By: Chef Meg Pearson
We like to keep things fresh here at Hacienda. Now that our on-site farm is up and running, we are pleased to have an abundance of local and organic veggies at our culinary disposal, and we are always searching for ways to improve and inspire our guests and their tastebuds. Truth be told, a large percentage of our visitors are repeat customers; many of them retreat with us annually, and often even more frequently. To that end, we know it particularly important that we keep our offerings fresh in every way, so we often re-vamp, re-work, and re-create everything from our programming, classes, and menu to suit!
As we begin to near the start of another high season, I have been “noodling” ways to kick our menu into high gear for 2015-2016. Of course we plan to keep all the fan faves like our raw nut-neat tacos, carrot crust pizza, and avocado sandwich. No, we will not be changing those little gems! But I have been playing with ingredients and flavors the past few months, and today wanted to share a wonderful “work in progress’ plate so that I may perhaps get some feedback from our fabulous foodie following! Let us know on Facebook what you think about this recipe, or if you have any other ideas about what you might like to see in our restaurants reportoire!
And so, I present to you…
Curried Zoodles & Carroodles (serves 4)
- 3-5 large zucchinis (3 large, 5 small)
- 3-4 small seedless or seeded oranges
- 1 cup tomato, chopped
- 2 tablespoons raw tahini
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/4 cup fresh herbs of choice: basil, cilantro, parsley
- 1 tablespoons turmeric powder
- 1 tablespoon curry powder
- 1 teaspoon cumin powder
Using a spiralizer machine, Kitzini slicer, vegetable peeler, or sharp knife, create your carrot and zucchini “noodles”.
Next, blend all of the rest of the ingredients in a high speed blender like a Vitamix until completely smooth and creamy. Pour the sweet curry sauce over your noodles and mix well.
Top with fresh herbs like cilantro or basil, chopped peanuts or cashews, and enjoy!
Variations (as per pictures):
- julienned red pepper makes a nice sweet add in
- garnish with dried currants or raisins
- top with hemp hearts for added protein and richness
To see our current full menu click here!