Creamy Noodles

Here is another quick one:

Sauce:
1 cup hazel nuts
1 cup cashews
2 tbs Nutritional Yeast
2 tbs Braggs or any soy sauce
1/2 squeezed lemon
2 cloves garlic
tbs dried oregano
Black peppercorn to taste

Noodles
Zuuchini, or sprouts or parsnip or beets etc.

Mix all sauce ingredients in blender or food processor. Actually any nuts work (almond, macadamian, pine nuts etc) but half cashews make it creamy. Poor over any cut up vegetables. Better if you have a Spiral Slicer (spiralizer) to make the vegetables into noodles. You can mix vegetables. Sprouts are used as is. This is good to make the night before and put in the refrigerator for lunch. I cannot emphasize the importance of using fresh local vegetables as the noodles. This really improves the taste. Salud

Ethiopian Tomato and Almond Wat Stew

Ethiopian Tomato and Almond Wat Stew

• 1 cup of sprouted lentils
• 1 cup of sun-dried tomatoes
• ½ cup Pine nuts
• 2 tablespoons of olive oil
• 2 tbs salt
• 1 tbs Berber Spice
• 2 cups water
• ½ cup cubed zucchini
• ¼ cup chopped celery
• 1 cup chopped tomatoes
• ¼ cup almonds
• 3 tbs lemon juice

This recipe comes from one of my favorite recipe books: ”The Everything Raw Food Recipe Book” by Mike Snyder, Nancy Faass and Lorena Novak Bull, 2010, Adams Media Press. This is a variation on a traditional Ethiopian Wat stew that usually contained meat and whatever vegetables were in season. You too can use whatever vegetables are at hand. I had no celery last night so instead I used parsnip, any vegetables will do. If you do not have time to make sprouted lentils (3 days) then canned or cooked work fine (or even lentils soaked for 10 hours).

Soak the sundried tomatoes and almonds in water for 1 to 10 hours. The longer the better but even just 30 minutes is ok. To make the sauce, in a blender or food processor mix the sun-dried tomatoes, pine nuts (really should be only pine nuts for this sauce), olive oil, salt, water and Berber Spice. Berber Spice is a spice mix from Ethiopia. In Victoria I buy it at “For Good Measure” next to “Peppers Market” on Cadboro Bay Road. In the rest of the world you will have to ask around, but it is worth seeking out. It is not expensive and has a very unique taste. In a bowl, mix the vegetables, almonds, and sprouted lentils together and pour the sauce on top.

This will give you an unbelievable dish. I dare say it will be one of the most delicious things you have ever made. The above dish recreated an Ethiopian Wat but the sauce can actually be poured over any vegetable. It will work really well with vegetables that are starting to get old. Feel free to add more salt and Berber Spice to up the taste. Also play with the amount of water, you can go from creamy to soupy. This is so good it becomes a transcendental experience. I had to sit down for awhile after my first taste of the sauce. Salud!