Zoodles (zucchini noodles)

I bet you, you probably go on my menu and see a tab called “Mains” but it’s empty, right? Well I have a good reason because I have been waiting patiently for my handy dandy spiralizer! Literally I have been seeing so many zoodles on Instagram and the various blogs I love to read and have been dying to try some, especially with the pesto I made last Sunday for meal prep.


I got this hand held julienne spiralizer for 15$ and the shipping was free! I didn’t want to commit to a large spiralizer because I was not sure if I would be spiralizing a lot of my vegetables. Also going to school, this is more handy. I am so glad I made the very cheap investment because it was absolutely fantastic and easy to use. If you follow my Instagram, which I highly recommend you do, you wi see that I posted a photo of the very very large zucchini my mother found in the family garden. I guess no one had noticed it before as it was well hidden under the zucchini plant leaves.

  It was fully ripped, juicy, soft and made spiralizing super easy. Word to the wise: make sure your zucchini is extra ripe so that it is soft enough to go through the spiralizer. Anyway, I only used about 1/3 of the zucchini because I got a ton of zoodles and had some leftover for a side salad the next day.


This was actually a fairly simple lunch because you could throw in whatever pasta-esque things you wanted into the mix. I tossed in a little bit of lemon juice, some salt and pepper to give the zucchini some taste. I had some kale leftover and my mom had these juicy heirloom tomatoes lying out next to the sink, so I chopped one up with some a little bit of olive oil, salt and pepper.


I mixed these in together and added some of my homemade, vegan basil and walnut pesto, which is absolutely to die for. I am so excited to just dedicate a blog to it.


It’s super creamy and great as a spread, sauce, dip, paste, whatever your heart desires. I also added some pine nuts for some extra crunch and some nutritional yeast for a little creamyness–I also got to get in that Vitamin B12.


I was actually on the way out, so I packed up the meal with some simple pasta sauce my sister had made, some leftover beans in my fridge and then hit the road. This was certainly a nice break from my rice and sweet potatoes, which don’t get me wrong, I always enjoy and never get tired off, but it is always refreshing to try something new. Obviously a lot of the toppings are optional and the combinations are endless!


Ingredients–2 servings 

1 medium ripped zucchini or 1/2 large zucchini

1 tsp lemon juice

Pinch of salt and pepper

1 tbsp olive oil

1 heirloom tomato

3 tbsp pesto/ tomato pasta sauce

1 tbsp pine nuts

1 tsp nutritional yeast

 

Optional

Kale/ any leafy green

Dried fruit for some sweetness

 

Directions

I pretty much explained what I did in the entirety of the blog post but some important things to remember: make sure your zucchini and leafy greens are dry because the recipe tends to hold a lot of water from the tomatoes and all the sauces so be careful of some of the liquid that can be retained at the bottom. That’s fairly important if you want to store some for another meal.

Feel free to play with your toppings–make it more of a classic pasta dish with a creamy sauce or more of a salad with additional seasonal toppings. Being imaginative with your food especially as a vegan is always a way to stay connected with your food and keep variety in your meals. Especially in the summer when there are so many fruits and vegetables that are fresh, you learn a lot from incorporating different techniques and seasonal foods into your meal.

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