Kelp Noodles by Scott Winegard



Phoebe Chuason
 
Phoebe Chuason
SERVES 4-6PREP COOK

Credit: Scott Winegard

kelp noodles

½bag

kelp noodles

warm water

1teaspoon

baking soda

1teaspoon

lemon juice

¼cup

tamari

1tablespoon

olive oil

1tablespoon

agave nectar

  1. Thoroughly rinse kelp noodles. Soak with baking soda for 15 mins. Rinse.

  2. Marinate kelp noodles with remaining ingredients for at least one hour or as long as overnight. Using scissors, cut into small pieces before serving.

black pepper cream

1cup

cashews, soaked overnight

¾cup

filtered water

½tablespoon

black pepper corns

¼cup

lemon juice

1tablespoon

nutritional yeast

1teaspoon

sea salt

pinch

sea salt

  1. In a high-speed blender, blend everything until smooth. Taste and adjust flavor, if needed.

peas, beans, and chanterelles

1cup

snap peas, deveined, peas removed, and slice pea shells

½ cup

yellow haricot jaune

½ cup

purple beans

1cup

chanterelle mushrooms

1tablespoon

lemon juice

1tablespoon

olive oil

sea salt

  1. In a bowl, add everything and the peas to toss with lemon juice, olive oil and sea salt.

crispy olives

1cup

whole black olives, pitted

  1. Place whole black olives on dehydrator tray and dehydrate at 115 degrees until crispy (8–12 hours).

  2. In a food processor, pulse until olives become crumbly.

pea tendrils

  1. Toss kelp noodles with the black pepper cream sauce. Add peas, beans, and chanterelles to the noodles and sauce. Toss again. Place about 1 cup in serving bowls.

  2. Garnish with a teaspoon of crispy olives sprinkled on top and a few pea tendrils stuck into the noodles so they stay standing.