Recipe Directions

Rinse and drain the kelp noodles. Place in a bowl; cover with water, lemon juice, and salt. Allow to soak for 45 minutes. Drain and place in plain water while you make the sauce.
Blend sauce ingredients in high-speed blender. Drain noodles and place in bowl with carrot, spinach, mushroom, onion, corn, jalapeno, raisins and tomatoes. Toss with one half the sauce mixture. Spread on shallow plate and place in dehydrator to warm. To serve, mix in a little more curry sauce and Braggs, if desired, and squeeze on lime juice. Garnish with lime wedges, bell pepper and cashews.

Pam's Thoughts

This is flavorful and filling and, despite long list of ingredients, super easy to make. The recipe was inspired by a curry sauce recipe I saw online last night. I have modified it somewhat. But it was very late and I don't remember who to credit for the inspiration. You could easily serve this dish to a SAD eating friend and they wouldn't know it was raw!

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Thanks! I just added a prettier picture. I'm new at being a food stylist... LOL.

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this looks good :)

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Pam's Review

Noodle and Veggie Curry
5
5 out of 5

If you're winter-weary of your raw food meals, try this. It's terrific and very easy to make. Substitute whatever veggies you have on hand. Kelp noodles are good, but optional.

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