Alfredo Zoodles Recipe

My kids have this love/hate thing going on with zoodles. Sometimes my oldest 2 boys love them and other times they look at me sideways when I serve it.

Zoodles are just zucchini used as noodles in a recipe. It's perfect for people who are interested in eating more gluten-free meals and for those (like me) who want to make a quick lunch.

I really like this spiraler from Amazon

This recipe is definitely one that doesn't require that you turn on the stove. All you need is a spiraler (or vegetable peeler like I used in the other recipe), your blender and other ingredients for the sauce.

Our experience with zoodles:

*I've tried making the zoodles by steaming and sauteing them a few times before and they come too watery. We prefer them uncooked/raw.

*My kids seem to like zoodles with marinara sauce more than with alfredo and avocado sauce (I made a vegan version using avocado from FitMenCook).

*We usually eat our zoodles without the skin, so I don't know whether or not there's a difference in flavor/texture with the skin on.

Eric and I love the flavor of this recipe and it didn't take much time at all for me to get this on the table for lunch.

Here it is! Try it and let me know whether or not your family likes it. :-)

Alfredo Zoodles

by Brown Vegan

Keywords: raw entree vegan vegetarian

Ingredients (Serves 4)

• 5 large zucchini
• 1 cup cashews, soaked in water for at least 2 hours
• 1/2 cup water (add more water if the sauce is too thick)
• 1 garlic clove
• Juice of 1 lemon
• 1 tablespoon tahini
• 1/2 teaspoon sea salt
• 1 teaspoon oregano
• 1 tablespoon nutritional yeast
• 1 cup spring mix lettuce

Instructions

Using a spiraler, vegetable peeler or knife and cut the zucchini into strips.

To make the sauce: In a blender add in all the remaining ingredients (except the spring mix) and process until smooth.

In a large bowl, cover the zucchini with the alfredo sauce and use tongs to combine the sauce and zucchini evenly.

Mix in spring mix and enjoy!

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Tomatoes, Olives, Capers...and Gluten-Free Pasta Recipe

I was in the mood for fettuccine (instead of our usual spaghetti and elbow macaroni) and just assumed there wouldn't be a gluten-free brand at my grocery store.

I was wrong.

Even though Schar's Tagliatelle isn't shaped exactly like traditional fettuccine, I still feel it captures the texture...which is very important to me. If you've had gluten-free pasta, you already know that most brands aren't that good. As a matter of fact, most are a joke and should be immediately pulled off the grocery store shelf.

I made a simple lunch for the boys using the pasta, tomatoes, black olives and capers, garlic and parsley. They loved it and Elijah asked me to put more olives in the next. Not bad for a kid who used to never want anything outside of chicken nuggets and fries. If you make this recipe for dinner, you may want to double it.

When you make this recipe, tag me in a picture on Instagram or Facebook.

Tomatoes, Olives & Capers Pasta

by Brown Vegan

Ingredients (4 Servings)

• 12 oz gluten-free pasta ( I used Schar Tagliatelle)
• 6 Roma tomatoes, seeded & chopped
• 3 garlic cloves, minced
• 2 teaspoon capers
• 1/3 cup black olives
• 1/2 teaspoon dry oregano
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 2 tablespoons parsley, chopped (to garnish)

Instructions

Boil a large pot of water for the pasta-cook according to the instructions on the box.

In a medium bowl, mix together the tomatoes, garlic, capers, black olives, oregano, pepper & olive oil.

Once the pasta is ready, drain and return it back to the pot.

Mix in the tomato mixture and let it sit for 5 minutes to let the flavors marry.

Garnish with parsley.

Enjoy!

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Ginger Tofu & Broccoli Recipe

My theme for 2014 is Get Uncomfortable. I'm looking forward to doing and saying things that I've never done. Going new places and meeting new people.  I'm going to be more open about who I am and my food and life journey. It's time to stop making excuses and go after the life that I truly want. Maybe you can to relate to this.

