It's easy to either spiralize zucchini noodles, or cut them into noodles with a peeler or slicer. I spooned some of the creamy cashew sauce onto the noodles and added a scoop of Mexican Style Cauliflower Rissoto. Garnish with chopped red cabbage, fresh parsley, and cracked pepper. DONE. Take a moment. Be present. Be grateful, and enjoy this beautiful living meal!
This could be warmed in the dehydrator if you like!
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