Tag: noodles

Tofu Satay with Vegetables, Noodles and Peanut Sauce

~ Karine K ~ Leave a comment
Tofu Satay with Vegetables, Noodles and Peanut Sauce
Tofu Satay with Vegetables, Noodles and Peanut Sauce

Satay is an Indonesian dish, usually made with meat, skewered onto bamboo sticks and grilled. In this Tofu Satay with Vegetables, Noodles and Peanut Sauce, lemongrass gives a nice splash of citrusy aroma that will be perfectly balanced by the creaminess of the sauce. We also broil the tofu, at the end of cooking, to ensure a nice char on the cubes for maximum texture and flavor. Feel free to put your tofu on skewers for an authentic presentation.

If you make this recipe, Iโ€™d love to see it. Please tag @LivityGardens on social and use the hashtag #LivityGardens.

For another great tofu recipe, check out The Best Baked BBQ Tofu Youโ€™ll Ever Have.

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Tofu Satay with Vegetables, Noodles and Peanut Sauce

Tofu Satay with Vegetables, Noodles and Peanut Sauce
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  • Author: livitygardens
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Method: Oven

Ingredients

Scale

For the Marinade:

  • 2 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 lemongrass stalk, first 6 inches only, trimmed
  • 1 shallot, peeled and chopped
  • 2 garlic cloves
  • 1” fresh ginger, peeled
  • 1/4 cup coconut milk
  • 2 dates
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons lime juice
  • 1/2 teaspoon turmeric
  • 1 bloc of firm tofu, pressed and cubed

For the Peanut Butter Sauce:

  • 4 tablespoons peanut butter
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons coconut milk
  • 1 tablespoon lime juice
  • 2 teaspoons chili-garlic paste
  • 1 teaspoon ginger, minced
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced

For the Assembly:

  • 1 bunch broccolette
  • 1 red bell pepper, sliced
  • 1–2 tablespoon(s) olive oil
  • 1 package of noodles, cooked according to package directions
  • Garnishes: Fresh lime quarters, roasted peanuts, sliced green onions

Instructions

In the bowl of a food processor, place the coriander and cumin, the lemongrass, shallot, garlic, ginger, coconut milk, dates, soy sauce or tamari, lime juice and turmeric. Process until a homogenous consistency is achieved. Pour the marinade in a shallow bowl and add the tofu cubes. Mix until well-coated and let stand for 30 minutes.

Meanwhile, preheat the oven to 350หš. Make the peanut sauce by whisking all the sauce ingredients in a medium bowl, until smooth and well-combined. Keep aside.

After 30 minutes, place the tofu cubes on a parchment-lined baking sheet, keeping the marinade for later. Place in the oven and bake for 15 minutes. On a second parchment-lined baking sheet, place the broccolette and the red pepper and rub with olive oil, sea salt and pepper. After baking for 15 minutes, turn the tofu cubes over and brush them with the rest of the marinade. Place back in the oven, along with the vegetable baking sheet, and bake for 10 minutes. Take the vegetables out of the oven and place the tofu on the top rack to broil. Broil, while checking to make sure it doesn’t burn, for 3-5 minutes, until the sides are gently charred. Serve the tofu on a bed of cooked noodles along with the vegetables and top with the peanut sauce. Garnish with roasted peanuts, some fresh lime juice, and green onions. Bon appรฉtit!

 

Keywords: tofu, satay, peanut, bowl

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Bol de tofu satay avec sauce au beurre d’arachides

Tofu Satay with Vegetables, Noodles and Peanut Sauce
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  • Author: livitygardens
  • Prep Time: 15 minutes + marinating
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Method: Four

Ingredients

Scale

Pour la marinade:

