Raw Vegan Pad Thai #healthy #vegetarian

Its an obvious fact that plant nourishments are beneficial for you. A great many studies underpins the advantages of foods grown from the ground in remaining solid and counteracting constant ailment. Also, numerous individuals all around the globe are acknowledging these proposals, expanding their utilization of plant nourishments as a major aspect of their ordinary eating regimen.

A decent aspect regarding this vegetarian cushion Thai formula, and crude veggie lover plans all in all, is that they are additionally heavenly the following day as a supper since they hold a greater amount of their freshness and supplement content.

Kelp noodles ordinarily have 3 fixings; kelp, sodium alginate and water. Kelp is a sort of kelp, or green growth, that develops in the sea. Sodium alginate is a salt gotten from ocean growth. These basic fixings make kelp noodles a sound option in contrast to pasta since ocean growth are supplement thick and are loaded with minerals. Kelp noodles contain zero fat, zero cholesterol and zero sugar. Over all that, they are sans gluten!

Also try our recipe Veggie Spring Rolls with Spicy Peanut Dipping Sauce

This recipe is full of flavourful raw foods, gluten free and can be made in less than 20 minutes. It's light and satisfying. This is the kind of food that will make you feel vibrant and alive!

Ingredients
TO MAKE NOODLES

• 2 cups of kelp noodles one package
• 1 organic zucchini
• 1/3 cup raw cashews crushed (preferably organic)
• 1 large carrot graded
• 4 leaves of dinosaur kale chopped
• 1/3 cup fresh cilantro chopped
• 2 tbs fresh basil chopped

TO MAKE SAUCE

• 3 tablespoons lemon juice
• 1 cup cashews soaked 2 hours & drained
• 1 red bell pepper seeded & chopped
• 2 tablespoons nutritional yeast
• 1 tablespoon water
• 1/4 teaspoon sea salt

TO GARNISH

• 2 tbs dry seaweed thinly sliced or cut with scissors
• Lime cut into wedges

Instructions

1. Rinse kelp noodles and strain.
2. Cut the kelp noodles up a few times with kitchen scissors, otherwise they can be too long.
3. To make your zucchini noodles, use a spiralizer on the thick noodle setting.
4. If you don't have spiralizer you can simply cut the zucchini into thin long strips or use a potato peeler to get a noodle like effect.
5. Place the kelp and zucchini noodles into a large bowl. Mix in crushed cashews, grated carrot, thinly chopped kale, cilantro and basil. Set aside.

MAKE THE SAUCE

1. Blend all the sauce ingredients in a blender until smooth.
2. Pour ½ cup of sauce over the noodles and gently mix in. And more sauce if needed, until the noodles are thoroughly coated with sauce.
3. Serve, garnished with seaweed and lime.

Read more our recipe : Easy Stuffed Mushroom with Sauteed Mushrooms

Source : https://bit.ly/2IqAYaS