Let’s just call this a seasonal transitional dish. It’s like wearing shorts with a chunky sweater because you’re not quite sure if you are warm or cold, and most days you’re a little bit of both. This tahini sauce is rich and creamy… while the cold zucchini noodles are on the lighter side.
I got the idea from this pin that caught my eye… which led me to the blog Earthsprout, a beautiful raw food blog with some amazing recipes.
To be honest, I wasn’t sure Jack was going to be into this one. Don’t get me wrong, he’s not a finicky eater and he loves the food I cook… I just thought maybe I had gone over the top this time. This is a lot of veggies for one bowl, after all (there’s kale in here too)… but he really loved it.
If you don’t have a vegetable spiraler or a julienne peeler, (or zucchinis for that matter) feel free to sub in rice noodles or whatever kind of pasta you like.
I had a bit of leftover sauce which was especially delicious on the avocado sandwiches that I ate for lunch the rest of the week.
serves 2
adapted from this recipe by Earthsprout
note: I served this at room temperature because the zucchini noodles are best raw. You could just as easily serve this warm if you used rice or pasta noodles.
INGREDIENTS:
2 medium zucchinis, cut into noodle shapes with a vegetable spiraler or julienne peeler.
(Or use any kind of noodles you wish, rice noodles, regular pasta, etc.)
2 cups kale, chopped & sautéed
(sauté kale in a separate pan, with a little olive oil, salt, pepper, lemon, cook for a few minutes over medium heat until wilted. set aside.)
1 cup baked tofu (optional)
(chop tofu into cubes, drizzle with olive oil, salt & pepper. Bake in a 400 degree oven for 20-25 minutes)
tahini sauce: (this makes extra)
1 tablespoon olive oil
5 tablespoons tahini
1-2 tablespoons fresh lemon juice
1/2 clove of garlic, minced
4 tablespoons nutritional yeast
2 teaspoons maple syrup or honey (not honey if you’re vegan)
3 teaspoons soy sauce or gluten free tamari
1/2 teaspoon dried turmeric
salt & pepper, to taste
1/4 – 1/2 cup water, start with less, gradually add more
top with:
1/4 cup chopped fresh basil
1/4 cup toasted pine nuts
1/4 cup micro arugula sprouts (optional)
a few pinches of red chile flakes
METHOD:
Blend all sauce ingredients together in a blender. (I used a magic bullet, a high speed vitamix isn’t necessary for this one). Taste and adjust, keeping in mind that (especially if you’re using zucchini noodles) the flavors will dilute. I found the best way to taste accurately was to dip a few noodles in it. Stir in water, as needed, to create desired consistency.
Toss together the noodles, kale and sauce, starting with a little sauce, adding more as you go. You will likely not need all of it. Toss in the rest of the ingredients, and serve at room temp.
Yum, I’ve been really into tahini lately too, and I have this weird craving for tofu. Who the heck craves tofu?
I crave tofu!
I crave tofu too
I have always wanted to experiment with zucchini “noodles.” I am excited to try this recipe! Looks delicious! I have one question though. I have sunflower seed butter in my pantry right now, do you think I could substitue that for the tahini?
Hi Cassie,
yes, I think sunflower seed butter would work, you might have to adjust a few things. I would just say, taste as you go and adjust the salt, sweetness, tartness (lemon) to your liking…
Thanks! I’ll give it a shot
This dish is SO beautiful! I became obsessed with zucchini “noodles” this summer and like you I honestly didn’t think there was any way hubby would be into it. Surprisingly he was, he really enjoyed it.
I love the idea of a tahini based sauce, I usually use tahini just in hummus and dressings, but I need to get over that and play with it more. This looks amazing.
Sooooooooo purty!
I always get so much zucchini & summer squash in my CSA, I’m excited to try this next time I get another batch of them. This looks delicious!
This is such a fabulous recipe! Great idea!
Looks delicious. Love the analogy of chunky sweater and shorts!
You have an abundance of baby arugula in your photos! Do you grow it? I have a wee tray of it growing by the window – look forward to garnishing with it like you have. The tahini sauce sounds wonderful and creamy, very umami I imagine.
no, I wish I could say I did, but I’m really horrible at growing things. I just love the micro sprouts because they make everything look pretty
I love this recipe, so healthy and a bit hearty, perfect for the onset of fall. I will probably sub in rice noodles but maybe some day I’ll try zucchini when I have a fast way to julienne them. Thanks for the versatile recipe!
-Dana
I haven’t tried zucchini pasta yet, I’ve read about it on raw food diets but wasn’t too sure. Looks beautiful on your pics though!
I just love this. I have made zucchini pasta many a time, but I think that I’ve just been stuck on olive oil and tomatoes. Tahini is genius. Yum!
I love seasonal transitional dishes! And now I’m seriously craving a zucchini-tahini combo.
hello there!
i was wondering if you think using hummus would be an okay tahini substitute?
I think that might actually be kind of strange… the tahini is a really distinct element in this, and it’s so rich which really makes the sauce. Or at least, it wouldn’t be an equal swap because the textures and amount of fat in each are so different.
Made it tonight with rice noodles and it’s delicious! My picky husbsnd and kid refused but more for me
Thanks again.
-Dana
Hi, could I use dry yeast instead of nutritional yeast? I’m having trouble finding it. Thanks.
Hi Cass,
no, they’re entirely different… nutritional yeast is something you can sprinkle on foods (vegans use it in place of parmesan cheese sometimes), and dry yeast is for leavening. Here’s an article that better explains the difference: http://www.livestrong.com/article/537679-nutritional-yeast-vs-active-dry/
I find it in the bulk section at my Whole Foods, but it should be in the bulk bin section of any health food store. It’s yellow and flaky.
Hope that helps!
You are THE SWEETEST <3
I got so incredibly happy when I saw this! Could almost not believe my eyes <3
Love your Love and Lemons so much, honeypie!
Have a gorgeous day and thanks for spreading the zucchini pasta magic!
I just love all your blog and this recipe.
Made this tonight. It was delicious. We devoured it all – hopefully I remember to double the recipe next time.
Wondering about the julienne peeler or vegetable spiraler? Never heard of these and I would like to not to have to use regular pasta just because I can’t figure it out, as husband is in his ‘more veggies, less carbs’ mode these days.
Hi Diane, here are links to each, I highly recommend either or both for pasta-like zucchini noodles… the julienne peeler won’t spiral them (as in my photos above) but will still slice them into thin uniform strips.
http://www.amazon.com/OXO-Good-Grips-Julienne-Peeler/dp/B0000CCY1S/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1362533047&sr=1-1&keywords=julienne+peeler
http://www.amazon.com/World-Cuisine-A4982799-Tri-Blade-Vegetable/dp/B0007Y9WHQ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1362533069&sr=1-1&keywords=vegetable+spiralizer
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