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- 3 Zucchini
- 200 ml Reismilch
- 3 Medjool Datteln
- 1 EL natives Kokosöl
- 1 Zwiebel, gewürfelt
- 2 - 3 cm Ingwer, geschält & fein gewürfelt
- 5 Baby-Karotten, in Scheiben
- 3 Knoblauchzehen, gewürfelt
- 1 TL Sambal Manis*
- 3 - 4 EL Erdnussmus
- 2 EL Tamari**
- 2 EL Apfelmark***
- 2 EL Reisessig
- 1 Prise Cayennepfeffer
- 1/2 Granatapfel, Kerne ausgelöst
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Mach aus den Zucchini mit einem Spiralschneider schön lange Courghetti. Gib sie in eine große Schale und stell sie beiseite.
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Gib die Reismilch und die Datteln in ein hohes Gefäß und mixe sie mit einem Stabmixer gut durch.
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Erhitze das Kokosöl in einer Pfanne bei mittlerer Hitze und gib Zwiebel, Ingwer & Karotten hinein. Schwitze alles ein paar Minuten an, bis die Zwiebeln glasig sind und füge dann noch den Knoblauch hinzu. Unter Rühren noch 1 Minute braten und dann mit der Dattelmilch ablöschen.
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Jetzt kommen Sambal Manis, Erdnussmus, Tamari, Apfelmark, Reisessig & Cayennepfeffer dazu. Alles gut durchrühren und 5 Minuten bei niedriger Hitze köcheln lassen.
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Gib jetzt die Zucchininudeln mit in die Sauce und rühre gut durch, damit sich die Sauce verteilen kann. Nimm die Pfanne dann vom Herd und füll die fertigen Erdnuss-Zoodles in 2 schöne Schälchen.
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Zum Schluss streust du noch die vorbereiteten Granatapfelkerne darüber und schon funkeln rote Juwelen auf deinen Zoodles 😉❤️ Fertig!
Zoodles, courghetti, zucchini pasta . . . the super-healthy vegetable noodles are very popular right now, and not only LowCarb fans are craving them. And I can totally understand that. Since I bought a spiral cutter 2 years ago, vegetable pasta is a regular on our table. Sometimes it’s from sweet potatoes, sometimes it’s from zucchini. I haven’t dared to try it with beetroot yet, though.
My husband was a bit skeptical at the beginning. Noodles made from vegetables and not even properly cooked? Does this work? Yes! It absolutely does. 😊 Now he finds it quite normal, if I spiralize vegetables like crazy again. 💚
We neither eat strictly Low Carb nor gluten free, but a little variety doesn’t hurt, does it? And your stomach will sure be happy to have an alternative to good old wheat pasta sometimes.
Veggie noodles are great, especially in summer. They taste fresh, crisp and are pretty light. For this recipe I combined them with a creamy peanut sauce and pomegranate. So the eyes have something to feast on, too. 👀
Do you like the combination of creamy-spicy & fruity? I actually could have it every day. Especially in summer, for me this is the perfect fit. I promise, you’ll love it, too. So, get your spiralizer out of the cupboard and make yourself delicious peanut zoodles with pomegranate jewels asap. Dig in and enjoy! 😘
- 3 zucchini
- 3/4 cup rice milk
- 3 Medjool dates
- 1 Tbsp native coconut oil
- 1 onion, diced
- 1 thumb of ginger, peeled & finely diced
- 5 baby carrots
- 3 garlic gloves
- 1 tsp Sambal Manis*
- 3 - 4 Tbsp peanut butter , 100% peanuts
- 2 Tbsp tamari**
- 2 Tbsp sugar free apple sauce
- 2 Tbsp rice vinegar
- pinch of cayenne
- 1/2 pomegranate, seeds released
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Take your spiralizer to make some nice and long courghetti. Put them in a large bowl and set aside.
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Put the rice milk and dates in a tall container and mix well with a hand blender.
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Heat the coconut oil in a pan over medium heat and add onion, ginger & carrots. Sauté for a few minutes, until the onions are glassy and then add the garlic. Fry and keep stirring for 1 more minute and then deglaze with the date milk.
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Now add Sambal Manis, peanut butter, tamari, apple cider, rice vinegar & cayenne. Stir well and let simmer for 5 minutes over low heat.
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Add the zucchini noodles to the sauce and stir well so that the zoodles are well covered. Then remove the pan from the heat and fill the finished peanut zoodles into 2 beautiful bowls.
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Finally, sprinkle the prepared pomegranate seeds over your finished zoodles, so the jewels can sparkle on your peanutty zoodles 😉❤️ Dig in and enjoy!
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