This is a recipe from the Veggie Steady Cook cookbook we had made from all our recipes from the day, so I can’t take credit for it as it’s not my recipe – but I made it the other day and swapped some of the ingredients to make it dairy free and it was so yummy. Check out the post I wrote about VSC if you haven’t already. This dish is such an awesome vegan recipe. I think I drowned the ‘noodles’ in the sauce a bit too much but the sauce was too delicious! I had it for dinner with a vegan, organic schnitzel.
1 sweet potato
1 cup spinach
1 tsp Himalayan salt
1 tsp pepper
1 tbsp chopped basil
1 tsp paprika
½ tsp ground ginger
1 cup cashews
2/3 cup buckwheat or farali flour
125g vegan margarine
2-3 cups almond milk
1 tsp nutmeg
1 tbsp mixed herbs
Soak the cashews in hot water for 30 mins.
Blend in the food processor and add ½ cup of almond milk
In a pan, heat the margarine and add the flour.
Add milk and stir gradually until it becomes thick and the lumps disappear.
Add salt, pepper, nutmeg and dried herbs.
Spiralize the sweet potatoes and zucchini and blanch in hot water for about 4-5 minutes then drain.
In a pan mix the cashew sauce into the white sauce, add spinach, basil, paprika, pepper and ground ginger and mix well.
Add the sweet potato and zucchini noodles into the sauce and mix,
Love & health,