Karen McAthy, executive chef with Zend Conscious Lounge, shares a recipe for potato noodles with nettle walnut pesto, crispy chickpeas and dairy-free cheese.

For Noodles

12 - Potatoes, German Butter, Sieglande, Yukon (or your favorite kind)
1 t salt
4 C water

Method

1. Wash potatoes well, peel. Using a spiralizer, turn the potato a few short turns
at a time to make 'noodles'. Set the noodles aside in a bowl.
(note: if you do not have a spiralizer, you can use a sharp peeler and peel off
thing long slices of potato to make broad noodles).

2. Bring the water to a boil, add the salt, and blanch the potato noodles in it for
up to 60 seconds.

(note: you must blanch the potato noodles, raw potato can be toxic)

For pesto

Fresh nettles (approx 100 gr) ¼ C olive oil, OR walnut oil
Fresh mint (approx 20 gr) 1 tbsp freshly squeezed lemon juice
Fresh flat leaf parsley (approx 20 gr) * optional
pinch salt
pinch black pepper
50 gr walnuts, lightly toasted 4 cloves garlic

Method

1. In small pot of boiling water, place the nettles (careful while handling as
they sting!), leave them in for up to 2 minutes. Remove from the hot
water with tongs or pour the pot of water with the nettles into a strainer.
** Save the nettle water and strain through cheese cloth or a fine mesh
sieve and drink as is, or make tea with it. Nettles are nutrient rich and full of
antioxidants.

2. Soak the walnuts for about 30 minutes (to remove phytic acid which can
inhibit digestion of nuts and seeds, and also prevents walnuts from burning
while toasting). Drain.

3. Place walnuts on a baking sheet or toast lightly in a pan until light brown,
approximately 10 minutes.

4. Place all ingredients in a food processor or on lower speed in a blender and
process until well combined and slightly chunky. Taste and adjust seasoning
for salt, or acid (lemon juice).


Crispy Chickpeas

1 Can chickpeas (You can also cook dry ones and use those)
1 t cumin
2 T olive oil or grapeseed oil ½ t black pepper
1 t salt 1 t chili flakes

Method

1. Drain can of chickpeas (you can save the chickpea water to make
aquafaba, a chickpea based meringue, similar to egg white meringue).

2. Toss the chickpeas in the olive oil and spices and lay on a baking sheet
(alternatively you can do this in a pan), and bake at 375 F for 2030
minutes. Toss every 15 minutes.

To Plate

Toss the potato noodles in the pesto and add a handful of crispy chickpeas.
Place on a plate, garnish with spring greens or sprouts and add a nondairy
cheese of your choice.

More Global BC recipes are available here