Asian-Style Tahini Zoodles


I’ve been wanting to share a recipe for a while, but never found the time to actually measure my ingredients and photograph the process…

Well, the other day I measured all of my ingredients and wrote down this recipe. I feel so accomplished! Haha. Another reason I’m sharing this is because I got multiple compliments on and requests for this recipe from my family. They always enjoy the food that I make, but I thought that if everyone in my family was such a fan of these tahini zoodles, you might love them too!

I’ve made these tahini zoodles once before, and loved the convenience of having a delicious pile of veggies in the refrigerator ready to be eaten whenever I needed a quick, refreshing meal. I prefer to eat this dish cold, but I’m sure a part of that is because I like to make it in the middle of the summer when we have lots of fresh veggies.

I have specific amounts and vegetables written down in this recipe, but I can guarantee you I will never make it exactly like this again. I used what I had, that’s the beauty of cooking – and with this recipe in particular. Use what you have, and have fun with it! This makes a great side dish as it is, but you could easily turn it into a one dish meal by adding chunks of grilled chicken.

Now I’m going to share a few more technical terms for the food nerd in me, and maybe in you as well. Fresh is best. I just thought I’d get that out there. I make fresh tahini for this, which is super simple. You just roast your sesame seeds on 350°F until they’re a light golden color (about 10 minutes), then blend them up with a little coconut oil. Like I said, super simple and it tastes so much better when it’s fresh! The amount of chili paste I use in this recipe is for flavor. I didn’t add enough to make it hot, so if you like things hot add some more! You may need to add a little extra salt as well. If you salted your veggies well, you probably won’t need too, but I did end up adding a dash more at the end.

Asian-Style Tahini Zoodles
  1. 4 medium Green Zucchini
  2. 4 medium Yellow Squash
  3. 5 Carrots, peeled
  4. 1 head Broccoli
  5. 1 large handful Asparagus
  6. 1 large handful Chives
  7. 1 large handful Cilantro
  8. 2 sprigs Mint
  9. 1 cup Cashews, roasted
  10. Extra Virgin Olive Oil
  11. Salt
  12. Garlic, minced
  1. 1. Begin by washing all of your vegetables. Julienne the zucchini and carrots and place in a large bowl. Chop the broccoli and asparagus into bite-sized chunks and add to the rest of the veggies.
  2. 2. Heat up a large pan with a dash of olive oil on medium high heat. Add enough veggies to create about a 3 in. layer. Sprinkle with salt and minced garlic. Saute until al dente.
  3. 3. Transfer the sauteed veggies to a strainer and allow to drain. It takes about 10 minutes to get most of the excess liquid out.
  4. 4. Continue sauteing the rest of the veggies until finished. I like to try to do the different veggies separately as they all have a different cooking time.
  5. 5. Put the drained veggies back into the large bowl.
  6. 6. Chop up the herbs and add to the veggies. Add cashews.
  7. 7. Stir in the tahini sauce until well mixed. Refrigerate.
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Tahini Sauce
  1. 1 cup Tahini
  2. 1 cup Full Fat Coconut Milk
  3. 2 TBSP. Liquid Aminos or Soy Sauce
  4. 1 tsp. Blackstrap Molasses
  5. 1 tsp. Chili Paste
  6. 1 tsp. Salt
  7. 1/4 cup Nutritional Yeast
  8. 1 Lemon, juiced
  9. 1 Garlic Clove
  1. 1. Add everything to a blender and blend well.
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