What better way to beat the winter blues than with a fun and delicious tropical recipe. This week’s recipe from Living On The Veg is sure to take you to the sunny shores of Maui. So sit back, enjoy the island breeze and forget all about that snow and cold.
I rarely frequent the produce aisle of the organic grocery store for my fruit and vegetable purchases. I prefer to pick up most of my plant food supply at Farmer’s Markets to maintain fresh, local, and in season foods. But when I went into my favorite local market, Cream of the Crop in Oceanside I was super excited to see one of my favorite fruits in season, pineapple! Not just any pineapple, because those will just not do, the Maui Gold Pineapples. They are always so sweet and delicious. They also have the rich deep flavor of actual pineapple, which is not the norm to me when purchasing a pineapple. Even an organic Dole pineapple can not come close to this. I wanted something savory and sweet, so I paired this pineapple with basil and my favorite kelp noodles for a dish that inspires the Aloha spirit. Enjoy!
Chef Fuji from Living On The Veg
- 3 cups diced pineapple
- 1/4 cup coconut aminos
- 1 tbsp coconut nectar
- 1 tbsp no salt added almond butter
- 1 tbsp cayenne or other chile (if desired)
- 2 packages of kelp noodles, rinsed and drained
- 1/2 cup basil, chiffonade (thinly sliced)
- 1 cup broccoli florets
- 1 cup sweet peppers, julienned
- Cut noodles to desired length and place in a large bowl with basil, broccoli, and peppers, reserving 2 tbsp of basil for garnish.
- Add the first 5 ingredients to blender and process until the sauce is smooth.
- Pour the sauce over the noodles and veggies, stir and let marinate until noodles soften or place in dehydrator at 115 to warm about 20 minutes.
Makes 4-6 servings.
Leftover noodle salad can be stored in an airtight container in the fridge for up to 3 days.