Serves 6
In this satisfying peanut-free alternative to traditional peanut sauce, the ginger, garlic, and sesame blend to create a robust flavor combination that will have everyone in your family (including kids!) clamoring for more. This recipe is from my friend Allison Rivers Samson, founder of award-winning AllisonsGourmet.com, the premiere vegan bakery, confectionary & chocolaterie. Allison also writes the acclaimed column “Veganize It!” for VegNews Magazine. Allison likes to use brown rice spaghetti in this dish, but it can be made with whatever noodles or pasta you prefer.
Gluten Free
12 ounces whole-grain gluten-free spaghetti or rice noodles
2 tablespoons toasted sesame oil
1 tablespoon sesame seeds
2 large bunches kale or chard, washed well and chopped finely
1 cup water
1/2 cup roasted almond butter
1/4 cup wheat-free tamari
2 tablespoons brown rice vinegar
1 tablespoon mirin
2 teaspoons freshly grated ginger
1 teaspoon minced garlic
Cook the noodles in a pot of boiling salted water according to package directions. Drain well and return to the pot. Add 1 tablespoon of the sesame oil and toss to combine. Set aside.
In a large skillet over medium-high heat, add the remaining 1 tablespoon sesame oil, sesame seeds, and greens. Sauté for 5 minutes, or until the greens are bright in color and wilted.
In a small saucepan, whisk together the remaining ingredients. Cook over low heat, whisking as it bubbles gently. Cook for 5 to 8 minutes. Cook longer for a thicker sauce, or add water for a thinner sauce.
To serve, place a mound of greens on a bed of noodles, and drizzle the sauce over the top.