Today's recipe is one for my non-vegan friends! As you may or may not know, I'm trying to keep my consumption of animal products as low as possible. Yes, I have an occasional egg or when there is no other option (which sometimes happens in the rural parts of Cambodia) I'll have some meat or fish too.
While I try to eat a 100% percent plant-based, my hubby eats about 2-3 meals a week with fish or meat. So often I cook a bigger batch of a veggie curry or stew and freeze for the days I cook him a meat or fish dinner. Since my hubby loves smoked foods I made him a smoked halibut zoodle pasta the other day and he loved it!
Ingredients (serves 2)
2.5-3 ounce smoked halibut, chopped into bite-size pieces
For the zoodles
1 big zucchini, spiralized
1 big carrot
3/4 cup frozen or fresh green peas
FYI: CLICK HERE for more info on how to spiralize veggies.
For the "cheesy" dill sauce
1/3 cup fresh chopped dill
1/2 cup unsweetened coconut milk
1/4 cup nutritional yeast
1/2 cup raw unsalted cashews, soaked
1 lime, juice + zest
1/2 cup red onion
2 clove of garlic, minced
Salt and pepper to taste
1/4 cup of the zoodles cooking liquid
Directions
- Bring a pot of water to boil. Add zucchini, green peas, and carrots and blanch for one to two minutes. Drain and rinse immediately with cold water to stop cooking.
- Blend all sauce ingredients except the onion and garlic, in a blender until smooth.
- Heat cooking oil over medium heat and saute onion for 2-3 minutes. Add garlic and cook for 2 minutes more.
- Stir in the cheesy sauce and halibut. Stir well to combine. Cook until heated through.
- Then add the blanched veggies and cook until heated through.
- Add to a bowl and serve!
Bon Appétit
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1 AND OUKITEL PHONE C5 PRO