Rutabaga Noodles With Tahini Sauce and Cashew Crumble

Rutabaga while raw it tastes somewhere between a turnip and cabbage, when cooked its essence is revealed. Everything that’s been hidden beneath the waxy surface comes to life when this noble root has just a few minutes in the heat.

Rutabaga Noodles With Tahini Sauce and Cashew Crumble [Vegan]

Ingredients

• 1 large rutabaga, peeled and spiralized
•  1/2 cup runny tahini 
•  1/2 cup roasted unsalted cashews 
•   2 teaspoon olive oil, divided 
•    1/4 teaspoon sesame oil 
•    2 teaspoon coconut aminos 
•    1/2 cup water 
•    2 teaspoons lemon juice 
•     1/2 teaspoon salt 
•      a handful of very thinly sliced carrots     handful of very thinly sliced cucumber 
•    1 tablespoon finely chopped cilantro (optional) 
•    1 green onion, green parts only (optional)
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Preparation 

• Combine tahini, water, lemon juice, coconut aminos, salt and sesame oil in large bowl and set aside. 
• In blender finely grind cashews until they’re fine. In small bowl, combine them with 1 tsp olive oil and a pinch of salt and mix well with your fingers by pinching the mixture until it becomes crumbly - set aside. 
• Preheat pan on medium heat. Add 1 tsp olive oil and rutabaga noodles and toss frequently for 5 minutes until they begin to soften but are not mushy. 
• Remove from heat and add to bowl with tahini sauce. Toss to combine. 
• Place noodles on plates and add carrot and cucumber slices along with as much cashew crumble as you wish. Top with cilantro and green onion and serve.

https://www.onegreenplanet.org/vegan-recipe/rutabaga-noodles-with-tahini-sauce-and-cashew-crumble-vegan/