell pepper
- 1/2 cup cubed red bell pepper
- 1 baby bok choy, sliced
- 8-10 snow peas or snap peas, sliced
- 1 or 2 green onions, sliced
- 3 tablespoons cold pressed olive oil
- 3 tablespoons tamari or Nama Shoyu
- 2 garlic cloves, crushed
In a medium bowl, toss veggies with oil, tamari and garlic. Allow to marinate for at least one hour.
Toss the kelp noodles with Peanut Sauce and let sit on the counter or in the dehydrator for 30 minutes before serving in order to soften them up.
Form a bed of kelp noodles on a plate. Top with Marinated Veggies and extra Peanut Sauce.