Zoodles are noodles made out of zucchini, nothing more. Using a julienne peeler or spiralizer, the zucchini is cut into noodles. Whenever I make zoodles, I usually dress them in a pesto or top them with marinara. This pesto has a lovely mix of basil, kale, and spinach, and because this recipe was is Fall- and Halloween-inspired, pumpkin seeds were thrown into the mix. The end result is really delicious.
After tossing the zoodles with pumpkin kale pesto, throw in some sliced grape tomatoes for more texture and sweetness. When served with my Pink Peppercorn vegan “Goat Cheese,” it is even more satiating and scrumptious.
For a quick, raw, and satisfying meal, try this dish. You will be happy you did!
Zoodle Brains with Pumpkin Kale Pesto
Time: 20 minutes
Diet: V, GF, GFV, DF, SF, SRF, NF, CFNF, R
4 medium zucchini
Pumpkin Kale Pesto:
1 cup basil leaves
¼ cup kale, stems removed
2 Tbsp spinach
¼ cup pumpkin seeds
4 Tbsp filtered water
¼ tsp sea salt
½ tsp fresh lemon juice
1 garlic clove, roughly chopped
1 shake or pinch of cayenne pepper
16 grape tomatoes, sliced in half
4 orange bell peppers, optional for Halloween
1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.
Pistachio Kale Pesto:
1. Place all of the Pumpkin Kale Pesto ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.
Bell Pepper Jack-o’-lanterns: (optional)
1. Carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o’-lantern face. When complete, set aside.
1. Toss the zoodles with enough pesto to coat, and
a) place onto a plate. Add about 8 grape tomato halves to the zoodles, and if you have it, a slice of Pink Peppercorn Vegan “Goat Cheese”. Serve immediately.
b) Toss in the sliced tomatoes and stuff each bell pepper with zoodles and tomatoes, replacing the top of the pepper once filled.
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