I finally made an investment into a spiralizer, which I got a few days ago, so I can make great vegetable noodles of all kinds of veggies and, unlike the one that is like a vegetable peeler, it’s quick and hassle free. Ok, the first 10 minutes I was angry with it, until I got how you should use it, but the OH – DO I LOVE IT!!! – I do 😛
Well, since I have it I should get to using it. So after some nice morning work in the sun and fresh air for about an hour (hello vitamin-d) I decided to make myself some delicious pad thai that I found and adapted in one of Chris Kendall’s video blogs – goood, was this delicious. I love the dish and the spiralizer – carrot noodles are great and cuke and zucchini noodles “taste” better when they got this shape and thickness.
God, I love noodles, always have and always will, and now that I have the tools to make it, it will be on the menu a lot more often to get me my greens 🙂
Make noodles of about half a kilo zucchini and cucumber (each) and 1 big carrot. Top with 2 mushrooms and 2 medium tomatoes and a BIG handful of sprouts. Then make a sauce from one date, a handful of peanuts, 2 sun-dried tomatoes and a few cloves of garlic and 1/2 a chili + some water to get the right consistency. Pout over and mix around in a big bowl and enjoy 🙂
One of the most amazing things with becoming a raw vegan is that I find that I am once again able to eat, albeit in somewhat different forms, many foods that I had to give up on becoming a gluten-free non-dairy vegetarian. I have already examined the ice cream (two misses, the next time will work) and today I tried to make some pasta and pesto. Another interesting observation, while doing a cooked foods regimen, I was cooking very little western food, instead doing almost only chinese and indian, but now I stick closer to a “traditional” (not really, since it’s raw) western diet. Anyways, today I made some zucchini noodles with a nice pesto – amazingly delicious. Wished me and Valerio could have known about this recipe when he lieved here, because we could have made a much cheaper (and tastier) pesto then. Made enough for two days too, even though I ate an entire salad-bowl of it. Anyways, you are welcome to try this out and enjoy a taste of paradise. One observation though – this recipe calls for soaked sun-dried tomatoes. If like me they are all (the affordable ones, that is) in some kind of oily marinade you should probably leave them soaking for an extra long time to wash this off.
1/2 cup soaked sun-dried tomatoes
4 regular tomatoes
about 500 grams zucchini
large handfuls of basil, spinach and arugula
raw nuts or seeds of you choice – I used a handful of cashews
1. Use your tool of choice, mandolin works excellent, to make noodles of the zucchini.
2. Dice about 50% each of regular and sun dried tomatoes. Toss around with the noodles and put the rest in the blender.
3. Blend the pesto in steps, especially the greens. If you add all the greens at once (like me) you are going to be stuck digging around the blender and adding water for a good long time. Once the pesto is done pour it over the noodles. You can either add it all at once like I did or if you are wiser you might want to preserve a bit of it for something else or another batch of this.
4. Enjoy the deliciousness.