Zoodles with Almond Butter Sauce


 

Zoodles with Almond Butter Sauce Close light

Lets begin…

Zoodles?? (my spell checker is in disbelief. It keeps changing the word to “noodles”)

Zoodles : Spaghetti style noodles made from zucchini, using a Spiralizer

Facts: Vegetarian recipe, Gluten Free, Vegan & Raw. It’s super healthy; super delicious

Hello there!

So, here is another recipe that was so delicious & so simple to prepare that I immediately began writing this post after dinner. The dishes weren’t even done yet. Now, that’s excitement!…but also procrastination.

If you like sesame, peanut butter sauce, soy sauce or simply love the sweet n’ salty umami flavours often associated with Asian cuisine, then you’ll love this.

Note: When I say, serve immediately, I really mean it. Zoodles start excreting water very rapidly. If you let them sit, the excess water will dilute the once flavourful sauce. You don’t want to end up with zoodle soup 😉

To counter this, I recommend you do the following:

-Prepare your sauce ahead of time and when you are just about ready to sit down to dinner, spiralize your zucchini. Its incredibly quick to do.

-I found that it helps to dry your zoodles with paper towels

-If you have a spiralizer with a thicker and thinner blade, I use the thicker one. A thicker zoodle takes longer to break down.

Dress your zoodles and enjoy!

 

Zoodles raw

 

Zoodles with Almond BUtter Sauce Light

Ingredients:

1/2 cup smooth almond butter (Click the link to see my favourite brand)

3 Tablespoons low-sodium gluten-free Tamari or soy sauce

1 Tablespoon honey

1 teaspoon toasted sesame oil

1 Tablespoon lime juice

1 Tablespoon water

salt and pepper

1/4 cup almonds or peanuts (plus more for garnish)

3 medium zucchini, spiralized

3/4 cup chopped scallions, green and white parts

2 teaspoons with sesame seeds

chopped fresh cilantro, for garnish

Sliced avocado, optional

Directions: 

  1. Combine almond butter, gluten-free tamari or soy sauce, honey, sesame oil, lime juice, water, salt and pepper into a food processor then pulse until creamy. Transfer to a small bowl.
  2. Chop almonds (or peanuts) by hand or use a food processor.
  3. Place the zucchini noodles into a medium bowl with the scallions. Add the almond butter sauce and the chopped nuts and toss to combine thoroughly. Top with sesame seeds, extra chopped peanuts, and chopped cilantro then serve immediately.

Notes: You can use two spiralized kohlrabi or cucumbers instead of zucchini.

This recipe was found on one of my favourite blogs: http://iowagirleats.com/2015/04/20/sesame-almond-butter-zucchini-noodle-bowls/

About Vanilla Bean Online / Pomp and Passion

Thank you for visiting! I sincerely hope you enjoy what I've got to share.
This entry was posted in Dinner, Egg free, Gluten-free, Recipe, Side Dish, Vegetable Recipe, vegetarian recipe and tagged , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Zoodles with Almond Butter Sauce

  1. BiancaM says:

    Mmmm, looks amazing! Can’t wait to try…especially since Alex is avoiding wheat products. Zucchini spaghetti might be a nice alternative 😉

    Like

  2. Sue Dabrowski says:

    Good morning Stephanie,

    It was nice to finally meet you at the shower! Keep these great recipes coming! I wish you a lovely day!

    With my best regards Sue

    >

    Like

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