- Ingredients:

1 package kelp noodles soaked in water with lemon juice for 20 minutes

Sauce:

2 cups chopped tomatoes

1 clove garlic minced

bunch of basil (a lot)

3 TBSPS extra virgin olive oil

1 TBSP lemon/lime juice (or white vinegar if you don’t have either)

1 TBSP dates (or other sweetener)

1 tsp oregano

1 tsp rosemary

salt and pepper to taste

3 TBSPS sun dried tomatoes

Veggies for the sauce:

1/2 cup broccoli chopped

1/2 cup bell pepper chopped

1 carrot grated

1 zucchini chopped

1 TBSP onion minced

1 cup spinach chopped

juice of 1/2 lemon or lime

1/4 tsp salt

1 tsp olive oil

Nutty Topping:

1/2 cup walnuts

1/2 cup nutritional yeast

1 tsp salt

- Directions:

1. Place all veggies for the sauce in a big bowl and add the salt, olive oil and lemon or lime juice and massage with your hands for one minute. (In this part you can use any veggies that you like) Set aside.

2. In blender or food processor process all sauce ingredients except for the sun-dried tomatoes. Blend until smooth. Then add the sun-dried tomatoes and blend until it’s smooth but with some little chunks, set aside.

3. In food processor process all the nutty topping ingredients and put in an air tight container. (you will have leftovers that you can use in many dishes, it’s delicious!)

4. Mix veggies and sauce, strain kelp noodles, serve noodles and top them with the sauce/veggie mix and then put some nutty topping on top. You are ready to go!

Kelp noodles with marinara and veggies