Edamame pasta with spicy almond butter sauce & green veggies

After many failed attempts at making a spicy peanut sauce, I have finally learned how to make a super flavorful one, and have now been making a lot of stirfried noodles with veggies to accompany these sauces.  The trick for me was learning to add the right amount of water and balance the sweet and spicy profile of the sauce.  This time I did a twist on a peanut sauce and made a spicy almond butter sauce and accompanied it with this amazing organic edamame pasta (the only ingedient is edamame so it’s vegan, gluten free and super high in protein); I also topped it w/ some Fully Belly farm broccoli, kale, carrots and almond slivers.   Very filling and nutritous – enjoy!


1. Almond butter (creamy or crunchy) – 1/2 cup
2. Water – 1/2 cup
3. One garlic clove
4. Braggs amino acid (you can sub soy sauce if you don’t have this ) – 1 tbpsn
5. Rice vinegar – 1 tbspn
6. Agave – 1 drizzle
7. Chile flakes – 1/2 tbspn to start (add more if you want spicier)

1. Brcocoli – 1/2 head
2. 1 carrot – peeled
3. Kale – 1 cup
4. 1 tbspn olive oil

Pasta: Organic edamame spaghetti (I got this at Costco, but it seems to be a rotational item so you can also get on amazon)

1. To make the sauce, put all the ingedients for sauce in a blender.  If you have a Vitamix, do this on setting 4 for about 1 minute.  Taste the sauce and adjust as needed – if too thick, add more water.  If too watery add more almond butter and if not spicy enough add more chile flakes!
2. Pasta: Follow instructions on package (cook for 4-5 minutes once boiling); set aside pasta
3. Cut up all veggies.  For just the broccoli which takes longer to cook steam or blanch for just a couple of minutes to slightly soften.
4. Heat a saucepan on medium heat with olive oil.  Once hot pour in all the veggies (including the broccoli that has been blanced) and generously coat with the entire amount of almond butter sauce.  On low to medium heat, stirfy for about 10 minutes or until all veggies cooked
5. Top the edamame pasta with the almond sauce coated veggies and mix.

Optional: Top with sriracha for added heat and/or chopped almond slivers for added crunch!

Zucchini pasta with spicy tomato sauce & tahini turmeric spiced salad

My dear friend Lisa was kind enough to gift me my very first food processor, which has been great for making faux cheese crumbles (from nuts) and lots of different sauces and dips.  Today I made a quick zucchini pasta with spicy tomato sauce and salad with tahini turmeric dressing:

Zucchini Pasta with Spicy Tomato Sauce
1. 1 medium zucchini
2. 1 tomato
3. 1 garlic glove
4. 1 tbsp of spicy salsa (I had some chipotle salsa on hand, if you don’t have any you can just add cayenne or other hot spice if you want to make it spicy)
5. 1 tbsp olive oil
6. salt + pepper
Optional: Nut cheese topping:
1. 1/2 cup macadamia nut or walnut
2. 2 tbsp nutritional yeast
3. sea salt to taste
1. To make the zucchini pasta, put the zucchini through a spiralizer (Here is the one I use that I love).  Set pasta aside in a bowl.
2. To make the sauce, put ingredients 2-5 in a food processor and pulse until you get to the consistency you like.  I like mine a little chunky. 
3. If you want to make the nut cheese, put nut cheese ingredients in food processor and pulse until you get to a crumble consistency.
4. Assembly: Top zucchini with pasta sauce and nut crumble.  I have ring molds now that I like to play around with so I tried stacking mine here. 
Tahini Turmeric Salad
1. Mixed greens of your choice.  I like organic girls super greens. 
2. Shredded carrots
3. Any other toppings you want 🙂
1. 1 tbsp olive oil
2. 1 tbsp tahini
3. 1 tbsp Bragg’s amino acids (soy sauce like alternative) 
4. 1/2 tbsp turmeric powder
1. Arrange you salad as you wish and whisk all the dressing ingredients together in a small bowl.  Top the salad with the dressing and enjoy.