Tasty Thai Veggie Noodle Salad

With an abundance of zucchini I knew I had to make zucchini noodles or zoodles as some people call them. I also wanted to try the Thai Seasoning from my friends at Truly Organic Foods. This lead me to create a sauce to go with my veggie noodle salad. It was great! I love the sweet and mildly spicy taste of the Thai seasoning. I can see this mix being a great quick add in to veggie stir fries and I love that it has no added salt. 

You may be wondering why I sprinkle just the carrots with salt and drain them. I do this so that the texture contrast isn’t so large. This softens the carrots a bit.

 

Tasty Thai Veggie Noodle Salad

Salad Ingredients

2 medium zucchini, julienned or cut with a spiral slicer

2 large carrots, julienned – sprinkle with salt and let drain a bit, rinse well before using.

1 red pepper, julienned

1 orange pepper, julienned

2 green onion sliced thinly

 

Dressing Ingredients

2.5 tbsp raw almond butter

2-3 tsp Thai Seasoning, to taste

1 mejdool date or some date paste, agave, or honey to taste

1.5 tbsp coconut aminos

Puree or mix the ingredients if using anything other than a date.

The dressing will be thick but that’s ok.
Right before serving smoosh the dressing into the salad and enjoy. 

    
    

Vegan Queso Sauce

I love creamy, tasty, cheesy queso.  Eating a nutritarian diet doesn’t include cheese but with this sauce you really don’t need to look for anything else.  I love making this sauce and serving it over stuffed butternut squash or zucchini.

My husband planted zucchini in our garden this year and I’m obsessed with using up the zucchini before it gets out of hand.  He suggested stuffed zucchini but there was no way I was going to go through all the work to make something I couldn’t eat so I made it vegan.  The only compromise was I used a little salt and made this sauce with white flour.  It’s a small amount for the whole thing and if it means everyone will eat it then I’m ok with it since it’s a rare thing.

Having a fresh supply of nutritional yeast from my friends at Truly Organic Foods reminded me of this sauce and I decided the zucchini would be stuffed with quinoa, black beans and corn so I could make this sauce!!  By the way, this nutritional yeast is nutty and rich tasting.  It is really much better tasting than the nutritional yeast I had a little bit of from another source.   
I don’t use nutritional yeast a lot but when I do I like the flavour it lends to a dish…if you eat a vegan diet then you’re probably used to having some on hand.

Well..I’m sure you ready for the recipe!

Vegan Queso Sauce

1/4 cup flour

1/4 cup nutritional yeast

1 cup water or non-dairy milk

1/2 tsp salt (optional)

1 tsp paprika

1/2 tsp garlic powder, onion powder, chili powder

1/4 tsp cumin

1 cup salsa

Blend everything except the salsa on low speed in the blender.  Place it in a pot and simmer until it starts to thicken.  Stir frequently and let it cook a bit ensuring it doesn’t taste pasty.  Add the salsa and stir until it’s well incorporated and simmers again.

Serve it as a sauce over mexican inspired stuffed veggies or use it where or how you would use queso.  

Can you imagine this over roasted sweet potato chunks and a bit of chili? Yum!

  

It’s summer! Time for refrigerator oatmeal!

I got an order from my friends at Truly Organic Foods and lately at work someone has been eating his version of refrigerator oatmeal that looks like he’s eating a jar of mayonaise…both things got me thinking of refrigerator oatmeal but of course I didn’t want to use yogurt because it’s not something I usually eat.

Truly Organic Foods is a local online store that carries a variety of products that I love and others that are fun to try for a change from my regular nutritarian staples.  This order included some new products I’d never tried before like the dried banana…one taste and I’m sold.  I may have to hide them!

   
 Behold the recipe for Cocoa Banana Refrigerator Oatmeal!

It’s tasty and a yummy treat thanks to the dried bananas and cocoa.  I love that flavour combination and since you make this the night before it’s the perfect grab and go breakfast if you’re pressed for time in the morning.  I can’t wait to show this off in the office! It won’t look like a jar of mayonaise!

Here’s the recipe…

3/4c almond milk

1/2c organic rolled oats*

1/2 stevia packet

1 tsp cocoa powder

1/2 tsp chia seeds

2 raw dried banana spears from Giddy YoYo* cut into tiny pieces

10 raw almonds chopped

1 tsp organic unsweetened cocoa nibs*

Put everything into a one pint mason jar and shake. Set in the refrigerator until morning and enjoy.

* I got these from Truly Organic Foods.  The rolled oats are so big and delicious and the dried bananas taste like banana bread.  I love that true banana flavour over fake banana chips any day and the cocoa nibs have a rich, cocoa flavour and are nice and big chunks…perfect for a little chocolate burst in a healthy package.