say it with me, “MMMMMMMMMMMMMM”
Tangy Lime Juice + Zingy Ginger + Savory Comfort of Coconut Oil + Heat from Cayenne Pepper
Slurpable Zucchini Noodles + Smokey Nutty Umami Bacon
THIS. IS. MY. SUMMER. GO. TO. LUNCH!
Totally necessary, but I gotta toot my own horn here — I was surprised at how authentically Thai this tasted! And the sauce is so so simple too!
I’ve had amazing success with tempeh bacon as well as raw, dehydrated coconut and eggplant bacon but the tempeh seemed to photograph the best!
- 1 medium – large sized zucchini/carrot/daikon/etc (don’t sell yourself short here!)
Shave with a vegetable peeler or use a spiralizer
- chopped carrots/sliced tomatoes/slices of red onion or shallot
Add to ‘noodles’
- Juice of half a lime
- 1t of fresh grated ginger (please do NOT use the powder for this recipe!)
- 1/2-1t melted coconut oil
- a few shakes of Spike or salt and pepper
- a light drizzle of agave/maple syrup/sweetener
Toss all to combine and let it sit so that the noodles soften up a bit!
While you’re waiting, you can get cracking on the…
- 2t coconut oil for frying in a pan on medium high
- a packet of tempeh cut into strips (I used a wild rice version)
- 1-2T soy sauce/tamari/nama shoyu
- 1/4t liquid smoke
- a dash of cayenne pepper
- a healthy drizzle of agave/maple syrup/sweetener
1. (Cooked Version) – Preheat pan, brown tempeh on both sides, pour sauce over, let the strips caramelize, flip, and serve!
2. (Raw Version) – Cut coconut meat or eggplant into strips, marinade in same mixture ^ for at least 10 minutes for the eggplant (salt the eggplant beforehand to draw excess liquid out) and preferably overnight for the coconut. Dehydrate on 105 degrees for 3 hours for the eggplant and up to 6 hours for the coconut!