TM
magazine
By Emily Von Euw
yam noodles with sweet sauce,
marinated mushrooms & sesame seeds
This was a
quick dinner I
just whipped
up after a
(strangely)
long day.
The recipe
needs no
pre-planning because I didn't even know I was going to make it until I
stepped into the kitchen and noticed we had yams. I was going to make
a salad but then I'm like... "Hey, yams, you be lookin' pretty fine today.
1 tablespoon agave/maple syrup/raw honey
1 tablespoon miso
1 tablespoons hummus (not raw, too bad)
1 peeled garlic clove
2 tablespoons mustard
3-5 tablespoons water, as needed
1 tablespoon sesame seeds
Yam noodles:
1 peeled yam
Imma spirooli you up and cover you in sweet miso sauce then put you in
my mouth. Whaddya think?"
To make the mushrooms: slice them really thin then rub in the
oil and tamari. Put them in a warm spot (I put them in my oven at its
And so, my dinner was born.
lowest temperature) and forget about them for a minute.
My favorite type of plant to turn into noodles is (probably expected,
sorry) - zucchini. It is PERFECT for pasta. It has the right texture, taste
and appearance to fool all your complex-carb-inclined friends. Having
To make the sauce: blend all ingredients except sesame seeds
said that, I still love turning yams, bell peppers, carrots and other willing
together until smooth. Add whatever else you want. Then toss in the
veggies into spiralized goodness. It's just so fun and you can be uber
ses