![]() Set aside or in the fridge until you are ready. Make Pesto: Use my homemade pesto recipe and do this first if it is not pre-made.Instructions For Making Pesto Zucchini Noodles But, here are a few suggested toppings that will take it completely over the top: You could stop with just the base and you’d have one delicious pasta dish. the easiest and most delicious vegan pesto (my own personal recipe).But, as you will see there’s so much more you can do with it. The base of this recipe is just 3 ingredients: zucchini, homemade vegan basil pesto, and tomatoes. ![]() If you feel like cheating and making everyone think you’re awesome, just go buy some premade zucchini noodles at your local grocery store. ![]() You simply peel the zucchini lengthwise into thin ribbons. Vegetable peeler: A good option and it’s cheap.Food Processor: This is one of the best ways to make zucchini noodles because it slices the zucchini into thin pieces quickly and safely.Mandoline slicer: Use the julienne blade, but be extremely careful because this thing can take a finger if you’re not paying attention.You can even make thicker noodles if that’s your thing. You just insert, turn, and shoot out some noodles. Spiralizer: The easiest and most obvious is by using this amazing invention.When making zucchini noodles there are a few different ways to accomplish such a task and they’re all stupid simple. The texture is very “al denté” and it has a fairly neutral flavor so it’s especially great for pesto sauce. Zucchini makes an excellent raw vegan pasta. Simple: There’s absolutely no cooking so that means no hot stove in the summertime. Low-Calories: Zucchini is nutrient-dense, super low in calories, and fat-free. Gluten-free: Let’s face it, most gluten-free pasta SUCKS! But, not zoodles. It doesn’t get more whole foods, plant-based than this recipe. And, this is a great way to do it in a fresh and clean way. You can never get enough whole vegetables into your diet. Zucchini Noodles with Healthy Vegan Pesto (Zoodles).Instructions For Making Pesto Zucchini Noodles.Her recipe for zucchini noodles with pesto and cherry tomatoes looked so fresh and bright that I just had to try it, and I really wish I had ingredients for another batch right now! It’s a simple summer meal that is bursting with flavor, and ready in under thirty minutes. I think it’s magical when people find good health through their diet, and this book is a great resource for information about living with food sensitivities. I should note that it is not a meatless book. Heather is a trained chef and an avid entertainer, so her new cookbook is full of simple, elegant recipes that are free of gluten, dairy, egg, soy, tree nuts, peanuts, shellfish and cane sugar. ![]() Heather offered to send me a copy, and after watching her talk about her experience in her heartfelt book trailer, I couldn’t wait to flip through the pages. Heather and her daughters were diagnosed with a long list of food allergies a couple of years ago, and their health has dramatically improved since they removed those foods from their diets. Today, I’m sharing a recipe from Heather Christo’s lovely new cookbook, Pure Delicious. Now I have a comfy queen-sized bed and a refrigerator, so I must be doing something right. It brought back memories of sharing a room with my best friend freshman year (we definitely didn’t follow the rules), and my semester in France, where we learned to hang cheese outside the window to keep it cold. I slept in a dorm room this weekend, which was clean and very cozy. I’m glad I went, and I’m glad to be home with my Cookie girl and my own bed. Fellow food nerds, definitely check out The Food Lab next year, especially if you live in the NYC area. Food is one of my favorite subjects, so I’m feeling inspired after discussions about nutrition, and the latest trends and innovations. My head is spinning after a weekend away at a food conference and a late arrival home last night.
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