So since my public declaration to practice what I preach and attempt to find vegetarian recipes aka alternative foods to eat that don’t necessitate harming other living beings I am on the prowl for out of the box recipes that will satisfy my bottomless pit of a stomach and will actually be ones my kids will AGREE to eat. And then a book called Nourishing Noodles found its way in to my inbox and I literally did a JIG. In her book Author Chris Anca, founder of Tales of a Kitchen, shows you how to make delicious, nutritious vegetable noodle meals in just minutes using a spiralizer–imagine getting the yummy comfort of a bowl of noodles without the carbs?! From carrots and zucchinis to squash, cucumbers, and apples, you can transform your ordinary produce into a delicious bowl of noodles and dress it up with sauces, dressings, and any of your favorite add-ins.
Keep reading for four of my favorite pasta-free, plant-based recipes thanks to ©2016 text and photography thanks to the uber talented Chris Anca With permission from Race Point Publishing, a member of Quarto Publishing Group USA Inc that will satisfy and delight you and your family from now through the fall harvest and beyond. Seriously though these recipes are perfect for vegans, vegetarians, and those on carb or grain restricted diets – not to mention a great way to finally get the kids to eat their veggies!
1 15.5-oz (439 g) can organic cooked chickpeas, drained
1/2 cup (120 ml) water
1 tsp cumin powder
1/2 tsp paprika
1 pinch sea salt flakes
1/4 medium zucchini, diced
1⁄3 cup (56 g) hemp hearts
1/2 large red bell pepper (capsicum), roughly chopped
1/2 medium zucchini, ribbon spirals (spiralize on the flat blade)
1/2 medium sweet potato, thick spirals
1 small baby eggplant, thinly sliced
1 medium button mushroom, thinly sliced
Garlic and Chives Cream Cheese (page 150), to taste
1 tsp onion flakes
Basil leaves, to taste
Fermented Hot Chili Sauce (page 138), to taste
1 Preheat oven to 375°F (190°C).
2 Except for the hemp hearts, place all crust ingredients in a food processor and blend until smooth but still slightly chunky.
3 Transfer crust mixture to a medium bowl and fold in the hemp hearts.
4 Spread the crust onto a large baking pan lined with parchment paper, about ½ inch (1.5 cm) thick.
5 Bake crust for 20–25 minutes, checking it after 10–15 minutes to make sure it isn’t burning.
6 While baking the crust, place the red pepper in a blender and puree. Set aside.
7 Remove the crust from the oven and allow to cool in the pan for at least 10–15 minutes or until completely cooled.
8 Spread half of the red pepper sauce onto the pizza crust, then distribute the zucchini ribbons, sweet potato noodles, eggplant, and mushrooms. Add the remaining red pepper sauce and top with dollops of cream cheese and the onion flakes.
9 Place the pizza back in the oven and bake for an additional 15 minutes, or until the toppings are tender but still crunchy.
10 Top with fresh basil and chili sauce, and serve.
1 1/2 cups (225 g) cashews 1 cup (235 ml) water 3 tbsp raw honey or maple syrup 5 tbsp cacao powder Seeds of 1 vanilla bean 1 tsp ground cinnamon 1 pinch cayenne pepper 1 pinch sea salt flakes
2 medium, firm, seasonal pears
2 tbsp Buckinis (page 140) or crushed almonds, divided 2 tsp cacao nibs, divided 1 tsp chia seeds, divided 1 small handful fresh raspberries
1 Add the chocolate sauce ingredients to a blender and process until smooth and creamy. Transfer sauce to a medium bowl and set aside.
2 Slice off tops of pears and set aside.
3 Spiralize pears on the thin blade, leaving about ¾-inch (2 cm) ends (bottoms).
4 Place the pear bottoms on a plate and spoon 1 tablespoon chocolate sauce onto each one. Sprinkle half of the buckinis or crushed almonds, cacao nibs, and chia seeds between the two, then carefully arrange the pear noodles on top.
5 Spoon another tablespoon of chocolate sauce on top of the pear noodles, sprinkle the remaining buckinis or crushed almonds, cacao nibs, and chia seeds between the two, and add the fresh raspberries.
6 Place the pear tops on top and serve immediately.
Broccoli stalks, thin spirals Juice of 1 lime 2 servings soba noodles, cooked according to package instructions, drained, and rinsed under cold water . medium zucchini, thin spirals 1 tbsp cold-pressed extra virgin olive oil 1 green (spring) onion, thinly sliced 1 tbsp grated ginger 2 tbsp white and/or black sesame seeds, lightly toasted 1 large handful mixed cilantro (coriander) and mint leaves
1 tbsp tamari Juice of 1 lime 1 tbsp grated ginger Chili flakes, to taste
1 tbsp cold-pressed coconut oil
2 large handfuls sunflower sprouts 4 small radishes, thinly sliced 2 small handfuls finely chopped mint 1 small spring onion, thinly sliced 2 Lebanese cucumbers, thin spirals
2 large handfuls baby spinach or seasonal greens of your choice 1 tbsp white and/or black sesame seeds 2 lime wedges
1 Place all dressing ingredients in a large bowl and whisk to combine.
2 Add the sprouts, radish, mint, and onion to the dressing bowl and toss until thoroughly coated. Massage vegetables for about 1 minute to help soften them. Let sit for 5 minutes.
3 Add cucumber noodles to the bowl and toss until thoroughly coated.
4 Arrange a large handful of baby spinach or greens of choice on each plate, then top with coated noodles. 5 Sprinkle on sesame seeds and serve with lime wedges.