Hello everyone!! I am SO STOKED to share this recipe with you today, because it is a preview from THIS RAWSOME VEGAN COOKBOOK, by the magical Emily von Euw!!
Emily’s award-winning blog, This Rawsome Vegan Life, puts the awesome in rawsome (if ya know what I mean). When I was transitioning to veganism, her blog was a lifeline for me – it’s chock full of recipes that are delicious yet approachable. But in all honestly, you don’t have to be vegan to appreciate what Emily does with food. I’m continually astounded by her command of flavors, especially while working with raw and live foods. She has this ability to make basic ingredients seem so sophisticated and refined, all while keeping things (mostly) raw and vegan. And if you’re a follower of hers on Instagram, you’ll know exactly what I’m talking about.
But ultimately, for me, being a food blogger comes down to trust. If someone comes to your space, can they trust that this recipe will turn out well? Do they trust that it will taste good? Having only started my blog a few months ago, I’m still fairly new to the scene so I’m still establishing trust with my readers. But when Emily was kind enough to let me preview a recipe from her book, I completely trusted that whatever I made would be amazing.
That being said, I made a few little changes to the recipe – like adding sriracha – because I’m such a *~rebel~* and have such a hard time following recipes exactly as they’re written. Which is pretty ironic, because just the other day Emily posted a recipe from Jenny Mustard’s new cookbook and made a few changes of her own, citing her inability to follow recipes exactly as they’re written! Great minds think alike, right? However, this recipe still sings of Emily’s talents. It combines such a beautiful balance of flavors – sweet, salty, sour, and umami. (And spicy if you choose to use sriracha!!) The whole recipe took less than 20 minutes to put together but the result was so beautiful and just YUMMY! I know you all will love it!!
- 2 Cups Cooked Brown Rice Noodles
- 1 Large Carrot, peeled into noodles
- 1 Cup Kale, finely chopped
- ½ Avocado
- Black Sesame Seeds
- 2 Tsp Miso Paste
- 2 Tsp Maple Syrup
- Juice from 1 Lime
- 1 Tbs Tamari
- 1 Garlic Clove, peeled
- 1 Tsp - Sized Chunk Fresh Ginger
- ½ Tsp Sriracha
- Cook brown rice noodles according to directions. When done cooking, strain the noodles and set aside for later.
- Next, prep the veggies. Make carrot noodles by using a spiralizer, vegetable peeler, or even a cheese grater.
- Finely chop 1 cup of kale, and set aside.
- To make the glaze, combine all ingredients into a high speed blender and mix until smooth and creamy. If the glaze is too watery, add a little bit of miso and maple syrup to thicken. If the glaze is too thick, add water in small increments to thin.
- In a large bowl, mix brown rice noodles, carrot noodles, and kale with the glaze, until everything is evenly coated. Serve in bowls with avocado slices, topped with black sesame seeds.