So creamy, savory and smoky, while still being fresh and light. These Southwest mac noodles, or noodz as I call them are exactly what you need to kick start the warmer weather raw vegan style. A couple of the spices are not strictly raw, like the paprika and nutritional yeast. Feel free to omit them but your recipe wont have the same savory quality, but would still be delectably creamy and satisfying.
The sauce is green because of the addition of spirulina. Spirulina is a type of algae loaded with protein and nutrients. Some say it tastes and is pond scum but I say nay! Though brand matters a lot. Healthforce is the only one that I find tastes really good in my recipes. Listen to your body. Sometimes mine craves microalgae hardcore and I eat it in large sums for days at a time. Then I will get a distaste for it, where the taste will literally change from yum to yuck and I wont eat it for months till I crave it. Spirulina is usually hidden in recipes with a lot of sweet additions like agave and chocolate, but I personally think it lends itself better to savory applications. When mingled with garlic and nutritional yeast I think it brings out the cheesiness factors by 10 fold. You be the judge; yay or nay to algae?
Ah! Spiralizing and Julienne, so many tools! Which should you pick? I personally like Paderno World Cuisines Spiral Slicer for spiralizing, but you can also get great hand held julienne peelers that are much less expensive, and they take up so much less space in your kitchen, if you don’t care if your noodles are twirly. Plus you can take it camping or on the road! Noodz all the time!
Raw Vegan Southwest Mac Noodles
For the Veggies:
2 medium zucchini or yellow summer squash
1 medium cucumber
2 medium golden beets (golden is best for color and not making a mess!)
1/2 a ripe avocado, diced
1/2 yellow bell pepper, thinly shaved
2 slices jalapeno, for garnish if desired
For the Sauce:
10 macadamia nuts
1 cup defrosted frozen corn, or fresh off the cob if available
1/2 cup water
1 TB nutritional yeast
1 clove garlic
1 fresh sage leaf
2 stalks celery, rough chop first
1-2 teas. fresh jalapeno
1 teas. smoked paprika or chipolte powder depending on how spicy you like it! Chipolte is hotter!
Blend first then add, 1 teas. spirulina and blend till just combined. Over blending the spirulina makes it taste odd I think, but maybe you wont notice!
Toss your noodles with your sauce about 10 minutes before you would like to serve or eat it. Allow the noodles to soften for a few minutes in the sauce then garnish with avocado, thinly sliced bell pepper and fresh hot chili peppers like jalapeno or cherry bomb if your up to it!