I’ve been wanting to mess around with zucchini noodles for sometime and i’m glad i finally did. they are delicious and you can use them in lieu of pasta or soba or anything noodly. I topped them with mushrooms, radish, broccoli, tofu, basil, scallions and a warm almond broth and it was everything i dreamt it would be.
i will admit off the bat that this took a good chunk of my day to make. that being said, you could shortcut several parts of this. i used 2 sauces, a creamy cauliflower and a cashew sundried tomato. also, have you had lasagna with fresh pasta? IT IS A DIFFERENT THING and it is a very good different thing. so if you’re going to shortcut something i would recommend making a straight up tomato […]
for the rest of this month i have decided to only post COOKIES or COCKTAILS. because it’s close to christmas and that’s what i want to be eating and drinking. so here’s the first cocktail, a fizzy pineapple cocktail with rum and fresh basil!
hey friends, salad rolls! the great thing about salad rolls is that you can put pretty much anything you like in them. this time i used shredded jackfruit, smoked tofu and veggies
remember when i was going on about how i love collard wraps and how i made salad rolls with collards? well HERE IT IS. the future becomes the present. this is a weird take on salad rolls, the collards give it an earthy green taste that isn’t there otherwise, but if you are into that (which i am) then make these! another twist: almond satay sauce instead of peanut. why? because i don’t like peanuts. […]
go eat a food 