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.
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 spiralizer 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.
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.
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
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
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.