Looking to bust out of your weeknight kale salad and miso soup routine, but still want an easy, healthy dinner? These yummy zucchini noodles—which were winners in our Reader Recipe Showdown—from raw-recipe guru Kristen Suzanne come together in a flash, and are sensationally savory. In less time than it takes to boil water for pasta, these noodles are ready to stand in for your trusty dinner salad.
Serves 4
What You Need:
3 tablespoons hemp oil
2 tablespoons red wine
2 teaspoons tamari
2 tablespoons miso
2 tablespoons raw agave nectar
1 tablespoon fresh ginger, grated
1/4 cup hemp seeds, divided
5 zucchini
2 red bell peppers, seeded and minced
What You Do:
1. In a small bowl, whisk together hemp oil,
wine, tamari, miso, agave nectar, and ginger
until well-blended. Stir in 2 tablespoons hemp
seeds.
2. Using a Japanese spiralizer or vegetable
peeler, make fettuccini-style noodles out of
the zucchini. In a large bowl, add noodles and
red pepper, pour on dressing, and toss gently.
Sprinkle on remaining 2 tablespoons hemp
seeds and serve.
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