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