Vegetable Pad Thai

Rinse and dry all produce. Cut zucchini and summer squash in half lengthwise. Remove seeds with a spoon. Slice carrots, zucchini and summer squash into long matchsticks using a paring knife, mandolin with julienne blade, or a spiralizer. Place the vegetables along with the purple cabbage into a large mixing bowl. Peel and grate ginger and garlic, and set aside. Remove and discard the cilantro stems. Slice one lime into 4 wedges. Juice the other lime into a small bowl.

Refer to "How to Open a Coconut" card. Cut coconut meat into bite size pieces and set aside.

To make dressing: In a small bowl, whisk together tahini, tamari, agave, cashew butter, lime juice, grated garlic, ginger and chili oil. (If you do not love spicy food, just add as much chili oil as you are comfortable with and not the entire half-teaspoon, as it is very spicy.) This mixture will be thick, but when added to the vegetables it will thin out. Add dressing to vegetables and toss well. Add coconut and toss again.

Bring a small pot of water to a boil. Place rice noodles in a large mixing bowl and cover with boiling water. Allow noodles to soak for 3-4 minutes or until soft. Using a strainer, drain and rinse with cold water.

Place 1 cup of noodles into a bowl or plate, and top with 1/4th of the vegetables. Garnish with cilantro leaves. Enjoy!