when i made this meal i remembered to jot down the recipe for the sauce, but forgot to measure and note how much of each vegetable. whoops. guessing i used a head or two of broccoli, five or six mushrooms, half a cup peas, a few carrots and some sprigs of thyme. the thought that tender raw asparagus would have been perfect in this bright creamy sauce keeps nudging me. next time!
1/2 cup soaked cashews
1/4 large avocado
1/4 small red bell pepper
juice from one lemon
1/4 tsp miso
1 garlic clove
cayenne pepper, black pepper and salt, to taste
nutritional yeast or go veggie parmesan cheese alternative (to taste and optional)
blend all ingredients in a high speed blender. toss with a package of kelp noodles and vegetables. serve at room temperature. this sauce would also go well with zucchini pasta, and a mix of kelp noodles and "zasta" or "zoodles" with basil and tomato would be great for summer!
have you tried kelp noodles? how do you like to prepare them?