Raw Vegan Pad Thai

4.9 ★★★★★| This recipe is full of flavourful raw foods, gluten free and can be made in less than 20 minutes. It's light and satisfying. This is the kind of food that will make you feel vibrant and alive!

Raw Vegan Pad Thai , By Food Health Coverage .

4,9 ★★★★★ | This recipe is full of flavourful raw foods, gluten free and can be made in less than 20 minutes. It's light and satisfying. This is the kind of food that will make you feel vibrant and alive!

Total Time: 20 Minutes, Servings: 2 Servings



Ingredients :

• TO MAKE NOODLES
• 2 cups of kelp noodles one package
• 1 organic zucchini
• 1/3 cup raw cashews crushed (preferably organic)
• 1 large carrot graded
• 4 leaves of dinosaur kale chopped
• 1/3 cup fresh cilantro chopped
• 2 tbs fresh basil chopped
• TO MAKE SAUCE
• 3 tablespoons lemon juice
• 1 cup cashews soaked 2 hours & drained
• 1 red bell pepper seeded & chopped
• 2 tablespoons nutritional yeast
• 1 tablespoon water
• 1/4 teaspoon sea salt
• TO GARNISH
• 2 tbs dry seaweed thinly sliced or cut with scissors
• Lime cut into wedges

Instructions :

• Rinse kelp noodles and strain.
• Cut the kelp noodles up a few times with kitchen scissors, otherwise they can be too long.
• To make your zucchini noodles, use a spiralizer on the thick noodle setting.
• If you don't have spiralizer you can simply cut the zucchini into thin long strips or use a potato peeler to get a noodle like effect.
• Place the kelp and zucchini noodles into a large bowl. Mix in crushed cashews, grated carrot, thinly chopped kale, cilantro and basil. Set aside.
• MAKE THE SAUCE
• Blend all the sauce ingredients in a blender until smooth.
• Pour ½ cup of sauce over the noodles and gently mix in. And more sauce if needed, until the noodles are thoroughly coated with sauce.
• Serve, garnished with seaweed and lime.

Copyright: Food Health Coverage

Comment 574 / Based On 574 Total User

Rated 4,9 / Based On 574 Customer Reviews