Recipe of the week: vegetable satay on zucchini and kelp noodles
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Ingredients
4
Sauce:
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Preparation
Preparation15 min
Cook time30 min
- 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.
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