- rainbow carrots
In the video I am using the ingredients that I have on hand. I could have used Roma tomatoes and Italian herbs. the sauce was thinner with the juicier tomatoes but still amazingly delicious. I used cilantro and cumin. You can also use basil, thyme, oregano.
Spiralize and squeeze out excess water with paper towels.
Liquefy in processor or blender
Pour sauce on the noodles and add fresh veggies and olives. I used 1/2 a red bell pepper and green olives from Trader Joes without vinegar or oil.
Toss with Raw Vegan Goddess Dressing
Massage kale a few minutes to break down and wilt. Makes it more delightful to eat and easier to digest.
Top with crispy sweet potato ribbons
experiments in the plant based kitchen
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