Black Pepper Corn Kelp Noodles

Ever been to M.A.K.E., in Santa Monica? Well Matthew Kenney created this amazing Raw dish of Black Pepper Kelp Noodles.  It was love at first bite, and this year Rene made it for my birthday dinner. Amazingly, it’s actually not as difficult as you would think.

For the noodles, you will need:

½ lb Kelp Noodles
1/2 tsp baking soda
1 Tbs. tamari
1 Tbs. Olive Oil
1 Tbs. Agave

For the cashew cream
1 cup soaker cashews
¾ cup filtered water
½ tsp. black pepper corns (we add a lot more, because I LOVE PEPPER)
¼ cup lemon juice
2 Tbs. nutritional yeast
½ tsp. sea salt

Snap peas:
1 cup snap peas
1 Tbs. lemon juice
1 tsp. olive oil
pinch of salt

Start by soaking the cashews in water.
To make kelp noodles, empty the bags and rinse well.  Soak noodles in warm water with baking soda for about 15 miunutes.  Rise well.  Next marinate noodles in tamari, olive oil, and agave.  Cut with scissors.

For the cream: blend all ingredients until smooth.

Slice peas, and toss with olive oil, lemon, and salt.

Mix noodles with cream and top with snap peas, and there you have it!