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These spiralized carrots (can I still call them zoodles or is that only for zucchini?!) are THE easiest and quickest recipe I’ll ever post on my blog, pretty sure about that. I’m even embarrassed to call it a recipe! But I still wanted to post it because I whipped them up a while ago and thought they were too good a flavor combo not to share.
Did you know that our common orange carrots are a “new” thing? For millenniums carrots used to be all sorts of colors – white, yellow, purple and even blackish – and only in the 17th century the orange variety appeared when some Dutch farmers decided to give homage to their Royals (the Orange family) and thus created this hybrid.
The purple color is due to anthocyanin, an antioxidant found in all red/purple veggies, that helps regulate sugar levels in blood. I can’t really taste any difference among the different color varieties, maybe the orange ones are a bit sweeter.
STEAMED PURPLE CARROT NOODLES WITH A CITRUSY GARLIC DRESSING // vegan
by Marta Giaccone
prep time: 5 mins, cook time: 5 mins, total time: 10 mins + 1 hr for soaking
- Wash and peel carrots, then place them in a steamer or colander over a pot with boiling water. Steam for about 5 to 10 minutes depending on how big your carrots are. Cook until just tender but still crisp. If they get too soft you won’t be able to spiralize them.
- Spiralize carrots with a spiralizer or you can also use a peeler to make ribbons.
- Alternatively you could make the noodles first and then cook them.
½ cup cashews, soaked for at least 1 hr in warm water
juice of 1 lemon
juice of ¾ of an orange
1 garlic clove
1 tsp turmeric
1 tsp orange zest
- Drain and rinse cashews.
- Add all ingredients to a blender and blend until you get a smooth texture.
- Plate noodles in a nest-like shape and top with dollops of sauce, chopped coriander and orange zest.