Lemon Zucchini Noodles

Megan first made this January 2021. Recipe from Purple Carrot mealkits

on 2-24-21 Megan writes about this dish..

• we all liked this dish!
• Abigail liked the artichoke hearts in creamy sauce
• I added a little real sour cream to sauce
• I warmed the pumpkin seed in a dry pan to add crunch and flavor
• You could make the sauce and put it anything really

Local copy of recipe: Lemon Zucchini Noodles.pdf (via)

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Lemon Zucchini Noodles with Cashew Cream and Crispy Artichoke Hearts

Cashews are magical! They make excellent cheese or in this case, they are the secret ingredient in our favorite cream sauce. Soak the cashews in hot water to enhance their texture. In this recipe, we pump up the vitamin B, antioxidants, and crunch by topping the zucchini noodles and cream sauce with pumpkin seeds and nutritional yeast.

MAIN INGREDIENTS
1. ½ cup cashews
2. 13.75 oz artichoke hearts
3. 2 zucchini
4. 1 lemon
5. 1 garlic clove
6. 2 tsp white miso paste
7. 1 tbsp nutritional yeast
8. 1 tbsp hemp seeds
9. ¼ cup pumpkin seeds
10. ½ tsp red chile flakes
11. 1 tbsp olive oil*
12. Salt*
13. *Not included
14. For full ingredient list, see Nutrition


Allergens: soy, tree nut (cashew)

Nutrition
CALORIES 380
FAT 23g
CARBOHYDRATES 29g
PROTEIN 19g

TOOLS
• Blender
• Large nonstick skillet
• Microplane

INSTRUCTIONS

1
Soak the cashews
Add the cashews and ½ cup hot water to a small bowl, and let nuts soak for at least 10 minutes. Drain artichoke hearts and pat dry with a clean kitchen towel.

2
Crisp the artichokes
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add artichoke hearts and cook until crispy in places, 5 to 8 minutes. Transfer the crispy artichoke hearts to a plate and sprinkle with salt.

3
Make the zoodles
Trim the zucchini and slice lengthwise into ¼ inch thick planks. Stack the planks and cut into thin strips to make noodles.

4
Make the cashew cream
Zest and halve the lemon, juice one half, and cut the other half into wedges. Peel the garlic. Add cashews and their soaking water, lemon juice, peeled garlic, white miso paste, nutritional yeast, and a pinch of salt and pepper to a blender. Blend the cashew cream on high until smooth.

5
Cook the zoodles
Return the skillet to medium-high heat and add the zucchini noodles. Sprinkle with salt and pepper and cook, tossing occasionally, until tender, 1 to 2 minutes.

6
Serve
Divide the zucchini noodles between serving bowls. Pour cashew cream over the zucchini noodles and top with crispy artichoke hearts. Sprinkle with lemon zest, hemp seeds, pumpkin seeds, and as much of the red chile flakes as you’d like. Serve with lemon wedges. Dig in! (NOTE: I warmed the pumpkin seeds in dry pan, yu