Diakon Noodles. Red Pepper Cream Sauce.
Wilted Greens. Shiitake.
1 organic Daikon Radish
Peel Daikon. Cut in half vertically.
Using a vegetable peeler, scrape long thin strips.
1 C collard greens or spinach leaves
2 Tbs. coconut aminos
Mix well and dehydrate for 2 hours to wilt.
½ C Shitake mushrooms, sliced
1 Tbs. coconut aminos or tamari
1 Tbs. olive oil
Marinate for one hour.
Red Pepper Cream Sauce
½ C soaked cashews
½ red pepper, chopped
1 tsp. pink peppercorns
2 Tsp. nutritional yeast
2 Tbs. lemon juice
¼ C water, more if needed
Blend all ingredients until smooth.
Combine all ingredients in a bowl. Twist pasta in your hand until it’s swirled together and place in the middle of a serving plate.
Chiffonade fresh parsley for garnish.