Creamy Ginger-Coconut Kale Zucchini Spaghetti
For a meat lover, the word “vegan” has a stigma. I consider myself to be 80% vegetarian (mostly when I’m cooking) and I eat meat occasionally when I go out. With recipes like this, you hardly miss the meat. I think our perception (or at least mine) of vegans is that they eat unflavorable (is that a word? spell check is telling me no), healthy meals and are hungry an hour later. You’ll think there’s cheese in the sauce because of how creamy the sauce is from the cashews. Everything about this is delicious, and I’m not gonna lie - next time I’m putting shrimp in it. Original recipe found here. I forgot to take a picture because I was so hungry. This recipe can easily service 4 people.
Ingredients
- ½ tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 2 ½ tablespoons fresh ginger, peeled and minced
- 1 15 ounce can coconut milk
- Juice from a small lemon
- red pepper flakes, to taste
- kosher salt and freshly ground pepper, to taste
- 3 cups chopped kale
- ¼ cup packed fresh basil
- ¼ cup raw cashews
- 6 medium zucchinis, Blade C, noodles trimmed
- 1 cup defrosted green peas
What To Do
- In a large pot over medium heat, add in the olive oil. Once heated, add the garlic and ginger and cook for 1-2 minutes or until fragrant.
- Add in the coconut milk, lemon juice, red pepper flakes and season with salt and pepper. Stir to combine and then add in the kale. Cover and cook until the greens have wilted, about 5 minutes.
- Transfer the kale mixture to a high-speed blender and add in the basil and cashews. Blend until smooth and creamy and set aside.
- Wipe down the pot and place back over medium heat. Add in the zucchini noodles and peas and toss for 3-4 minutes or until cooked to al dente or your preference. Once cooked, divide into bowls and top with green sauce. Serve immediately.
