Vegan Creamy Ginger Coconut Kale Zucchini Spaghetti

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I got up early today to try this “zoodle” recipe that Angela emailed me last night.  I packed it for Peter and Angela for lunch and I had a bowl of it before I went to the airport.  It was so delicious and so satisfying that I couldn’t believe it was also extremely healthy!  

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Ingredients:

1/2 tablespoon extra virgin olive oil 

3 garlic cloves, minced

2 1/2 tablespoons fresh ginger, peeled and minced

1 15 ounce can lite coconut milk

2 teaspoons lemon juice

red pepper flakes, to taste

kosher salt and freshly ground pepper, to taste

3 cups chopped kale

1/4 cup packed fresh basil

¼ cup raw cashews

6 medium zucchinis, Blade C, noodles trimmed

3/4 cup defrosted green peas (I used fresh peas from Trader Joe’s which take slightly longer to cook.)

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Preparation:

In a large pot over medium heat, add in the olive oil. Once heated, add the garlic and ginger and cook for 1-2 minutes or until fragrant.

Add in the coconut milk, lemon juice, red pepper flakes and season with salt and pepper. Stir to combine and then add in the kale. Cover and cook until the greens have wilted, about 5 minutes.

Transfer the kale mixture to a high-speed blender and add in the basil and cashews. Blend until smooth and creamy and set aside.

Wipe down the pot and place back over medium heat. Add in the zucchini noodles and peas and toss for 3-4 minutes or until cooked to al dente or your preference. Once cooked, divide into bowls and top with green sauce. Serve immediately.

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The original recipe came from:

inspiralized.com

6 thoughts on “Vegan Creamy Ginger Coconut Kale Zucchini Spaghetti

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