What I Eat as a Vegan: Noodle Edition

September 15, 2016

Since I bought my noodle maker, I have been having WAY too much fun making dinners for Marty and me. I love having vegetable noodles because there is so much you can do with them and they always leaving me feeling full. And there is no guilt involved because it’s not really pasta! Today I am going to show you my favorite cooked and raw recipes, as well as a  kind of strange dish that ended up being really delicious. To the noodles!

Sweet Potato with Sauteed Mushrooms

This dish is inspired by my mom who is an amazing, creative cook. She recently started eating a plant based diet (I’m so proud!) and has been texting me pictures of her lovely creations. I changed it up a little bit, but the credit for this delicious dish goes to her!

First, peel the sweet potato before putting it into the spiralizer. You will be left with these beautiful noodles, ready to saute.

Before I cooked the noodles, I already had a pan of olive oil, chopped onions and mushrooms sizzling on the stove. I let the onions caramelize a little with some salt and pepper before adding the mushrooms. img_2498

After they are cooked down and the mushrooms are almost ready, in a separate pan, heat up some olive oil before throwing in your sweet potato with a chopped clove of garlic. You don’t want the garlic to burn and you don’t want to cook the noodles for too long, just enough for them to darken in color and warm through. Add the two pans together.

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I topped mine with some broccoli and drizzled on sriracha for an extra kick. Marty chose to saute spinach and top his noodles with sriracha as well!

Such a savory dish! Thanks mom!

Zucchini with Vegan Pesto (Fully Raw)

This is my favorite meal. It’s so easy to make and I have made it again and again. I have done this dish with cucumber noodles as well, for a lighter dinner. Even though every time I make it, I eat a ton if it.

To start, make the pesto.
Blend a cup of raw almonds in the food processors until they are also like powder. A few chunks are fine though. Next add the rest of your ingredients.

  • fresh spinach (cut the stems off)
  • olive oil
  • one clove of garlic
  • dried basil (I use a good amount)
  • salt
  • pepper
  • nutritional yeast

Blend together! The nutritional yeast is important because it’s going to give your pesto that traditional cheesy flavor. Sometimes, I will add avocado to the pesto mixture for added creaminess.

Now,  pour pesto over your zucchini noodles and dice up some tomato! So amazing.

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Buffalo “Chicken” Noodles

Sometimes Marty and I have the classic dilemma of not knowing what to eat for dinner. However, our problem is that we want everything we have and therefore must narrow it down to one dish. But since we are fat kids at heart, we usually end up having everything we want anyway. This time we wanted buffalo chicken AND noodles. Therefore, this recipe was born.

Instead of chicken, your base for this recipe is cauliflower. Most of the recipes I see online call for flour and  I am trying to stay away from gluten as much as possible. I decided to try breading the cauliflower with ground up almonds and see how that would work. After blending the almonds in the food processor, I combine:

  • Cumin
  • paprika
  • salt
  • pepper
  • garlic powder
  • almond milk

This is going to be your batter. Coat each piece of cauliflower and place on a cookie sheet. I baked these at 400 degrees until they were golden brown. Make sure to check them half way (around 15 minutes in) and flip them over.

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The almonds didn’t stick that well to the cauliflower, but they did enough to get the effect. They just didn’t look that pretty. However, the almonds do crisp up nicely and I really enjoy their flavor. After the cauliflower is cooked, pour over some buffalo sauce. We bought a vegan sauce from Tessemae’s All Natural brand. You can find this at Whole Foods.

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After the cauliflower is coated in as much dressing as you prefer, bake for another 10 minutes. Now normally this is enough and you can just dip your little cauliflower nuggets in a vegan blue cheese sauce. (This kind from Daiya is amazing). However, like I said we were craving noodles as well so we simply topped our buffalo chicken on top of our zucchini noodles and sprinkled the blue cheese dressing over like a sauce.

It was surprisingly delicious and VERY filling. But it kind of gave me the feeling that I  was eating a chicken and spaghetti dish, like I was eating sometimes from bad for me. Instead, everything is plant based and nutritious so I ate the entire thing 🙂

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Let me know if you want to see more recipes and food experiments from me! I love trying new things and preparing my own food. Comment below!

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6 Comments

  • Reply Heidi September 15, 2016 at 4:33 pm

    Small suggestion for the “Buffalo Chicken Noodles” try a tbsp or 2 of ground flax seed! Might stick better! Sounds delish! I’ll definitely be trying it!

    • Reply avocadogypsy September 15, 2016 at 5:12 pm

      Thank you Heidi! Sounds great, I will definitely try that

  • Reply Sharon September 16, 2016 at 1:16 pm

    I can’t wait to try the buffalo recipe!! Looks so satisfying!! Heidi I think the flax idea is great! I toss fresh green beans in melted coconut oil, just enough to moisten them then toss into fresh ground flax seeds and seasonings. Spread these “french fry” like beauties on a sheet pan into a 425 degree oven and let them crisp up!! So good, and addicting!

    Kailey I love your blog and always so excited to read what you have to say about vegan life! Thank you

  • Reply Lauren Umano September 23, 2016 at 10:00 pm

    I love your blog!!!! So interesting, so inspiring! You are doing great!!!!! Love you….

  • Reply What I Eat in a Day: Fully Raw – Avocado Gypsy September 24, 2016 at 11:54 pm

    […] read any of my other posts, you know I’m a fan of vegetable noodles for dinner. (check out my noodle post!). For dinner today, I made a delicious mango avocado sauce to pour over my zucchini. I was […]

  • Reply How Vegans Get Their Protein – Avocado Gypsy October 14, 2016 at 6:42 am

    […] 7 grams per cup of fresh nuts or in 2 tablespoons of almond butter. I use these to make an amazing raw pesto with spinach (double protein!) or just to snack on throughout the day. Raw almonds, without salt, […]

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