Rutabaga while raw it tastes somewhere between a turnip and cabbage, when cooked its essence is revealed. Everything that’s been hidden beneath the waxy surface comes to life when this noble root has just a few minutes in the heat.
Rutabaga Noodles With Tahini Sauce and Cashew Crumble [Vegan]
Cooking Time
5
Ingredients
- 1 large rutabaga, peeled and spiralized
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1/2 cup runny tahini
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1/2 cup roasted unsalted cashews
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2 teaspoon olive oil, divided
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1/4 teaspoon sesame oil
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2 teaspoon coconut aminos
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1/2 cup water
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2 teaspoons lemon juice
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1/2 teaspoon salt
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a handful of very thinly sliced carrots
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handful of very thinly sliced cucumber
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1 tablespoon finely chopped cilantro (optional)
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1 green onion, green parts only (optional)
Preparation
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Combine tahini, water, lemon juice, coconut aminos, salt and sesame oil in large bowl and set aside.
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In blender finely grind cashews until they’re fine. In small bowl, combine them with 1 tsp olive oil and a pinch of salt and mix well with your fingers by pinching the mixture until it becomes crumbly - set aside.
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Preheat pan on medium heat. Add 1 tsp olive oil and rutabaga noodles and toss frequently for 5 minutes until they begin to soften but are not mushy.
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Remove from heat and add to bowl with tahini sauce. Toss to combine.
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Place noodles on plates and add carrot and cucumber slices along with as much cashew crumble as you wish. Top with cilantro and green onion and serve.
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