| 9 | 20 | 295 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 15 min | 1 |
| 1 cup | Kelp (kombu, tangle) seaweed, raw (noodles) |
| 1/2 medium leek(s) | Leek (chopped) |
| 5 medium mushroom(s) | White mushrooms (chopped) |
| 2 large stalk(s) | Celery (chopped) |
| 1 clove(s) | Garlic (minced) |
| 1 tbsp | Tamari, gluten free, reduced sodium |
| 1 tbsp | Lemon juice |
| 1 tbsp | Avocado oil |
| 2 tbsp | White bean & squash seed pulp dip (Recipe here: https://www.mealgarden.com/recipe/white-bean-squash-seed-pulp-dip/?shr=354) |
Fry up the veggies and garlic in the tamari, lemon juice, and avocado oil for about 10 minutes on medium-high heat.
Then stir in the kelp noodles and heat for another 5 minutes or so.
Serve with the squash seed pulp dip - it's nice if the dip is cold and topped over the warm kelp stir-fry.
PS: Don't fear kelp! It's not “seaweed-y” I promise, it tastes like NOTHING…in a good way - simple noodles that add a “pasta” feel to a delicious stir fry like this one :)
| Fruit | 0.1 |
| Vegetables | 7.2 |
