Catching Katy

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Zoodles with Cashew Cream Sauce

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I think I’ve used more kitchen gadgets in my first 8 days of the Whole30 than I have in the past 6 months. I love it! And this includes some newly purchased gadgets – especially my spiralizer. It will change your life to be able to make “noodles” out of veggies.

This recipe seemed easy enough (though I’m realizing I think I’m choosing the most prep-heavy recipes – more on that in my week 2 recap) and it made me use my new spiralizer! It really was not difficult, just a little time-consuming with lots of chopping, spiralizing (I’m making it a word), and cooking. So although it probably won’t be a regular in my food rotation, it was good!

Simply prep some stuff

Saute some stuff

Add a protein if you want and you’re done! (but not really THAT quickly)

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I just baked a piece of chicken with Mural of Flavor seasoning. If you still haven’t made it to Penzey’s – try to check it out if you have one near you! Or order this spice mix to try because it is very versatile. This can also be used as a side, which I did later in the week with the little bit I had leftover!

 

Zoodles with Cashew Cream Sauce

Ingredients:

  • 8 C raw spirialized zucchini (I think I used about 3 zucchini, but I can’t remember)
  • 6 green onions, chopped
  • 1/2 C cashew butter
  • 1/2 coconut milk (+water to thin out sauce if needed)
  • 2 Tbsp. rice wine vinegar
  • 2 tsp. crushed red pepper flakes
  • 2 tsp. granulated garlic
  • 1 tsp. salt
  • 1/4 C fresh torn cilantro (+extra to garnish)
  • 1/4 C cashews, crushed (+extra to garnish)
  • 2 Tbsp. Ghee or olive oil to saute
  • 1 Tbsp. sesame oil (optional to drizzle on top)
  • Optional: protein to make it a full meal

Directions:

Before anything else, go ahead and prep: spiral zucchini, chop green onion, crush cashews, and tear cilantro.

Combine cashew butter, coconut milk, rice wine vinegar, red pepper flakes, granulated garlic, and salt in a small saucepan. Heat on low to combine and make a sauce. I ended up adding probably up to 1/2 C water because I thought the sauce was too thick.

While sauce is warming, saute zoodles and green onion in ghee or olive oil. I had to split them between two pans and it took a while. You could do in smaller batches to saute quicker.

Add torn cilantro and chopped cashews to zoodles and saute for 1-2 minutes.

When zoodles are cooked, add sauce to the pan and mix to combine OR portion individually with a dollop of sauce on zoodles. I portioned and dolloped.

Garnish with chopped cashews, cilantro, a drizzle of sesame oil, and red pepper flakes if you want. I drizzled sesame oil but did not garnish with anything else. I thought the sauce had enough kick of red pepper flakes and my “garnish” was my chicken breast!

[from Planks, Love, & Guacamole]

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