June Recipes
Tahini noodle salad
- 3 cups of cooked, rinsed noodles (soba, rice or sweet potato noodles)
- 1/2 cup of tahini paste
- 3 Tbsp of balsamic vinegar
- 1 Tbsp of freshly grated ginger
- 1 big clove of garlic
- ¼ cup of water
- 2 cups of shredded purple cabbage
- 2 cups of arugula
- 1 cup of shredded carrots
- 1 cup of sliced cucumbers
- 1 cup sliced red pepper
- 2 cups of green peas (thawed from frozen)
- ¼ cup diced green onions
- ¼ diced fresh cilantro or parsley
- 2 Tbsp of sesame seeds for topping
Instructions:
In a blender make a sauce by mixing tahini, balsamic vinegar, ginger, garlic and water.
In a big salad bowl combine the noodles with vegetables and poor sauce over and mix well. Serve with a sprinkle of sesame seeds.
No bake key lime pie
- ½ cup of almonds (or walnuts)
- 2 tablespoons desiccated coconut
- ¾ cup-soaked pitted dates
- 1.5 cup cashews, soaked
- ½ cup almond milk
- ½ cup fresh lime juice
- 2 Tbsp of agar-agar flakes
- Zest of one lime
- 1/4 cup of white mulberry molasses (or a syrup of your choice)
Instructions:
- Soak cashews in hot water for 10-15 minutes
- Soak dates in warm water for 15 minutes and then drain the water before putting in the food processor
- Mix almonds, soaked dates and desiccated coconut to the food processor, pulse into a fine grain
- Press the mixture into an 8-inch springform pan until it is even. Put it in the fridge to set for an hour.
- Add soaked cashews to the food processor along with lime juice, lime zest, agar-agar, almond milk and molasses and blend well until the mixture is smooth and creamy, scraping down the sides as needed.
- Pour mixture onto the base, spread evenly and sprinkle with lime zest.
- Store in the freezer and take out 30 minutes before serving.
