Crunchy light zucchini noodles served in a creamy peanut sauce with fruity-sweet pomegranate jewels. This light summer dish makes even vegetable grouches happy and is best enjoyed outdoors under the blue sky. ☀️
Take your spiralizer to make some nice and long courghetti. Put them in a large bowl and set aside.
Put the rice milk and dates in a tall container and mix well with a hand blender.
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.
Now add Sambal Manis, peanut butter, tamari, apple cider, rice vinegar & cayenne. Stir well and let simmer for 5 minutes over low heat.
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.
Finally, sprinkle the prepared pomegranate seeds over your finished zoodles, so the jewels can sparkle on your peanutty zoodles 😉❤️ Dig in and enjoy!
* You could also use Sriracha.
** You could also use soy sauce, if you can tolerate gluten.
***For a more fruity version, you can sub it for apricot jam. This makes the dish not sugar free, though.
I always choose organic produce whenever possible. It's not only much better for my health (and yours, too), but also for our environment. 🌍💫💚