August 30, 2013

One Final Summery Meal

I've been making this meal all summer, especially when I wanted to be healthy and not use the stove/oven. So as we head into the end of summer this weekend (because Labor Day usually marks the end of summer), here's one last summery meal for you all to enjoy.

This dish goes the route of raw food. I was unaware that one could eat zucchini raw; I just always thought it was one of those veggies you had to cook in order to consume it. Anyway after seeing a picture of zucchini pasta online, I was intrigued. Then I soon found out Sista Min has been making these "noodles" for some time.

The trick: use a mandolin or vegetable peeler to slice zucchini into thin, long pieces, lengthwise. (Make sure to buy a big zucchini.The longer the zucchini, the longer the noodles). Then julienne into noodles. Or you can be fancy and buy a spiralizer.

Now you're ready for some super yummy sauce and a refreshing, healthy meal!

I pair the noodles with the most tasty sauce from blogger Molly Yeh. Seriously, this sauce is good with anything: broccoli, other veggies, regular noodles/rice etc.
Sesame Zucchini Noodles adapted from Molly's Sesame Sauce
Ingredients:
a long zucchini, sliced thin and julienned and drained of excess water
green onion, diced
red pepper, julienned
carrot, julienned
tofu, diced
(use as much or as little of the above ingredients, depending how many people you're feeding)
2 tsp sesame oil
2 tbs honey
3 tbs soy sauce
3 tbs tahini
1 tsp sriracha
2 cloves garlic, grated
sesame seeds
Directions:
1. Clean, slice, dice veggies/tofu. Set aside.
2. Combine sesame oil, honey, soy sauce, tahini, sriracha and garlic together.
3. Mix veggies and sauce (to taste and save the rest for a later dish).
4. Sprinkle with sesame seeds and enjoy!

2 comments:

  1. This looks awesome! Just bought all the ingredients--can't wait to try it :)

    ReplyDelete