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Sunflower heirloom carrot pasta 20 minutes

Using veggies as noodles in a dish is something I really enjoy doing; it tastes fresh and is ready in a second! Thank you julienne peeler your precense in my kitchen has made the process of cutting vegetables in thin strips enjoyable. Spending the greater part of an evening cutting daikon or cucumbers thinly by hand are now thankfully nothing but a distant memory. Brought home a bag full of beautiful heirloom carrots from Jean-Talon market last weekend. I've been using them in meals all week - Carrot ginger soup sour pickled carrots baked in a lentil loaf etc. Heirloom carrots come in a wide variety of colours; the yellow ones I thought resembled pasta. Thus came the idea for heirloom carrot pasta!

I used yellow and red carrots for this recipe; love how these veggies are coloured all the way down to the core. Zucchinis make great pasta noodles but the white interior makes for a dull-looking meal. It looks especially beautiful with a sunflower "cheese" sauce. As you know I'm allergic to tree nuts but the white interior makes for a dull-looking meal. It looks especially beautiful with a sunflower "cheese" sauce. As you know I'm allergic to tree nuts so my vegan cheese alternatives are somewhat limited. Luckily I can have seeds which can be used interchangeably with nuts in most pasta sauce recipes. It produces a similar result just as creamy and just as nutritious!

Until recently I didn't know why you had to soak seeds and nuts before eating them. As it turns out they have their own personal defense mechanisms - nutritional inhibitors and toxic substances. Ingesting seeds or nuts without soaking makes it harder to digest you're also missing out on a ton of nutritional benefits. The last time I made this recipe I tried the quick boiling method it is easier to grind down into a sauce but it will still be hard on your digestive system. My stomach groaned for hours after that meal I personally prefer to soak the seeds overnight.

The idea for a sunflower seed sauce came from Vegan Sandra in her post she talks about how sunflower seeds are the new cashews and provides a recipe that I used as a base for my carrot pasta. While I loved her recipe.

Sunflower sauce

sea salt1/2 tspsunflower seeds1/4 cupwater1/2 cupsoy sauce1 tbspsmoked paprika1/2 tspyellow onion1garlic2 cloveswhite miso1 tspnutritional yeast1 tbsp


heirloom carrots4 large

    2 servings

  • Dissolve 1/2 tsp of sea salt in 1/2 cup of water. Add sunflower seeds, cover with a breathable material and leave to soak overnight or for at least 8 hours. Alternatively, you can pour boiling water over the seeds and let them soak for 10 minutes. This method is quicker but it will be less nutritious
  • Sautee 1 chopped yellow onion and 2 garlic cloves in a pan with a tsp of olive oil. Cook until onion is translucent.
  • Rinse the sunflower seeds, and puree in a blender with the cooked garlic and onion, 1 tbsp soy sauce (or tamari), 1/2 tsp of smoked paprika, 1 heaping tsp of white miso, 1 tbsp nutritional yeast and 1/2 cup of water. Blend until smooth.
  • Peel and cut 4 large heirloom carrots into thin strips, using a julienne peeler or spiralizer will make your life a lot easier. The goal is to make pasta-like strips.
  • Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff. Depending on the thickness of your carrots you may need more or less.
  • Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of roasted pumpkin seeds!
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