I finally tried ZOODLES (I know I’m late to the party!), but trying out my Veggetti for the first time is officially a game changer. This year my husband and I have made a commitment (note I didn’t say resolution!) to prepare more plant-based meals at home. Given that we are now half way through a 21-day Daniel Fast, I’ve been busy experimenting in the kitchen have been meaning to try zucchini noodles (aka zoodles) for some time now. I’m not sure if I’ll ever eat regular spaghetti ever again. Choosing a plant-based source to replace your regular white or whole-wheat pasta is a great way to not only get in your veggies in, but to feel satiated for longer. Zoodles can be eaten raw and cold or heated slightly. I chose to toss the zoodles in a pan for about 5 minutes to soften and warm them up a bit before folding in the pesto. I’ve tried making my own homemade pesto before but never really liked the taste of pine nuts, so this avocado version offers a great nut-free and dairy-free alternative. If you’re looking for something fresh and zesty, yet light and creamy you have got to try this Avocado Pesto! Keep in mind that although the lemon juice will help preserve the avocado in the pesto, ideally you should consume it right away or at least within 24 hours to keep that fresh and zesty taste!
I also chose to sautee some tofu, kale and baby tomatoes and a dash of soy aminos to add on top to make this dish extra hearty. Remove the soy and this recipe becomes Paleo-friendly in a addition to being Daniel Fast approved. Here’s what you’ll need…
- 1 zucchini
- 1 ripe avocado
- 1 tbsp extra virgin olive oil
- 1 tbsp coconut aminos
- 1 glove of garlic
- 1/2 cup fresh basil
- The juice of 1 whole lemon
- Dash of salt & pepper
Tofu, Kale & Tomato Stir Fry:
- 1 tbsp grapeseed oil
- 1/4 cup of cubed tofu
- 2 handfuls of fresh or frozen kale
- 10 baby tomatoes sliced
- Mrs Dash Garlic & Herb seasoning blend
- Dash of soy aminos
- Wash and peel your zucchini. Using a Veggetti (or any other spiralizer) create the zucchini noodles, cutting them into smaller pieces as they form. Place the zoodles on a paper towel and set aside in a strainer.
- Add the avocado, garlic, coconut aminos, extra virgin oil, basil, lemon juice, salt and pepper to a blender or food processor (I used a Ninja). Blend until smooth and set aside.
- In a large pan, heat grapeseed oil and add tofu. Sprinkle with Mrs Dash seasoning before adding in the kale and tomatoes. Cook for about 5 minutes and set aside.
- Add zoodles to the same frying pan you just used to sautee the tofu. Allow the zoodles to cook for about 3-5 minutes (until they are soft but still firm). Place zoodles in a bowl to cool.
- Add the prepared pesto to the zoodles and stir all together. Then, place tofu mixture on top. Enjoy!
This recipe will make 1 serving so be sure to double it if you plan on sharing. 🙂
If you try this recipe, be sure to tag me @_alifit_ and hashtag #fitbygrace #wellbyfaith