Spiralized zucchini noodles carry a peanut sauce blended smooth with coconut milk, lime, garlic, and cayenne, served alongside sriracha-glazed steamed string beans and lemongrass-marinated tofu.
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
Cut zucchinis in half crosswise, and position on spiralizer. Turn to create zucchini noodles, trimming them with scissors if they are too long. Toss with cilantro before serving.
Add peanuts, water, garlic, sesame oil, maple syrup, lime juice, cayenne, coconut milk and salt to Vitamix, or high-speed blender, and puree until smooth.
Bring medium pot with steamer basket, filled with 2 inches of water to . string beans 3 minutes , or until bright green and slightly tender. Cut in half on diagonal.
Heat coconut oil over medium heat in large sauté pan. Cook beans with salt for 2 minutes , stirring often. Add sriracha, syrup, and sesame seeds and cook for additional 30 seconds .
Preheat oven to 375°F. Arrange tofu in single layer in dish.
In medium bowl whisk together sesame oil, vinegar, apple juice, tamari, garlic and ginger. Pour over tofu, add lemongrass, and for 15 to 30 minutes . uncovered for 30 to 40 minutes , or until tofu is golden and has absorbed most of liquid. Discard lemongrass.
Combine turmeric and sesame in small saucepan. Warm for 30 seconds , remove from heat, strain out turmeric before using.
Arrange noodles in bowl. Top with string beans, tofu, turmeric oil, microgreens, cabbage, and peanut sauce.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
