I love ethnic recipes. I have for as long as I can remember.
When I was a kid I was fearless. My family always prepared a wide variety of foods that I was happy to sample, no matter how unusual.
Since becoming vegan, I have come to appreciate different backgrounds of cuisine even more. "Foreign" restaurants usually have many more plant-based options than American restaurants do- basing their menu off of the SAD.
We could really learn something from these other countries!
Indian, Chinese, Greek, and Japanese restaurants almost always have something that suits my needs. My personal favorite places to go are Asian joints because the food is so comforting and rarely contains dairy. Just swap the meat for extra veggies or tofu and you have a meal.
One complaint that I do have with certain Asian meals is that they are very heavy. I have had a number of experiences where I left an Asian restaurant feeling sluggish and ready for a nap.
(Pad thai is not my friend.)
An overload of processed carbs and fat do not make me a happy camper.
I would much rather finish a meal feeling vibrant and energetic, which is exactly what you get from this recipe. It is completely raw and the noodles are made from kelp!
Now I can enjoy the same comfort-food that I know & love and I can feel a lot better about it.
This recipe is so delicious; I'm not just saying that either. It definitely stands its ground against takeout!
It'll be sure to leave you fulfilled and satisfied, minus the energy drain.
- 1 package kelp noodles
- 1/4 cup raw peanut butter
- 2 tbs. apple cider vinegar
- 2 tsp. reduced-sodium tamari
- 1 tsp. agave
- 1/4 tsp. ginger
- 1/2 tsp. chili powder
- Rinse kelp noodles and set aside
- Combine all other ingredients and pour gradually over noodles
- Stir well and serve
|*One recipe serves 2|