Recipe of the week: vegetable satay on zucchini and kelp noodles

Ingredients

• Marinated Veggies
• Mushrooms, sliced
• Baby bok choi, sliced
• Red and yellow bell pepper, cubed
• Snow peas, sliced diagonally
• Green onions, sliced
• Mung bean sprouts, rinsed and drained

Sauce:

• 1 1/4 cup fresh coconut milk
• 1/4 cup + 2 tablespoons raw almond butter
• 1/4 cup raw tahini
• 3 garlic cloves
• 3 tablespoons tamari or Nama Shoyu
• 2 tablespoons cold pressed olive oil or raw sesame oil
• 2 tablespoons lime juice
• 1 tablespoon agave
• 3 teaspoons Satay spice mix
• 1 1/2 teaspoons cumin
• 3/4 teaspoon coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon sea salt

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Preparation

• Toss veggies in a marinade made of equal part cold pressed olive oil and tamari or Nama Shoyu, and half of that amount of roasted sesame oil (not raw but gives the dish a delightful authentic Asian flavor).
• For example, used 2 tablespoons oil, 2 tablespoons tamari and 1 1/2 teaspoon roasted sesame oil.
• Let sit for at least one hour to allow the flavors to blend and for the veggies to get a 'cooked' texture.
• Drain excess liquid before serving.
• Sauce:
  To make coconut milk, blend 1/2 cup young coconut meat with 3/4 cup water until smooth and creamy. Blend all ingredients until smooth in high power blender. Toss kelp noodles in a little Satay Sauce and let sit for 30 minutes to soften them up. Just before serving, mix zucchini noodles with kelp noodles.