This was a quick dinner I just whipped up after a (strangely) long day. The recipe needs no pre-planning because I didn't even know I was going to make it until I stepped into the kitchen and noticed we had yams. I was going to make a salad but then I'm like... "Hey, yams, you be lookin' pretty fine today. Imma spirooli you up and cover you in sweet miso sauce then put you in my mouth. Whaddya think?"
And so, my dinner was born.
My favourite type of plant to turn into noodles is (probably expected, sorry) - zucchini. It is PERFECT for pasta. It has the right texture, taste and appearance to fool all your complex-carb-inclined friends. Having said that, I still love turning yams, bell peppers, carrots and other willing veggies into spiralized goodness. It's just so fun and you can be uber creative.
yam noodles with sweet sauce, marinated mushrooms & sesame seeds: serves one
marinated mushrooms:
4 mushrooms
1 teaspoons sesame oil (optional but recommended)
1 teaspoon tamari
sweet miso sauce:
2 tablespoons of nutritional yeast
1 tablespoon agave/maple syrup/raw honey
1 tablespoon miso
1 tablespoons hummus (not raw, too bad)
1 peeled garlic clove
2 tablespoons mustard
3-5 tablespoons water, as needed
1 tablespoon sesame seeds
Yam noodles:
1 peeled yam
To make the mushrooms: slice them really thin then rub in the oil and tamari. Put them in a warm spot (I put them in my oven at its lowest temperature) and forget about them for a minute.
To make the sauce: blend all ingredients except sesame seeds together until smooth. Add whatever else you want. Then toss in the sesame seeds by hand. Set aside.
To make the noodles: put the yam through your spiral slicer (spirooli) or slice on a mandolin Then cover them with the sauce and them get to know each other for a few minutes. The noodles will soften and pick up more flavour. Now remember your marinating fungi friends being warmed somewhere? Add those on top, and sprinkle on some more sesame seeds and raisins. Yum. Yams, man.
Could you use tahini instead of hummus for a raw option? Personally, I always have a big jar of hummus in the fridge, but rarely hummus.
ReplyDeleteYou definitely could! I may try that next time.
DeleteThis sauce sounds absolutely amazing. And I was thinking the same thing about tahini....
ReplyDeleteGreat recipe, great blog! I'm so glad I discovered you (through pinterest I think)!
Terrific! Thank you, Raechel :) I love your blog.
DeleteIs using a wok w/ a tsp. of water for a quick steam "raw" for the mushrooms? My oven's lowest temp is 170'. Too hot for raw.
ReplyDeleteSure, that'd be fine!
DeleteAre we seeing raisins or cranberries in there too?
ReplyDeleteYep, Penni. Those are raisins!
DeleteHow do the yam noodles get so "soft" looking, just like real noodles? When you eat them, do they have the same texture as regular noodles even though they aren't cooked? I never knew you could eat raw potatoes...
ReplyDeleteIf you let them marinate with the sauce for a few minutes they soak up the moisture and flavour and get soft. I think they taste better than normal pasta actually :)
DeleteOoo nice! :) D'ya think sweet potatoe would work the same? also what spiralizer do YOU use/recommend?, curious. have you ever tried natto? sposed to be good for us veeguns.
ReplyDeleteNo, my wonderful friend was generous enough to give me a "spirooli" spiral slicer so I have been merrily using that ever since and I am totally satisfied with it. But I know there are some other goods brands out there.
DeleteI'm sure sweet potato would work just fine. I used to think they were the same thing but upon further research... found out they are commonly mistaken as such but are NOT (the same)!
Can you provide a link to this Spirooli you speak of? (Can it REALLY spiralize RED PEPPERS!?!?!)
ReplyDeleteThanks for a great-looking recipe ;)
http://www.upayanaturals.com/Vegetable_Spiral_Slicer_formerly_Spirooli_Slicer_p/wc-0001.htm&Click=14385
DeleteAnd Myrna also posted a link below this. thank you! Red peppers work for me, but they're easier on my mandolin. :)
http://www.amazon.com/World-Cuisine-A4982799-Tri-Blade-Vegetable/dp/B0007Y9WHQ I use this one...it works great. I also used sweet potatoes and this dish was outstanding!
ReplyDeleteThanks, Myrna.
Deletecan I use Purple Yam to make yam noodles too? I tried to google and it seems I see the "orange" color yams that people use. I just happen to have purple yam right now and just wondering if that is possible...?
ReplyDeleteSure!
DeleteAMAZINNNGGGGGG
ReplyDeleteYou're a genious!
ReplyDeleteYou totally cracked me up with that one line - Imma spirooli you up and cover you in sweet miso sauce then put you in my mouth. - spirooli you hahaha!!!
Keep up the amazing work :)
When you say mustard, are you using mustard seed, mustard powder or like dijon mustard or something?
ReplyDeleteHey, Mike - I just used dijon so if you wanna keep it totally raw, there's other raw mustard recipes on the internet you can make :)
DeleteCool, thanks!
DeleteIs the yam cooked at all? even at a low temp?
ReplyDelete@Nicole - yep, all raw :)
ReplyDeleteHi there, I tried this recipe with sweet potato and while the sauce was really yummy, I really didn't like spiralizing sweet potatoes... not only were they way too hard (after soaking, too) and wanted to break my spiralizer, a google search showed that raw sweet potatoes inhibit digestion?: http://vegpeace.org/rawfoodtoxins.html
ReplyDeleteThanks Emily! This was delicious and filling. I whipped up some quick zucchini hummus and left out the miso because I didn't have it, and added some coconut aminos because I was confused. It was great! I will make it again. I appreciate your blog very much.
ReplyDeleteEli
Make raw hummus!! Just sprout the grão de bico, whatever its called in english lol.
ReplyDelete