Creamy Veggie Sauce on Zucchini Pasta

This delicious recipe is so quick and easy and I was amazed how satisfying it felt. It's very cold here today and there was a concern that this would not feel so good. Boy was I wrong! I enjoyed this meal without even warming it up. Adding a bit of Spicy Kim Chi helped add a bit of warmth to the dish, and using delicious ready-made Kim Chi made this recipe super simple!. This is a keeper.




Creamy Veggie Sauce on Zucchini Pasta

Ingredients:
1  to 2 medium zucchini spiralized or cut into noodles
1 cup veggie pulp (fresh or frozen)
1/4 cup sunflower seeds (soaked 2 to 4 hours)
2 cups water  (as needed for consistency)
1 Tablespoon nama shoyu (or tamari) (optional)
1 Tablespoon olive oil  
2 Tablespoons Living Tree Community Living Tahini
1/2 teaspoon Himalayan sea salt (to taste)
1/2 red bell pepper chopped
1/8 teaspoon cayenne
1/8 teaspoon each - garlic and onion powder
1/4 cup soaked walnuts - (optional for a meat sauce consistency)

Garnish   
1 Tablespoon sesame seeds (dark and light mix)

Directions for Sauce:
1. In a high speed blender, mix veggie pulp, sunflower seeds and water.
2. Add remaining ingredients, except walnuts, if using,  and blend until creamy. Add walnuts and pulse blend, leaving very small crumb like pieces.

Suggestion: add soaked arame, kelp noodles, or other sea vegetables to the zucchini noodles for added nutritional benefit!

Directions for Assembly
1. Plate zucchini noodles and spoon sauce on top.
2. Sprinkle with black and gold sesame seeds.
3. Add Spicy Kim Chi and serve.

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