  • 2 1/2 c. ร  thรฉ de coriandre moulue
  • 1 c. ร  thรฉ de cumin moulu
  • 1 bรขton de citronnelle, les 15 premiers centimรจtres seulement, รฉcossรฉ
  • 1 รฉchalote franรงaise, pelรฉe et en quartiers
  • 2 gousses d’ail
  • 1 morceau de gingembre de 2 cm, pelรฉ
  • 1/4 tasse de lait de coconut
  • 2 dates, sans le noyau
  • 2 c. ร  soupe de sauce soya ou tamari
  • 2 c. ร  soupe de jus de lime
  • 1/2 c. ร  thรฉ de curcuma
  • 1 bloc de tofu ferme, pressรฉ et coupรฉ en cubes

Pour la sauce au beurre d’arachides:

  • 4 c. ร  soupe de beurre d’arachides crรฉmeux
  • 2 c. ร  soupe de sauce soya ou tamari
  • 2 c. ร  soupe de lait de coconut
  • 1 c. ร  soupe de jus de lime
  • 2 c. ร  thรฉ de pรขte chili-ail
  • 1 c. ร  thรฉ de gingembre frais
  • 1 c. ร  thรฉ de sirop d’รฉrable
  • 1 gousse d’ail, รฉmincรฉe

Pour l’assemblage:

  • 1 botte de broccolette
  • 1 poivron rouge, tranchรฉ
  • 1 ร  2 c. ร  soupe d’huile d’olive
  • 1 paquet de nouilles au choix, cuites selon les directives sur l’emballage
  • Garnitures: quartiers de lime, arachides grillรฉes, oignons verts tranchรฉs

Instructions

Dans le bol d’un robot culinaire, placer la coriandre et le cumin, ajouter la citronnelle, l’รฉchalote franรงaise, l’ail, le gingembre, le lait de coconut, les dates, la sauce soya ou tamari, le jus de lime et le curcuma. Pulser jusqu’ร  l’obtention d’une texture homogรจne. Transfรฉrer la marinade dans un bol et ajouter les cubes de tofu. Bien mรฉlanger. Laisser reposer pendant 30 minutes.

Prรฉchauffer le four ร  350หš. Pour faire la sauce au beurre d’arachides, dans un bol moyen, fouetter le beurre d’arachides, la sauce soya ou tamari, le lait de coconut, le jus de lime, la pรขte chili-ail, le sirop d’รฉrable, le gingembre, et l’ail. Rรฉserver. Dรฉposer les cubes de tofu sur une plaque de cuisson prรฉalablement recouverte de papier parchemin. Mettre au four et cuire pendant 15 minutes. Sur une autre plaque de cuisson, dรฉposer la broccolette et les tranches de poivron rouge. Assaisonner d’huile d’olive, de sel de mer et de poivre.

Aprรจs 15 minutes, retirer le tofu du four et badigeonner du reste de la marinade. Mettre de nouveau au four, ainsi que la plaque de lรฉgumes, et cuire pendant 10 minutes de plus. Retirer les lรฉgumes du four, rรฉserver, et placer le four ร  broil. Griller le tofu, sur la plaque supรฉrieure du four, pendant 3 ร  5 minutes, en jetant un oeil pour s’assurer que le tofu ne brรปle. Servir le tofu sur un lit de nouilles avec les lรฉgumes et napper de la sauce au beurre d’arachides. Garnir d’arachides grillรฉes, de quartiers de lime et d’oignons verts. Bon appรฉtit!

Keywords: tofu, satay, arachides, bol

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Lasagna alla Karina

~ Karine K ~ 4 Comments
Lasagna alla Karina
Lasagna alla Karina

The Lasagna alla Karina is easy andโ€ฆ full of surprises! You could easily fool a meat eater into thinking it’s a plain old meat lasagna. I’ve started playing with TVP (textured vegetable protein) recently, and oh the possibilities! My mind is bubbling! But first, lasagna! The trick to cut your time is to make your ricotta the day before or the morning of. Each step is easy and quick, though. I wrote the recipe according to each one, with the assembly as the last step.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

For other great pasta recipes, check out the following recipes: Shiitake and Leek Spaghetti, Brussels Sprouts, Leek, and Spigarello Pasta in Creamy Wine Sauce and Banza Ziti Bolognese with Italian Sausage.

