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.
- 4 medium Green Zucchini
- 4 medium Yellow Squash
- 5 Carrots, peeled
- 1 head Broccoli
- 1 large handful Asparagus
- 1 large handful Chives
- 1 large handful Cilantro
- 2 sprigs Mint
- 1 cup Cashews, roasted
- Extra Virgin Olive Oil
- Garlic, minced
- 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. 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. 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. 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. Put the drained veggies back into the large bowl.
- 6. Chop up the herbs and add to the veggies. Add cashews.
- 7. Stir in the tahini sauce until well mixed. Refrigerate.
- 1 cup Tahini
- 1 cup Full Fat Coconut Milk
- 2 TBSP. Liquid Aminos or Soy Sauce
- 1 tsp. Blackstrap Molasses
- 1 tsp. Chili Paste
- 1 tsp. Salt
- 1/4 cup Nutritional Yeast
- 1 Lemon, juiced
- 1 Garlic Clove
- 1. Add everything to a blender and blend well.