Raw Vegan Satay Noodles

June 12, 2013 § Leave a comment

Raw vegan desserts that mimic their omni and cooked counterparts are, more often than not, mind-blowing – think cashew cheesecakes, rich cacao chocolates, mousses and ice-creams and…well, if I could live on raw vegan desserts I’d be pretty darn happy, if not healthy.

Raw vegan mains that mimic their omni and cooked counterparts on the other hand, I gotta say, I’m no convert. Blended salads or ‘soups’ taste like cold sick. I’ve tried so many recipes and they all made me gag. Raw vegan lasagne, aside from taking hours to make, is verrrrry intense with all the sundried tomatoes and cashew ricotta and layers upon layers. Really, my favourite raw vegan dish is simple: salad. All manner of salad. I have one or two a day because they’re fast, easy, healthy, filling and delicious. And you can throw almost anything in.

Then along came this. Satay noodles. Raw. Vegan. And an actual dish. Although it was borne out of a salad. Well, a salad dressing to be precise. I was craving a good satay sauce but subbed almond butter for the usual peanut butter (that whole aflatoxin thing) and then found a great recipe to mimic here, and cracked out the spiraliser because, well, normally I can’t stand courgette (zucchini), but if you merely change the way they’re presented they totally don’t taste like the rubbery half cooked slabs served at my local Thai. (Now to find a way to do this with mushrooms, which I haven’t eaten since pretty much ever, because they’re DEVIL FUNGUS even though now they’re apparently cancer-curing superfoods, but whatever.)

Ok so none of this is new in the raw vegan world, raw pad thai especially is all the rage, and in fact I’ve tried a couple of different noodle salads like this before, but this one ticks all the boxes – it’s uncomplicated and easy to make, it’s filling, and it tastes at least as good as the real thing – and even better when it’s been warmed slightly (for those who are strictly raw you could probably do this in the dehydrator to make sure it doesn’t get too hot).

If you don’t have a spiraliser, use a peeler and make strips instead (fettuccine satay?), and the sauce makes a great salad dressing too, not to mention a dip, or any other ideas you might have for a creamy dreamy sauce.

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Satay Noodles (raw, vegan, soy free, gluten free)

Satay sauce
1/3 cup nut butter (I used homemade almond, brazil and walnut)
3-4 tbsp apple cider vinegar
1-2 tbsp coconut aminos (or tamari/soy sauce if having soy)
1 tsp grated ginger
1 clove garlic, crushed
Hot water
Optional – hot sauce or chili flakes

Noodle salad
1 large courgette, spiralised
1 carrot, grated
1/2 cup cabbage, finely sliced
1/2 cup greens, finely chopped (I used spinach, chickweed, rocket, kale)
2 tbsp karengo fronds or similar (seaweed)
Coriander and cashews to garnish

To make the sauce, combine all ingredients in a blender or food processor and process until well combined. Add a little hot water until it becomes a thick, just pourable consistency. Add more vinegar or coconut aminos to taste if you prefer it stronger.
Combine all salad ingredients except coriander and cashews in a bowl, then mix in half of the satay sauce and stir in well. If you prefer it warmed, pop in a pot on the stove on a low heat until just warmed. Serve garnished with plenty of coriander and a few cashews.

 

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