Creamy Green Kelp Noodles

It's been a while since I blogged about food, but since this month we're celebrating St. Patrick's day & the first day of spring (and because of my love for all things green) begged for some kitchen magic.  

What ya need from the pantry: 

Sesame oil (splash)
Glorious kale (I used one bunch)
Ginger (to taste, I did 3 tablespoons)
Scallions (three-chopped) 
Shelled Edamame (about a cup or so) 
1 package Kelp noodles (rinsed and drained) 
1 Ripe avocado 
Splash of coconut milk 
Gluten free tamari (to taste)
Rice wine vinegar (a scant tablespoon)
Sesame seeds would be great too!

What ya need to do:

Heat oil in large pan. 

Add ginger, let it become aromatic- about a minute
Add kale, edamame and scallions. Stir. 

Add a few splashes of tamari and rice wine vinegar. 
Cook until kale is wilted. 

Meanwhile peel avocados and place in bowl. Coat with a splash of tamari and coconut milk. Using an immersion blender mix until creamy (alternately you can use a regular blender.) 

When the kale is wilted add kelp noodles. Using kitchen scissors, cut everything in pan into bite sized pieces. Add avocado mixture. Stir. 

Bowl-up, top with chopped scallions and a sprinkle of sesame seeds. Enjoy! 

The happy thing is this dish is gluten free, sugar free, vegan and green! 

© Deirdre Riordan Hall | All rights reserved.
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