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!
scallions, sliced diagonally (white and green parts)
NUTRITION INFO
Serving Size: 1 (178) g
Servings Per Recipe:
6
AMT. PER SERVING% DAILY VALUE
Calories: 663.8
Calories from Fat 257 g39 %
Total Fat 28.6 g43 %
Saturated Fat 5.2 g25 %
Cholesterol 63.8 mg
21 %
Sodium 1475.2 mg
61 %
Total Carbohydrate
82.6 g
27 %
Dietary Fiber 7 g28 %
Sugars 16.7 g66 %
Protein 23.3 g
46 %
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DIRECTIONS
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! =).