Fire Roasted Tomato & Coconut Veggie Noodles

Going to BBQs and summer parties can be a little intimidating when you start eating a healthy diet. I remember the first day that I cut out dairy. I had to go to a good friend’s birthday party, and I literally had to step outside to compose myself when the cake came out. There were actual tears. I really wanted a damn piece of cake, and I also felt like I was giving up my favorite food traditions. At the time, I didn’t realize I could (and would) create my own new food traditions. Ones that I actually like now more than the old ones. I never  knew that would be possible. I think it is so important when you change your diet to not give up the things you love, just readjust them so they work for you.

With summer holiday parties and events right around the corner, you’re sure to face lots of traditional family dishes, potato salads, noodley dishes, and sides galore. There might be dishes that don’t fall in line with your eating style. But this dish will. I found the base of this recipe on Peas and Thank You and put my spin on it. This is great served alone or can be the noodley side you have been dreaming about.

 {Fire Roasted Tomato & Coconut Veggie Noodles}

The Sauce
1/2 cup unsweetened coconut milk
1/2 cup fire roasted tomatoes
1/4 cup almond butter
3 tablespoons tamari
1 clove of garlic
Juice of 1 lime
1 teaspoon miso (optional)
1 tablespoon maple syrup
Salt to taste

The Rest
8 oz (half of a 16 oz package) of brown rice noodles. I like the Tinkyada brand.
1 small onion
5-10 cups veggies of your choice – kale, broccoli, peas, bok choy, red pepper, carrots, corn, spinach, watercress, mushrooms
1/4 cup vegetable broth

Place all your sauce ingredients in a blender and blend until smooth. Set the sauce aside. In medium pot, boil some water and start cooking your noodles as specified on the package. While your noodles are cooking, heat a large pan to medium heat and pour vegetable broth in. When you pan is warm, saute your onion for a few minutes, then throw in the rest of your veggies and cook until bright and almost soft. When your noodles are finished, drain them and pour into your veggies. Cover the veggies and noodles with your sauce and heat on low to soften veggies a little more and coat your noodles.
Serve hot, but it’s also awesome cold the next day.