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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Coconut Lentil Soup Recipe | Great Weeknight Meal

Watch the video below…

Coconut Lentil Soup

by Brown Vegan

Keywords: saute entree soup/stew vegan vegetarian gluten-free nut-free soy-free sugar-free Indian

Ingredients (Serves 5)

• 1 tbsp vegetable oil or broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 teaspoons cumin
• 1 teaspoon coriander
• 1/4 teaspoon cayenne
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tbsp ginger, minced
• 1 1/2 cups lentils, rinsed
• 4 cups vegetable broth
• 14 oz can of coconut milk
• Juice of half a lemon
• Serve this soup with rice and garnish with cilantro

Instructions

1. In a large pot, saute onion and garlic for 7 minutes on medium heat.

2. Mix in cumin, coriander, cayenne, salt, black pepper and ginger.

3. Continue cooking for 1 minute.

4. Add in lentils, vegetable broth and coconut milk.

5. Bring soup to a boil.

6. Reduce heat to med-lo, cover and simmer for 20-25 minutes or until the lentils are soft.

7. Mix in lemon juice

8. Serve with rice and cilantro.

9. Add salt to taste, if necessary.

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Recipe adapted from Kris Carr's Crazy Sexy Kitchen

"Steak" Salad Recipe

I love the challenge of veganizing recipes. I pick up conventional books (or magazines) all the time and swap out non-vegan ingredients for plant-based ones.

I got this beef & bok choy salad recipe from the February issue of O magazine. Fortunately, the beef was the only ingredient I needed to substitute. I used pre-packaged seitan, which is a wheat gluten protein, often used to substitute steak in a recipe. The texture of seitan isn't as firm as steak, but it's a great meat substitution for families transitioning to vegan eating.

When I make this again, I will leave out the bok choy because the kids weren't a fan (I wrote the recipe below without it). The dressing is creamy, simple and so delicious! At first taste, it reminded me of ranch dressing, but no one in the house agreed with that. A girl can wish, right? lol

Let me know what you think once you try this recipe.

Podcast playing while I cooked: The Joy Junkie show

"Steak" Salad

by Brown Vegan & Feb '14 "O" magazine

Keywords: fry vegan

Ingredients (Serves 5)

• 2 tablespoons coconut oil
• (2) 8 oz boxes of seitan strips
• 1 medium red onion, chopped into strips
• About 5 cups of Boston lettuce, chopped

Marinade:

• 1/4 cup unsweetened coconut milk (canned)
• 3 tablespoons soy sauce
• 1/4 teaspoon black pepper
• dash of salt

Dressing:

• 1/2 cup coconut milk (canned)
• 3 tablespoons lime juice
• 1 teaspoon lime zest
• 1 garlic clove, minced
• pinch of crushed red pepper flakes

Instructions

In medium sized bowl, mix together the marinade ingredients.

Add in seitan and coat with the mixture.

Cover and place in the refrigerator for at least an hour.

In a skillet, saute the onion with a tablespoon of coconut oil on medium heat for 6 minutes. Place to the side

In the same skillet, add more oil and fry seitan strips for 2 minutes on each side.

Transfer the onion and seitan to a large bowl and toss with the lettuce.

Dressing:

Mix all the ingredients in a small bowl and serve over finished salad.

Enjoy!

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Roasted Mushroom Ragu with Garlic Mashed Potatoes & Green Beans

I love a nice comfort meal...especially since the snow is back. Sigh

This roasted mushroom ragu recipe hit the spot and I wish I tripled (instead of doubled) this recipe.  It features accessible and inexpensive ingredients and the family really enjoyed this dish. It took me over an hour to put it together. Not to complain though because it was well worth the wait. Save this dish for the weekend and let me know if your fam loves it as much as mine.

Be sure to double (or triple) this recipe for your family, since the original recipe serves only 2 people.

Get the full recipe from Leafy Greens & Me

Currently Reading: The Four Agreements & The Creative Habit

Tajine Recipe-Moroccan Comfort Food

It has been way too long since Lisa and I did some cooking together. We hung out a bit at Rosetta’s last happy hour but it was time to catch up, laugh a lot and cook up some awesome comfort food.

I’m so thankful for my friendship with Lisa. She gets so much joy from cooking, traveling and learning new things. She’s just so damn fun!

Last weekend we made a delicious Moroccan tajine.

I’m not the biggest fan of slow cooking. I usually just want to eat NOW. Lol  Since we were sipping wine, laughing a lot and having an awesome conversation (I will post that video in a couple of weeks), it was sooo worth the wait.

Check out the full recipe and video below and tag me on Instagram or Facebook when you make this dish.

Tajine Recipe-Moroccan Comfort Food

by Brown Vegan

Prep Time: 15

Cook Time: 3 hours

Ingredients (Serves 6)

Spice Mix

• Spice Mix
• Cinnamon
• Coriander
• Turmeric
• Ginger
• Less of…
• Cardamon
• Cumin
• Allspice
• Cayenne

Vegetables

• 1 tablespoon oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, chopped
• 1 parsnip, chopped
• 1 medium eggplant, chopped
• 1 sweet potato, chopped
• (2) 15 oz chickpeas, canned-drained & rinsed
• 15 oz crushed tomatoes
• 3 cups kale, stems removed and chopped
• 1 teaspoon salt
• Garnish (optional) Parsley & shaved almonds
• 3 cups of cooked couscous

Instructions

Preheat over at 325 degrees.

Sauté oil, garlic & spices in a skillet on medium heat for 7 minutes.

Transfer to clay dish and mix in all of the remaining vegetables. Cover the dish and bake for about 3 hours. Add 1 tablespoon of vegetable broth at a time if you notice your stew is drying out.

Garnish with chopped parsley & shaved almonds

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