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Recipe submitted by aigroc, 02/26/09

Raw Tahini Pad Thai

Ingredients (use vegan versions):

    1 small or medium zucchini
    1 large carrot
    3 teaspoon raw Tahini or almond butter
    1 teaspoon vinegar (any kind but balsamic)
    1 thumb sized piece of ginger
    1 clove of garlic
    3/4 teaspoon cayenne (or chili powder), or to taste
    1 teaspoon soy sauce or nama shoyu
    1 teaspoon dark miso
    1-3 teaspoons water (depends on preference for thickness)
    Couple pinches of cilantro
    Mung bean or other sprouts
    sprinkle of salt
    Hand full of broccoli, chopped small

Directions:

1) Using a vegetable peeler (or spiralizer if you desire),  peel the zucchini over and over until it's almost all peeled into strips, as much as you can! Chop up any leftover zucchini that you cannot peel into strips. Sprinkle salt over this and set aside. The salt softens the zucchini. Repeat with the carrot but do not add salt.

2) In a food processor (you can use just a knife also!) chop up the garlic and ginger. Then add the rest of the ingredients for the sauce (stopping where the ingredients say 'water'), and blend together. You may have to scrape down the sides of your container to assist with blending. Add water, as desired, until you reach a consistency that you desire.

3) Squeeze the zuccini in your hands over a sink to drain the water. Place in bowl with your carrots, add broccoli and toss.

4) Pour sauce over these veggies. Top with sprouts and cilantro!

Enjoy!!!

I L-O-V-E pad thai and peanut noodles and etc. I just kind of put the same things I would in a pad thai sauce, but without cooking. It came out great!!! It's definitely my new favorite raw meal!

Source of recipe: I made this up.

Makes: 1-2 servings, Preparation time: 10 minutes