July 16th, 2010 
Cathrine-Mette (Trine) Mork This is my modification of a cooked recipe from Julie Hasson – truly delicious, and perfect for a potluck, lunch or part of an Asian-style dinner.
Ingredients:
- 3-4 zucchinis
- 1/2 cup smooth raw peanut butter
- 6 tbsp nama shoyu (raw soy sauce)
- 1/4 cup warm water
- 1 1/2 to 2-inch piece fresh ginger, peeled and cut into pieces
- 4 cloves garlic, minced or pressed
- 3 tbsp raw apple cider vinegar
- 2 tbsp sesame oil
- 5 tbsp agave syrup
- 1 tsp chili powder, or to taste
- 2 cups thinly shredded purple cabbage
- 1 cup shredded carrots
- 3/4 cup chopped cilantro
- 4 scallions, thinly sliced
- 4 tbsp raw sesame seeds
Directions:
Spiralize the zucchini into noodles and set aside in a large bowl. In a large blender jar, add the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, agave syrup and chili powder. Blend until smooth and creamy. This might take a few minutes – you may have to scrape down the sticky peanut butter on the side of the jar. Pour peanut sauce over noodles, tossing so that noodles are well coated with sauce. Add shredded cabbage, carrots, cilantro, scallions and sesame seeds, tossing until mixed. Adjust seasonings to taste and serve. You can easily eat this the next day, but the sauce will get sticky, changing the texture of the meal (though thankfully not the taste!).
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Place all ingredients in a blender and run until smooth. This will stay fresh in the fridge for over a week. Great over a sprout-laden salad, as shown here. (baby tomatoes, greens, alfalfa, cucumber)
Bring water to boil in a pot, along with the ginger root, then simmer for about 1o minutes on low heat. Turn heat off and allow broth to cool down a little. In a small bowl, dissolve miso in a 1/4 cup or so of hot broth. Add to the pot, along with garlic and kale. Let sit for 2 or 3 minutes. In the meantime, prepare the serving bowls, placing some of the veggies in each one. Pour miso broth on top and enjoy! Serves 4
Stir together sprouts and nama shoyu, and let marinate while you prepare soup. Soak apricots in bowl of boiling water 5 minutes. Drain. Place apricots, tomatoes, green onion, vinegar, ginger, and 3 cups water in blender or food processor; blend until smooth. Transfer to serving bowl, and stir in cucumber, jalapeño, lime juice, cilantro, agave nectar, cayenne pepper, and sprout mixture. Serves 4. You can heat this soup until it is warm and it will still be considered “live.”