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Lasagna alla Karina

Lasagna alla Karina
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  • Author: livitygardens

Ingredients

Scale

For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sautรฉ until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375หš. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appรฉtit!

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Lasagna alla Karina

Lasagna alla Karina
Print Recipe
  • Author: Karine K

Ingredients

Scale

For the tofu ricotta (inspired by the Whole Foods recipe):

  • 1/2 package extra-firm tofu, drained
  • 2 teaspoons tahini
  • 2 cloves garlic, chopped
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped basil
  • Pinch black pepper

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 celery rib, diced
  • 3 cloves garlic, minced
  • 1/4 cup dry white wine (optional)
  • 1 1/2 cup vegetable broth
  • 1 1/2 cup TVP (I like Bob’s Red Mill)
  • 2 24-oz jars of your favorite marinara sauce
  • 2 tablespoons basil, chopped

For the assembly:

  • 1 lb. lasagna sheets, cooked according to package directions
  • 1 teaspoon olive oil
  • 1 round Miyokos Mozzarella (or your favorite mozz)
  • Fresh basil
  • Nutritional yeast

Instructions

For the tofu ricotta:

Put all the ingredients in the bowl of a food processor and process until smooth. Set aside.

For the sauce:

In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sautรฉ until the onion is translucent, about 8-10 minutes. Deglaze the skillet with the white wine (or vegetable broth) and let it evaporate. Add the vegetable broth, bring to a boil, and add the textured vegetable protein. Reduce the heat and continue cooking until the broth is absorbed. Add the marinara sauce, heat through. Add fresh basil and done.

For the assembly:

Preheat oven to 375หš. Pour the olive oil at the bottom of a 9″ x 13″ baking dish. Spread it evenly with your hands on the bottom and the side surfaces of the dish. Pour 1 cup of the sauce at the bottom and cover with 5 cooked lasagna sheets. Top with 1 cup of sauce. Spread about 1/3 cup of the ricotta and top with 5 cooked lasagna sheets. Repeat until you are done with the lasagna sheets, and finish with some sauce. Add the mozzarella. Cover with foil and bake for 20 minutes. Remove the foil and broil for an extra 5 minutes, until the cheese is browning and bubbling. Garnish with some nutritional yeast and fresh basil. Bon appรฉtit!

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Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

~ Karine K ~ 3 Comments
Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

The broth in this Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles is straight-forward and delicious. It is warming, with a nice balance of ginger and garlic. To this broth, you may add whatever vegetables you have on hand. Here, I had carrots, snap peas, Brussels Sprouts, green beans, shiitake mushrooms, and spinach. By adding some pan-seared tofu and some brown rice noodles, you obtain a complete and nutritious meal.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you’re a fan of Asian-inspired soups, check out this Epic Coconut Curry Soup and this Coconut Green Spring Soup.

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Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
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  • Author: Karine K

Ingredients

Scale

For the broth:

  • 2 tablespoons coconut oil
  • 1” piece ginger, minced
  • 2 cloves garlic, minced
  • 3 cups mixed seasonal vegetables, cut so that they all cook at the same time
  • 4 cups vegetable broth
  • 2 large handful spinach
  • 1/3 cup fresh cilantro leaves
  • Sea salt and pepper

For the tofu:

  • 1 block extra firm tofu, squeezed off excess water and cut into 1” cubes
  • 2 tablespoons tamari
  • 1/4 cup coconut oil
  • 2 shallots, sliced thin
  • 2” piece ginger, smashed
  • 2 cloves garlic, peeled and smashed
  • Sea salt and pepper, to taste

To serve:

  • A package of brown rice noodles, cooked according to package directions
  • 1/3 cup roasted cashews
  • 1/2 cup fresh cilantro leaves
  • 2 green onions, sliced thin
  • Lime quarters

Instructions

In a soup pot, heat the coconut oil over medium-high heat. Add the ginger and garlic, and sautรฉ for 1 minute. Add the vegetables, season to taste with sea salt and pepper, and sautรฉ, while stirring, about 2 minutes. Add the vegetable broth. Bring to a boil, lower the heat, and simmer until the vegetables are slightly tender, but still al dente. Add the spinach, stir one minute, and take off the heat. Add the cilantro and set aside.

