Oodles of Zoodles

I know it’s been a long time since I’ve posted a recipe on here, but believe me, I’m still cooking.  Over the past six months or so, J and I have moved towards a more plant-based diet with minimal processed “stuff.”  It’s close to vegan, but I occasionally add cheese to my meals, just to jazz it up (plus, giving up Feta has been really hard for me…it’s SOOO good!)  It’s been weird to re-learn some cooking techniques, and has been challenging coming up with new and creative (and still delicious) meals, but so far its going well!

One of my favorite ways to incorporate more vegetables into our diet is with a spiralizer.  That thing is HANDY!!  Last evening, I decided to make some “Zoodles” (zucchini noodles) and a raw sauce for dinner.  The zoodles are easy, just cut the ends off the zucchini, then run it through the blade.  Voila…zoodles!  For the sauce, I used some sun-dried tomato vegan pesto along with some leftover cherry tomatoes, and sautéed those in a tiny amount of oil.  I added the noodles to the “sauce” and cooked the noodles for a few minutes until they were slightly tender.

And then…this is where I failed at the vegan.  Oh yeah…I added feta.  Because, well, feta makes it “bettah.”  Obviously, if you’re following a vegan diet, then just leave it off.  Or, like J did, add some nutritional yeast for that “cheesy” flavor!  Definitely a great pasta substitution, very low carb, and full of fresh vegetables!  What more could you ask for on a warm summer evening!

Much love,
K.

**I realized that the photo I had taken of the noodles was horribly blurred.  So, I promise, the next time I make them, you’ll get a photo!

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