Cucumber Noodles with a Dijon Tarragon Vegan Cream Sauce and Give-Away!
A while back I received and email from Porch.com. What is Porch.com? In their words, “We’re the home network. Imagine Pinterest meets Linkedin for home improvement.” They were offering me a KitchenAid® stand mixer with a KitchenAid Spiralizer attachment in exchange for a recipe (that I would create) and a blog post (this one).
First, let me say, I get offers like this a lot. Almost all get deleted. When I tell you about a product, I want to make sure I tell you about are things that I love and have experience with.
But two things caught my attention with this offer. First of all it was from Kitchenaid. I have kitchen appliances in my kitchen and love them. Second, it was a high quality spiralizer that actually attaches to a Kitchenaid mixer. Now that was something I wanted to see, try and write about. I know that spiralizers are relevant to this blog and you, the reader.
So I said yes. And I must say, I was not disappointed. The spiralizer worked like a dream. The craftsmanship is the standard you expect from KitchenAid, beautifully made, metal, and super sharp. It was effortless and made perfect, consistent noodles. It comes with 4 blades that make 2 different sizes of “noodles”, a ribbon cut and also a peeler. It is pretty cool and the best news is that Porch.com is giving away a KitchenAid Mixer and Spiralizer that you can win.
The contest runs August 18th through the 30th and the winner is chosen on August 31st.
You can enter Porch.com’s contest here: KitchenAid Standing Mixer and Spiralizer Give Away!
Creating the recipe for this post was pure fun. I started with cucumber noodles, simply because I love how refreshing they are. I started pulling together ingredients that cucumber’s like and before I knew it, I had a flavorful tarragon dijon sauce whipped up. For this recipe I actually roasted cherry tomatoes and mushrooms for the topping. But you can keep it raw by just using fresh tomatoes and mushrooms.
For the transitional recipe preheat the oven to 350. The transitional recipe uses roasted tomatoes and roasted mushrooms.
If keeping this dish raw, omit this step. While the oven is preheating, make the noodles and sauce.
Tarragon Dijon Vegan Cream Sauce (raw)
- 1 cup cashews, soaked in water until soft, drained and rinsed
- 1 cup water
- 3 tablespoons dijon mustard
- 1 tablespoon red miso
- 1 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 teaspoon plum vinegar
- 3 tablespoons chopped fresh tarragon
- Himalayan salt and pepper
- Place all ingredients except tarragon in high-speed blender. Blend until smooth.
- Pulse in the tarragon and salt and pepper. You do not want to blend it in, just incorporate it.
3 – 4 cucumbers
- Scrub the cucumbers and spiralize. You will want 6 cups of noodles.
Tomatoes and Mushrooms (cooked)
- 2 cups cherry tomatoes
- 1 cup shimeji mushrooms
- 1 tablespoons oil
- Himalayan salt and fresh ground pepper
- Toss the tomatoes with the 1 tablespoon oil and a pinch of salt and pepper. Place on baking tray.
- Toss the mushrooms with the remaining 1 tablespoon of oil. Sprinkle with salt and pepper. Spread on baking tray.
- Bake the bake the tomatoes for 20-25 minutes at 350 degrees.
- Bake the mushrooms for 10-15 minutes at 350 degrees.
- Toss the cucumber noodles with the sauce.
- Place serving on plate and top with tomatoes and mushrooms.