In a shallow bowl, pour the tamari on top of the tofu cubes, and distribute evenly. In a large cast iron skillet, heat the coconut oil over medium heat. Add the shallots, ginger, and garlic, and sautรฉ one minute. Add the tofu cubes, season to taste with sea salt and pepper, and let them sear on one side for 3-4 minutes, undisturbed. Turn them only when they come off the skillet easily. Cook on the other side for another 3 minutes and remove from the heat.

In four shallow bowls, place some cooked noodles. Top with some warm broth, some tofu cubes, cashews, cilantro, green onions, and serve with lime quarters. Bon appรฉtit!

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Soupe ร  l’asiatique avec tofu poรชlรฉ et nouilles de riz brun

Asian-Inspired Soup with Pan-Seared Tofu and Brown Rice Noodles
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  • Author: Karine K

Ingredients

Scale

Pour le bouillon:

  • 2 c. ร  soupe d’huile de coconut
  • 1 bout de gingembre frais de 1 pouce, รฉmincรฉ
  • 2 gousses d’ail, รฉmincรฉes
  • 3 tasses de lรฉgumes frais de saison, coupรฉs afin qu’ils cuisent tous en mรชme temps
  • 4 tasses de bouillon de lรฉgumes
  • 2 gรฉnรฉreuses poignรฉes d’รฉpinards frais
  • 1/3 tasse de coriandre fraรฎche
  • Sel de mer et poivre, au goรปt

Pour le tofu:

  • 1 bloc de tofu extra-ferme, pressรฉ et coupรฉ en cubes de 1 pouce
  • 2 c. ร  soupe de sauce tamari ou soya
  • 1/4 tasse d’huile de coconut
  • 2 รฉchalotes franรงaises, en tranches minces
  • Un bout de gingembre frais de 2 pouces, รฉcrasรฉ
  • 2 gousses d’ail, pelรฉes et รฉcrasรฉes
  • Sel de mer et poivre, au goรปt

Pour servir:

  • Une boรฎte de nouilles de riz brun, cuites selon les directives sur l’emballageย 
  • 1/3 tasse de noix de cajou rรดties
  • 1/2 tasse de coriandre fraรฎche
  • 2 oignons verts, tranchรฉs mince
  • Quartiers de lime

Instructions

Dans une marmite, chauffer l’huile de coconut ร  feu moyen-vif. Ajouter le gingembre et l’ail et faire revenir pendant une minute. Ajouter les lรฉgumes, assaisonner de sel de mer et de poivre et continuer de cuire pendant deux minutes. Ajouter le bouillon de lรฉgumes, porter ร  รฉbullition, rรฉduire le feu et laisser mijoter jusqu’ร  ce que les lรฉgumes soient cuits, mais encore croustillants. Ajouter les รฉpinards et retirer du feu. Ajouter la coriandre et rรฉserver.

Dans un bol peu profond, placer les cubes de tofu. Verser la sauce tamari sur les cubes et bien distribuer. Dans une grande poรชle de fonte, chauffer l’huile de coconut ร  feu moyen. Ajouter les รฉchalotes, le gingembre et l’ail et faire revenir pendant une minute. Ajouter les cubes de tofu, assaisonner au goรปt de sel de mer et de poivre. Laisser saisir pendant 3 ร  4 minutes, sans les bouger. Tourner les cubes de tofu et laisser saisir de l’autre cรดtรฉ pendant 3 ร  4 minutes. Retirer du feu.

Dans quatre bol peu profond, dรฉposer des nouilles de riz. Recouvrir du bouillon et des lรฉgumes, de cube de tofu, de noix de cajou, de coriandre, d’oignons verts, et servir avec des quartiers de lime. Bon appรฉtit!

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Coconut Green Spring Soup

~ Karine K ~ 3 Comments
Coconut Green Spring Soup
Coconut Green Spring Soup

It is now Spring in Arizona. The fruit trees are starting to bud, the seeds are sprouting. And this weather inspired this refreshing Coconut Green Spring Soup. The flavors in the soup, based on coconut milk, ginger, garlic, and lemongrass, are perfectly balanced. You could use other vegetables that cook somewhat quickly, as this soup is ready in a heartbeat! Longest thing is mincing and chopping. I served my soup over some ramen noodles, but any type of Asian noodles would work here. Ramen, soba, pad thai noodles, all good choices! I hope you enjoy this soup as much as my family did!

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

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Coconut Green Spring Soup

Coconut Green Spring Soup
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 2 teaspoons coconut oil
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon lemongrass, soft part only, minced
  • 1/2 bunch asparagus, cut into 1” lengths
  • 2 small zucchini, cut in half lengthwise and then sliced thin into half moons
  • 3 heads baby bok choi, stems and leaves separated, stems diced and leaves torn if too big
  • 5 cups vegetable broth or mushroom stock
  • 1 can full fat coconut milk
  • 2 teaspoons green curry paste
  • 4 cups shiitake mushroom caps, sliced about 1/4” thick
  • 2 limes, cut into quarters
  • 1 jalapeรฑo chile, sliced into thin strips
  • 1 10 oz package Asian noodles (soba, ramen, pad thai), cooked according to package directions
  • Sea salt and pepper, to taste
  • To garnish: fresh cilantro, fresh basil, mung bean sprouts, and toasted peanuts

Instructions

In a soup pot, heat the coconut oil over medium-high heat. Add the garlic, ginger, and lemongrass, and sautรฉ for 2 minutes, while stirring. Add the asparagus, zucchini and bok choi stems, and cook, stirring, 3 more minutes.

Add broth, coconut milk, green curry paste, and salt and pepper to taste. Bring to a boil and add mushrooms. Reduce the heat to a simmer and cook for 4-5 minutes until the mushrooms are cooked. Add the bok choi leaves and turn off the heat. Sprinkle with the juice of half a lime and add the chile. Taste and adjust seasonings.ย 

To serve, put some noodles in shallow bowls. Top with some soup and garnish with cilantro, basil, bean sprouts, toasted peanuts, and lime quarters. Bon appรฉtit!

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Soupe printaniรจre au lait de coco

Coconut Green Spring Soup
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  • Author: Karine K
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 2 c. ร  thรฉ d’huile de coconutย 
  • 1 grosse gousse d’ail, รฉmincรฉe
  • 1 bout de gingembre frais de 1 pouce, รฉmincรฉ
  • 1 c. ร  soupe de citronnelle, la partie tendre seulement, รฉmincรฉe
  • 1/2 botte d’asperges, coupรฉes en tronรงons de 1 pouce
  • 2 petits zucchinis, coupรฉs en deux sur la longueur, et ensuite tranchรฉs mince en demi-lune
  • 3 tรชtes de jeune bok choi (pak-choรฏ), les queues coupรฉes en dรฉs et les feuilles hachรฉes
  • 5 tasses de bouillon de lรฉgumes ou de champignons
  • 1 boรฎte de lait de coconut rรฉgulier
  • 2 c. ร  thรฉ de pรขte de cari verte
  • 4 tasses de champignons shiitake, sans les queues et coupรฉs en tranches de 1/4 pouce
  • 2 limes, coupรฉes en quartiers
  • 1 piment jalapeรฑo, en fines laniรจres
  • 1 paquet (10 oz) de nouilles de style asiatique (soba, ramen, pad thaรฏ), cuites selon les directives sur l’emballage
  • Sel de mer, au goรปt salt and pepper, to taste
  • Garnitures: coriandre fraรฎche, basilic Thaรฏ, jeunes pousses, cacahuรจtes grillรฉes

Instructions

Dans un chaudron ร  soupe, chauffer l’huile de coconut ร  feu moyen-รฉlevรฉ. Ajouter l’ail, le gingembre et la citronnelle. Faire revenir 2 minutes, en brassant. Ajouter les asperges, le zucchini et les queues de bok choi, et cuire, en brassant, 3 minutes de plus.

Ajouter le bouillon, le lait de coconut, la pรขte de cari verte, et le sel de mer, au goรปt. Porter ร  รฉbullition et ajouter les champignons. Rรฉduire le feu et laisser mijoter pendant 4 ร  5 minutes, jusqu’ร  ce que les champignons soient cuits. Ajouter les feuilles de bok choi et retirer du feu. Ajouter le jus de lime et le piment jalapeรฑo. Goรปter et ajuster les assaisonnements.

Pour servir, placer les nouilles cuites dans des assiettes creuses. Ajouter la soupe. Garnir de coriandre fraรฎche, de basilic Thaรฏ, de jeunes pousses, des cacahuรจtes grillรฉes, et de quartiers de lime. Bon appรฉtit!

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Zucchini Noodles with Avocado and Mint Sauce

~ Karine K ~ 1 Comment
Zucchini Noodles with Avocado and Mint Sauce
Zucchini Noodles with Avocado and Mint Sauce

The toasted pistachios in this Zucchini Noodles with Avocado and Mint Sauce add a nice crunchiness to the zucchini, and the avocado makes it so creamy, itโ€™s almost a dream. Just make sure to prepare the avocado sauce close to serving time, to avoid it turning brown. You can, however, prepare your zucchinis ahead of time, and keep them refrigerated.

If you make this recipe, I’d love to see it! Please tag @LivityGardens on social.

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Zucchini Noodles with Avocado and Mint Sauce

Zucchini Noodles with Avocado and Mint Sauce
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  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2–4 servings 1x

Ingredients

Scale
  • 3 large zucchinis, in noodles or in thin juliennes
  • 2 large avocados, peeled and pitted
  • 2 tablespoons shallots, minced
  • 2 tablespoons fresh mint, minced
  • Juice of 1/2 to 1 lemon (to taste)
  • 1 cup green peas, fresh or frozen
  • 1/3 cup pistachios, toasted
  • Salt and pepper, to taste
  • Fresh mint, to serve

Instructions

In a medium mixing bowl, mash the avocados with a fork. Add the shallots, mint, lemon juice, and salt and pepper to taste. Mix with the spiralized or julienned zucchinis. Add the peas and stir delicately. Serve into shallow bowls and garnish with pistachios and fresh mint. Bon appรฉtit!

Keywords: zucchini, avocado, mint

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Nouilles de zucchini avec sauce avocat et menthe

Zucchini Noodles with Avocado and Mint Sauce
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  • Author: Karine K
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2 ร  4 portions 1x

Ingredients

Scale
  • 3 gros zucchinis, en nouilles ou en minces juliennes
  • 2 gros avocats, pelรฉes, sans le noyau
  • 2 c. ร  soupe d’รฉchalotes franรงaises, รฉmincรฉes
  • 2 c. ร  soupe de menthe fraรฎche, รฉmincรฉe
  • Jus de 1/2 ร  1 citron (au goรปt)
  • 1 tasse de pois verts, frais ou surgelรฉs
  • 1/3 tasse de pistaches, rรดtis
  • Sel de mer et poivre, au goรปt
  • Garniture: menthe fraรฎche

Instructions

ร‰craser les avocats avec une fourchette dans un bol moyen. Ajouter l’รฉchalote, la menthe, le jus de citron, et le sel de mer et le poivre. Ajouter les nouilles de zucchini et les pois verts, et mรฉlanger dรฉlicatement. Servir garni de pistaches rรดtis et de menthe fraรฎche. Bon appรฉtit!

Keywords: zucchini, avocat, menthe

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