Recipe by Sweet Tortellini
This incredible recipe was nabbed from the Barefoot Contessa and modified by myself to make it truly raw vegan. There are a lot of ingredients, but the outcome is spectacular!
Top Review by Gail B.
This is not raw if you are using off the shelf peanut butter. Peanuts are roasted and ground into peanut butter. Use raw almond butter instead. It's not vegan if you use honey. So, neither raw nor vegan.
- 6 garlic cloves, chopped
- 1⁄4 cup fresh ginger, peeled and chopped
- 1⁄2 cup tahini (sesame paste)
- 1⁄2 cup smooth peanut butter
- 1⁄2 cup good soy sauce or 1⁄2 cup Braggs liquid aminos
- 1⁄4 cup dry sherry
- 1⁄4 cup sherry wine vinegar or 1⁄4 cup rice vinegar
- 1⁄4 cup honey or 1⁄4 cup agave nectar
- 1⁄2 teaspoon hot chili oil
- 2 tablespoons dark sesame oil
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄8 teaspoon ground cayenne pepper
- 1 lb kelp noodles
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 4 scallions, sliced diagonally (white and green parts)
Directions See How It's Made
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree until smooth.
- Rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm, cold or room temperature. The remaining sauce may be added, as needed, to moisten the pasta. I love adding some crunch, so I usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really!
- If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =).