Saturday, August 13, 2011

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Meatless Dish: Curried Raw "Noodles"




I love me some curry but this left me iffy. And I know the exact cause of it. I'm blaming it on the almond butter. It was my first time trying it, and I kind of knew I wasn't going to like it. I've tried the almond milk and we're not the best of friends. I tried it anyway and now I can definitely knock it. This won't be going in my cookbook. But, hopefully someone else will like this dish more than I did.



3 Tbs. raw almond butter
3 Tbs. low-sodium tamari(similar to soy sauce which is what I used)
3 tsp. curry powder
3 medium organic summer squash
1/4 cup unsweetened shaved coconut
1/3 cup raisins
1/2 cup chopped fresh cilantro
  1. Combine almond butter, tamari, and curry powder in large bowl, and whisk until well mixed. Set aside.
  2. Trim ends off squash. Using mandolin or sharp vegetable peeler, slice squash lengthwise into long, thin strips.
  3. Add squash strips to bowl, and gently toss with almond butter mixture until well coated. Add coconut, raisins, and cilantro, and toss until evenly distributed. Serve immediately, or chill for up to 48 hours.

2 comments:

  1. Well, it sure looks good, too bad it didn't taste so great. I've been wanting to try some raw noodles (zucchini) with pesto sauce. Was it just the almond butter (which I've never tried) or the whole dish?

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  2. The almond butter is what I didn't like about it. It was all I tasted. I kept adding raisins and coconut but that didn't help much.

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