I'll talk more about this in the coming weeks, but for now, let's have dinner.

I love putting together a quick stir-fry. Fresh vegetables, amazing flavor and quick eats always make me smile.

The whole family loved this simple and delicious recipe.

What ingredients do you like in your stir-fry?

Ginger Tofu & Broccoli

by Brown Vegan

Prep Time: 20

Keywords: fry entree

Ingredients (Serves 4)

• 1/4 cup soy sauce
• 1/2 cup vegetable broth
• 1 tablespoon grated fresh ginger
• 2 teaspoons cornstarch
• 8 oz firm tofu, drained, and cut into cubes
• 1 tablespoon vegetable oil
• 4 garlic cloves, minced
• 4 cups broccoli florets
• 3 cups cooked rice

Instructions

Drain tofu, wrap in paper towels (or a clean kitchen towel), stack heavy books on top and press the water out for 20 minutes. Cut the tofu into cubes.

Heat a large skillet on medium heat and fry tofu for 3 minutes on each side. Set aside.

For the sauce, in a small bowl, whisk together the broth, soy sauce, ginger and cornstarch. Set aside.

Add oil and garlic to the same tofu skillet and cook for 30 seconds. Add in broccoli and cook for 6 minutes on medium heat. Add in tofu and sauce and cook for 3 more minutes or until warm.

Enjoy with rice.

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3 Simple & Affordable Vegan Dinners

I mentioned before that I'm working on showing more vegan meals with accessible ingredients.  I recorded a video featuring 3 vegan dinners using simple & affordable ingredients that can be found in any grocery store.

Here's the YouTube video :-) 

Dinner #1

*****Be sure to check the ingredient list on the bread to ensure it doesn't contain dairy and/or eggs.*****

Full recipe from Chloe Coscarelli (the ingredients and method are listed in the description box of Chloe's video) 

*Click here for the recipe video*

Dinner #2

Vegan Red Beans & Rice

by Brown Vegan

Prep Time: 8 hours

Cook Time: 1 1/2 hours

Ingredients (Serves 5)

• 2 teaspoons vegetable oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 celery stalks, chopped
• 1/8 teaspoon cayenne pepper
• 1 teaspoon all-purpose seasoning
• ½ teaspoon salt
• 1 lb dried red beans, soaked overnight
• 8 cups vegetable broth or water
• 2 teaspoons liquid smoke (typically found in the same aisle as the BBQ sauce)
• 1 bay leaf
• To garnish: green onion, chopped
• 4 cups of cooked rice

Instructions

In a large stockpot, sauté onion, garlic and celery for 5 minutes on medium-high heat with oil. Add in cayenne pepper, all-purpose seasoning and salt.

Add in beans, vegetable broth (or water), liquid smoke and bay leaf

Reduce heat to med-lo, cover and simmer for 1 ½ hours, or until the liquid is thick or beans split open. If the water absorbs too quickly, add more ½ cup more at a time.

Remove bay leaf.

Adjust seasoning, if necessary.

Serve with rice.

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Dinner #3

Vegan Stuffed Shells

by Brown Vegan

Ingredients (Serves 4)

• 8 oz jumbo shells
• 3 garlic cloves
• 8 basil leaves
• 1 small onion, roughly chopped
• ½ teaspoon salt
• 1/8 teaspoon black pepper
• ½ teaspoon dried oregano
• 14 oz firm tofu, drained
• Jar of spaghetti sauce

Instructions

Preheat oven at 400º

Boil jumbo shells in water until al dente.

In a food processor, blend together garlic, basil, onion, salt, pepper and oregano. Scrap down the sides of the food processor with a fork.

Crumble tofu with your hands and blend until smooth in the food processor.

Fill each shell with the tofu filling.

Line the bottom of a casserole dish with ½ cup of spaghetti sauce.

Cover with the shells and spoon on additional spaghetti sauce.

Cover with foil and bake for about 20 minutes.

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