I remember when Jessica Seinfeld’s Deceptively Delicious cookbook came out. I was intrigued by the addition of squashes and beans added (deceptively) to make kids (and adults) think they are eating something decadent when they are really eating something healthy. The thing is, I don’t really believe in adding things deceptively to unsuspecting eaters. I like to veganize favorite dessert recipes and then announce it to the people enjoying them and wait for their reaction. For this recipe I did not want to be deceptive, just delicious. I wanted to jazz up a Thai inspired nut butter sauce and to turn it a really pretty green color to serve over whole- wheat spaghetti since I never seem to have Soba noodles on hand. I also wanted this to be a powerhouse of nutrition. I think it measured up. It turned a really pretty green color by the addition of spinach and edamame and it contained whole grains (whole wheat spaghetti), protein (cashew butter and edamame), and a healthy dose of greens compliments of the spinach.
This is perfect lunch food because it can be served cold. It would also make a good dipping sauce for dumplings, served over or beside tofu/tempeh, or even as a delicious vegetable dip. —testkitchenette
big handfuls baby spinach
shelled edamame, cooked according to package directions
big handful of basil
inches fresh ginger, peeled and roughly chopped
garlic cloves, peeled
2 1/2 tablespoons
hot red pepper flakes (more or less to your liking)
package whole wheat spaghetti or soba noodles (omit if using as a dip)
In This Recipe
Blitz everything in the food processor until fairly smooth.
Cook spaghetti or soba noodles according to your liking or package directions and serve sauce over the top. It makes for a delicious lunch or dinner and best of all requires no re-heating.