For me a spiralizer was a game changer. While my taste for pasta diminished long ago my taste for its toppings did not.
When I discovered spiralizing vegetables I was in heaven. For months on end I spiralized everything. I love that spiralized veggies can be a vehicle for anything and they are an opportunity to increase our vegetable intake!
¼ cup almond butter
3 TBS Braggs liquid aminos, soy sauce, or coconut aminos
2 TBS fresh squeezed lime juice
2 TBS toasted sesame oil or olive oil if you prefer something more neutral
2 TBS Lakanto maple flavored syrup or real maple syrup if you’re not concerned about the sugar or carbs
2 tsp peeled, grated fresh ginger
¼ tsp red pepper flakes
1/8 tsp Himalayan sea salt
1 TBS coconut oil
4 large cloves garlic minced
1 bell pepper chopped or sliced into thin match sticks
2 carrots large peeled and grated
2 cups of red cabbage sliced really thin or in food processor
3 zucchini medium ones spiralized
Extras for topping:
½ cup raw cashews
1 cup fresh cilantro (or ½ cup fresh basil) chopped
One lime cut into wedges
Black sesame seeds about a TBS or more
Blend all ingredients for the sauce and set aside.
In a large cast iron skillet (or you could use a wok) heated to med-high add coconut oil, and sauté the garlic and red pepper for a couple minutes. Add in the cabbage and carrots and stir frequently for a couple minutes, then add the zucchini noodles and stirring frequently cook until warmed and just beginning to soften slightly this will take about 2-3 minutes… basically you want them to be al dente. Remove from heat immediately. Add the sauce. Stir to combine. Salt to taste.
Serve in pasta bowls and top with cashews, lime, cilantro and sesame seeds.