Given the fact that spiralizers are also known as “saladaccos,” I’ve christened my brand new spiralizer “Sallie.” A few days ago, I tested Sallie’s capabilities by making perhaps the most obvious spiralizer dish possible – zucchini “pasta” noodles.
My spiralizer test started off with a minor hitch. I thought we had a zucchini in the vegetable crisper, but apparently cucumbers are easily confused with zucchinis when viewed through plastic refrigerator drawers, and I got a nasty surprise when I attempted to remove my “zucchini” from the fridge. This minor setback was remedied by an impromptu trip to the grocery store, where I was pleased to discover locally grown zucchinis on sale. Score! I picked up a few lovely specimens and headed home.
The poor little zucchini didn’t know what hit him – Sallie’s blades made fast work of the little devil and reduced the sucker into a surprisingly large pile of gorgeous green noodles. Needless to say, I was quite pleased with the results. Although I’d wanted to make a raw marinara sauce to top my pasta, necessity (and a lack of certain ingredients) proved once again to be the mother of invention and I instead came up with a fairly tame broccoli pesto-type topping for my pasta. Mixed with some fresh cherry tomatoes straight outta the garden, this was one of the tastiest and simplest lunches I’ve had in a while.
Holy delicious vegetables, Batman! Doesn’t this look so pretty? And the broccoli-basil pesto was super simple to make. I love having basil plants sitting on the backyard deck; I can go harvest basil whenever the need strikes! :) I’m going to include the “recipe” for this pesto, but it’s super simple and could definitely benefit from any sort of spice you’d like to add.
Super Simple Broccoli-Basil Pesto (makes a large batch, more than enough for one bowl of zucchini noodles!)
2 heads broccoli
1 large handful basil (adjust to taste)
~1 T olive oil (again, adjust to taste)
Salt and pepper to taste
First, steam your broccoli for about a minute or two, just to soften it up a bit and to give it that lovely bright green color. To keep this recipe 100% raw, I’m sure you could skip this step and still have it turn out just fine. Then put your broccoli in a food processor and give it a few whirls until it’s in noticeably smaller pieces. Add your olive oil and basil and process it ’til everything’s pretty finely chopped. Add spices to taste and pulse the whole shebang a few more times to mix it up. And that’s it. Super simple!
Now, you’d think I would’ve gotten my fill of zucchini at lunch time. But oh no, I couldn’t leave well enough alone, especially with those gorgeous local zucchinis sitting pretty in my fridge. So that night I whipped up a batch of the St. Patrick’s Day Zucchini Muffins from Fat Free Vegan Kitchen.
Susan never steers me wrong. These were moist, flavorful, and delicious. They’re completely fat free since I didn’t include the crumb topping; I just sprinkled them with a little bit of cinnamon sugar. I also used a flax “egg” in place of the Ener-G, since I don’t have any egg replacer.
These muffins went fast. My decidedly non-veg*n brother was home for the weekend, and when I caught him munching on a muffin after lunch, he told me that he actually prefers my vegan muffins to “regular” muffins! I’m not gonna lie; that made me feel a little melty inside. Three cheers for delicious vegan baking!