Ingredients 3 tablespoons hemp oil 2 tablespoons red wine vinegar 2 teaspoons tamari 2 tablespoons miso 2 tablespoons raw agave nectar 1 tablespoon fresh ginger, grated 1/4 cup hemp seeds, divided 5 zucchinis 2 red bell peppers, seeded and minced
Instructions In a small bowl, whisk together the hemp oil, vinegar, tamari, miso, agave nectar, and ginger until well-blended. Stir in 2 tablespoons hemp seeds. Using a Japanese spiralizer or vegetable peeler, make fettuccini-style noodles out of the zucchini. In a large bowl, add noodles and red pepper, pour on dressing, and toss gently. Sprinkle on remaining 2 tablespoons hemp seeds and serve. Enjoy!
Ingredients For the curry paste: 2 scallions, ends removed 1 medium avocado, peeled ¼ yellow onion, chopped ¼ packed cup cilantro leaves and stems 3 cloves garlic, peeled 1 small jalapeño, deseeded 1 tablespoon minced fresh ginger ¼ teaspoon ground cumin ¼ teaspoon ground coriander ¼ teaspoon ground turmeric zest of 1 lime 1 tablespoon fresh lime juice 1 teaspoon sweetener of choice 1 teaspoon salt ¼ cup water
For the noodles: 1 teaspoon coconut oil ¼ yellow onion, sliced 1 teaspoon salt, divided 1 yellow bell pepper, sliced 1 (14-ounce) can full-fat coconut milk 1 (14-ounce) block firm tofu, cut into 1-inch cubes 1 (8-ounce) package brown rice pad Thai noodles 1 medium bunch broccolini, stems removed 2tablespoons coconut aminos, divided 2 tablespoons lime juice Chopped scallions, for topping
Instructions For the curry paste, into a blender, add all ingredients and blend until smooth. Into a medium bowl, pour paste and set aside. For the noodles, in a large sauté pan over medium heat, warm oil. Add tofu and cook til golden. Add onion and ½ teaspoon of salt and cook 1 minute, until onions begin to soften. Add bell pepper and cook 1 minute. Add curry paste and cook 1 minute. Add milk and 1 tablespoon coconut aminos. Cover, reduce heat to low, and cook curry for about 5 minutes. In a large pot, cook noodles according to package instructions. To curry, add broccolini, remaining coconut aminos, and lime juice. Cover and cook 5 more minutes, until broccolini is tender and bright green. Into four serving bowls, add noodles and top with curry. Garnish with scallions. Enjoy!
Topping (optional) Julienned yaki nori (roasted seaweed sheet)
Instructions Add dipping sauce ingredients into a saucepan and heat over medium heat. When small bubbles start coming up around the edge, let it cook for about 15 seconds and turn off the heat. Cool down at least to room temperature. Boil water in a large saucepan. Remove the tape from each bunch (if it is bunched) and spread noodles into the pan. Mix for about 15 seconds ensuring that each strand is separated. Boil for the duration recommended on the back of the pack (4-6 minutes depending on the brand). Drain into colander and rinse well under running water. Shake the colander well to remove water at the bottom of the colander and leave until required. Plate soba noodles on a large plate to share or two plates for individual serves. Sprinkle yaki nori on the top. Serve with dipping sauce in a small bowl with condiments. Enjoy!
