Raw Almond Ginger Pad Thai Zoodles with Japanese Eggplant Steaks

This dish is primary raw, plant-base vegan and kicking with flavor. You can add the grilled eggplant to this dish which closely resembles sea bass. Love and thanks to my dear friend @missionmeli who cooked this dish with me and decorated the plate so elegantly.

Raw Pad Thai Zoodles
by Sarah Farsh October 10th, 2016 - Serves 4

Almond Ginger Dressing:

• 1 cup raw almonds, soaked in water for 4 hours
• 1/2" piece of raw ginger
• 3-4 cloves garlic
• 1 lime, juiced
• 2 tbsp rice wine vinigar
• 1 tbsp tamari 
• 2 madjool dates, pitted
• 1 raw carrot
• water as needed

Japanese Eggplant Steaks

• 2 Japanese Eggplants, sliced in half vertically
• 1 tbsp olive oil
• 1 tbsp miso paste
• 1 tbsp maple syrup
• salt/pepper/garlic powder/onion powder
• toasted sesame seeds

Additional Ingredients:

• 5 Organic Zucchinis, run through spiralizer into spaghetti shape
• 1 cup fresh cilantro
• 1 cup fresh scallions, chopped
• 1 cup maitake mushrooms
• 1/2 cup fresh green beans, sliced thin
• garnis: lime, jalapenio

Preheat oven to 375 and place Japanese eggplant slices face up on cookie sheet. Whisk together olive oil, miso paste and maple syrup. With a paring knife, score diamond shapes into the eggplant (criss-cross slices into the eggplant, vertically) Paint top of eggplant with miso mixture and sprinkle seasonings. Bake for about 35-40 minutes until eggplant is golden. Sprinkle with toasted sesame seeds. Meanwhile, in VitaMix or food processor, blend all Almond Ginger Dressing ingredients together until smooth - add small amounts of water as needed to build a dressing like consistency.

Place zucchini spaghetti into a large bowl, poor ginger dressing on top, add small handful of all "additional ingredients" and toss together well. Slice eggplant into smaller size pieces, this should look similar to grilled fish. Place on top of zucchini salad and add more additional "ingredients" as garnish.