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Raw Vegan Pad Thai Recipe

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This recipe for Raw Vegan Pad Thai, by , is from The 2017 Stoel Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Morgan Pettengill

Category:
Category:

Ingredients:  
Ingredients:  
TO MAKE NOODLES

2 c. of Kelp noodles (One package)
1 zucchini
⅓ c. raw cashews crushed
1 large carrot grated
⅓ fresh cilantro chopped
2 T.fresh basil chopped

TO MAKE THE SAUCE

3 T. lemon juice
1 c. cashews soaked for 2 hours & drained
1 red bell pepper seeded and chopped
2 T. yeast
tsp. sea salt

TO GARNISH

Lime cut into wedges

Directions:
Directions:
1. Rinse kelp noodles and strain.
2. Cut the kelp noodles up a few times with kitchen scissors, otherwise they can be too long.
3. To make your zucchini noodles, use a spiralizer on the thick noodle setting.
4. 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.
5. Place the zucchini noodles into a large bowl. Mix in crushed cashews, grated carrot,cilantro and basil. Set aside.

MAKE THE SAUCE

1. Blend all the sauce ingredients in a blender until smooth.
2. Pour cup of sauce over the noodles and gently mix in. And more sauce if needed, until the noodles are thoroughly coated with sauce.
3. Serve, garnished with lime.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
15 Minutes

 

 

 

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