Creamy Sweet Potato Noodles with Garlicky Shrooms and Purple Kale


This dish is super comforting, vibrant and plant forward – a healthier alternative to alfredo or mac and cheese.


Creamy Sweet Potato Noodles with Garlicky Shrooms and Purple Kale
by Sarah Farsh, February 2018

·       4 cups sweet potato spirals, you can buy from grocery store already cut or spiralize yourself
·       1 cup raw cashews
·       ½ block organic firm tofu,
·       ¼ cup nutritional yeast
·       1 lemon, juiced
·       1 tsp organic miso paste
·       pinch of fresh nutmeg
·       splash of water
·       frozen green peas, 1 cup (more or less to liking)
·       purple kale
·       exotic mushrooms sautéed in 1 tsp coconut oil, 1 tsp Brag’s Liquid Aminos and 1 tsp fresh minced garlic (shiitake, maitake or oyster)

Place sweet potato spirals in a large skillet, lightly warm up on low heat. Meanwhile, blend cashews, tofu, nutritional yeast, lemon juice, miso paste, nutmeg and splash of water together in high powered blender until smooth and warm. Poor sauce over potatoes in skillet and mix well using tongs – be gentle not to break noodles. Top with fresh or frozen green beans before serving with kale and shrooms.

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