Friday, April 16, 2010
Julienne Noodles with Green Cashew Creme
I am not usually one for kitchen gadgets but this little tool is extraordinary. I have been longing for a hand crank spiralizer(makes vegetable into beautiful noodles) but decided to get a julienne peeler to tide me over. To my surprise it does an amazing and simple job of turning zucchini, carrots, cucumber, diakon, and celery root into long wonderful strands. I almost like the small simplicity of this peeler better, as it could easily be brought on road trips and the like. I found the peeler at an upscale market and are likely at most kitchen stores, as well as online. Everyone must have a Julienne peeler, enough said. I decided to go extra simple with the first dish I made, to let the vegetable noodles shine on their own. The cashew creme, like so many recipes, was impromptu ingredients thrown into the vita-mix. It was a nice marriage, with the light vitality of the noodles and the more heavy sustenance of the creme topping. Enjoy.
-3 large zucchini peeled into noodles
-2 large carrot peeled into noodles
I find it easiest to grate the vegetable on a large cutting board and then slide them into a bowl, as grating at an angle straight into the bowl can be awkward.
Green Cashew Creme:
-1/2 head parsley
-1/2 cup soaked cashews
-1-2 garlic cloves
-1 green onion
-1 lemon juice & zest
-pinch of sea salt, cayenne to taste
Place all ingredients in high speed blender and pulse quickly a few times. I went for a more chunky pate, with bits of cashews throughout, however it could be blended longer if a more creamy texture is desired.