Northern Sauce:
4 Tablespoons bragg's (or nama shoyu)
2 Tablespoons almond butter
1 Tablespoon agave nectar, or more to taste
1 teaspoon raw apple cider vinegar
1 teaspoon raw coconut water vinegar (or apple cider vinegar)
2 garlic cloves, minced
1/4 cup virgin canola oil
1 Tablespoon red pepper flakes, or to taste
hot sauce, to taste
Blend all in blender or food processor until combine. Adjust seasonings.
Pour over Veggies:
4 stalks celery, sliced
1 cup mung bean sprouts
1 small onion, sliced (or 3 green onions, sliced)
2 medium carrots, sliced
1/2 cup mushrooms, sliced
1 cup pea pods
Optional (but not pictured:)
1/2 cup fresh baby corn
1/4 cup fresh water chestnut
1/2 cup cabbage, sliced thinly
1/2 cup bell peppers, any colors
2 cups raw kelp noodles (or chopped raw prepared irish moss)
You may need to double the sauce if using more than one of the optional veggies.
Eat this dish right after making, let marinate for a few hours, or dehydrate a few. Enjoy!
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