Zucchini Noodles With Avocado Cream Sauce

Friday, August 1, 2014

You know when you're $8 away from free shipping on Amazon, so you buy the most random thing, closest to $8, so you can get your initial, also totally unnecessary, purchase shipped for free? A few months ago that happened (for the 10th time that month), and I threw this thing in the cart. It was actually maybe a year ago. Anyway, it came. And it sat in the kitchen drawer. For a long time. 

But then one Saturday, when I was eating vegan, I took it out of its packaging and gave it a go. Wowza! I started with a bowl of pasta-like veggies (with an amazing avocado cream sauce; a lot of amazing avocado cream sauce, oops!) using a green zucchini, yellow zucchini and large carrot. It only takes a few minutes to spiralize the vegetables, the clean up is minimal, and if you're like me, you'll find yourself upping your veggie intake substantially. I'm going to be julienning everything from now on. Can you do fruits? I'm going to do fruits. $8 well spent. 


For noodles:
1 green zucchini
1 yellow zucchini
1 large carrot

For sauce:
1 medium sized, ripe Avocado
1/2 lemon, juiced
2 garlic cloves
1/2 teaspoon kosher salt
1/4 cup fresh basil
2 tablespoons extra virgin olive oil

Spiralize noodles using julienne peeler. There is no need to cook the vegetables, but feel free to heat the veggie noodles up in a skillet very briefly just before serving. I ate mine warm one day, cold another.

To make the sauce place the garlic cloves, lemon juice and olive oil in a food processor. Process until smooth. Add the pitted avocado, basil and salt. Process until smooth and creamy.

*For some protein, I added tofu on the side. This kind.

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