Green Dream Dragon Bowl Z: Zucchetti with Broccoli, Arugula and Tahini Cashew Sauce

Zucchetti = Zucchini Spaghetti (aka spiralized zucchini) - it's the bomb for summer, easy, fast, light and dreamy. No need to cook them for this semi-raw recipe, just as bright in flavor as color. Inspired by my dear friend Food Marshall who makes beautiful plant-based foods. Enjoy!

Green Dream Dragon Bowl Z: Zucchetti with Broccoli, Arugula and Tahini Cashew Sauce:
by Sarah Farsh, May 15 2019 • serves 2
  • 3 zucchinis, spiralized  
  • 1 cup organic broccoli florets
  • pink himalayan sea salt
  • 1 head fresh garlic, skinned 
  • 1 tsp coconut oil
  • 1 cup wild arugula
  • 1 cup raw cashew nuts, soaked in water for at least 30min
  • 1 tbsp tahini paste
  • 1/2 cup frozen green sweet peas
  • 1/4 cup nutritional yeast
  • 1 tsp pure maple syrup
  • splash of filtered water
  • 1/2 tsp Miso Master Organic, organic miso paste
  • pinch cayenne pepper
  • pinch celtic sea salt
  • fresh ground black pepper
  • kalamata olives, jarred and pitted (in vinegar)
  • 2 tsp kalamata olive brine (vinegar the olives are packed in)
  • fresh pomegranate seeds
  • fresh basil
  • crushed roasted hazelnuts
Heat up a small pan on low heat and lightly sauté garlic with coconut oil so they soften up and get some golden and amber colors. Add broccoli and a pinch of pink salt, sauté together with garlic on low heat for about 5 minutes. Meanwhile, blend cashews, tahini, nutritional yeast, maple syrup, miso paste, cayenne pepper, kalamata olive brine (or a lemon, or balsamic vinegar) and a splash of water (just enough so blender can blend) blend on high speed until smooth like a thick and creamy dressing. Splash small amounts of water at a time to avoid dressing becoming too watered down. Serve about 3-4 tbsp of dressing per serving bowl, top with raw zucchini spaghetti, handful of arugula, scoop of the broccoli and garlic mix, green peas (I throw them in frozen and they melt naturally by the time you serve) and mix together all ingredients well so everything is coated with dressing. Garnish top with kalamata olives, pomegranate seeds, crushed roasted hazelnuts and fresh basil leaves. Enjoy! 


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