- 1/2 cup Indigo Herbs Almond Butter
- 2 Tbsp tamari
- 1/4 cup rice vinegar
- 1 Tbsp sesame oil
- 2 Tbsp Sriracha
- 1/4 cup water
- 1 Tbsp ginger, minced
- 3 cloves garlic, minced
- 2 Tbsp Sweetener (I used Sweet Freedom)
- Whole grain taglieatelle
- 1 onion
- 10 mushrooms
- 2 sweet potatoes, grated
- 2 red peppers, cut into thin strips
- Some chopped nuts to sprinkle
- A bed of baby leaf salad
- Cook the pasta according to intstructions
- Mix all the sauce ingredients together- I whizz in the nutribullet
- Stir fry the veg until just cooked and toss the sauce in
- Mix the pasta with the veg and sauce and toss
- Serve on a bed of salad, topped with nuts and maybe a little coriander if you have it
The Indigo Herbs one is especially lovely:
Certified Organic and Raw
It has no additives whatsoever and it’s very rich in all kinds of minerals, vitamins and protein.
It’s very high in vitamin E, which is an important antioxidant whose primary role in the body is to identify and neutralise free radicals – thus protecting the body from oxidative stress. Vitamin E is also very important in the healing process.
It is also packed with essential minerals like phosphorus, magnesium and calcium which work together to promote healthy bones and teeth; zinc, copper and manganese are in perfect balance to aid the body in various processes including boosting immune function, protection of cells from oxidative stress and promoting hair and nail growth.
Almond butter is also a superb source of B vitamins, protein and iron – use this delicious nut butter as an alternative to peanut butter or to thicken smoothies and as a dairy substitute in general. This should be part of every vegan’s store cupboard.