I am often creating dishes from whatever I have and here is an example of something I threw together in a hurry before work recently. I am really pleased with how it turned out and have since recreated this dish several times.
I recently started eating a lot of zucchini noodles, and this is by far my favorite version I’ve made yet. If you’ve never used or even heard of a spiralizer be sure to check out this link:
Without a Prime membership to Amazon.com there may be a cheaper option available (I didn’t check shipping prices) however, with Prime I found this to be the cheapest option. If you are not used to unusual kitchen appliances, do not be intimidated! Here’s a link to a video I like that shows just how simple and straightforward using it really is:
Raw zucchini noodles, spiralized
Shelled Hemp Seeds
Pairs well with Avocado
Gluten Free Soy Sauce (or Braggs Amino)
Coconut Milk (optional)
Udo’s oil (add last, also optional)
To make the sauce I whisked together a fair amount of Almond Butter (main ingredient, be sure to use enough) with just a bit of water until the consistency was smooth and creamy. And then I added about a tablespoon of Hoison Sauce, a dash of GF Soy Sauce, squeezed the juice from about half of a lime, a tablespoon or so of coconut milk and at the end I also added a bit of Udo’s oil for added nutrients.
I hope you give this a try and enjoy it as much as I have!
This simple dish came to life recently while sharing food with friends over the weekend. I’ve had the pleasure of picking up fresh produce from a local farm market for many weeks now and this time I found this wonderfully colored cauliflower. It was orange, unlike any I’ve ever seen and kept it’s color nicely when steamed. I tried to pick other vegetables that would compliment the cauliflower nicely, while also adding color to the dish. I do love the colors found in fresh, natural foods! In order to maintain the flavor of the cauliflower I separately sauteed the kale, using stronger spices, and then combined everything, the flavors from the kale then adding nicely to the dish as a whole. Of course I like just about anything topped with hemp seeds for extra protein and texture, and they are very mild in flavor. This dish came about the same evening I made Curried Spaghetti Squash and the two dishes complimented each other nicely when eaten or even mixed together.
saute kale (with cayenne, garlic and spices)
salt and pepper
hemp seeds (opt)
Steam cauliflower, carrots, onions, celery together until tender but not over-cooked. You should be able to tell desired tenderness by the feel of poking veges with a fork. Season lightly with vegan butter, garlic powder and salt.
Saute fresh garlic, kale, cayenne, coriander and cumin with coconut oil or grape seed oil and any other seasonings you may be called to use. Kale cooks quickly, be sure not to over cook it.
Combine together all ingredients and season with salt and pepper to taste.