Recipe by Leah Vanderveldt
Asian Zucchini Noodles with Black Beans
¼ cup almond butter or tahini
¼ cup water
1 tablespoon tamari (gluten-free soy sauce) or soy sauce
1 teaspoon rice wine vinegar
1 1-inch piece fresh ginger, peeled and roughly chopped
1 clove garlic, chopped
2 medium zucchini, peeled into thin noodles with a julienne peeler or vegetable peeler
1 15-oz. can black beans, drained and rinsed
2 scallions, thinly sliced
2 tablespoons chopped cilantro
1 teaspoon white or black sesame seeds
Make sauce: Combine all ingredients in a food processor and process until well blended.
In a medium bowl, combine zucchini noodles, black beans and scallions. Add a few spoonfuls of sauce and toss to combine. Divide into 2 bowls and top with cilantro and sesame seeds. (Cover any leftover sauce and refrigerate for another use.)
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