Mock Tuna Salad Sandwich

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I was very fortunate to try Best Foods new egg-free, cholesterol-free spread called Carefully Crafted.  It has a rich, creamy taste and Carefully Crafted Dressing & Sandwich Spread is made with non-GMO sourced ingredients.

The smooth, creamy, and light texture and tangy zip of Carefully Crafted helped transform my recipe into something I can see myself making on the regular.  I am so pleased. My recipe makes 2 sandwiches.  I happily ate one and I gave my non-vegan mate the other. Once he took a bite, he could not believe it wasn’t a real tuna salad sandwich.  He asked, “what is this sorcery?!  How were you able to make a vegan tuna salad actually taste like a real tuna salad?”  With a smirk and a giggle, this is what I told him.  Whenever trying to achieve a seafood taste in my vegan-friendly (and gluten-free) recipes I add a very special ingredient called ume plum vinegar (it’s alkaline and probiotic!).  I then take it one step further and add a sea vegetable of some sort.  In this case, I use nori (sushi wrapper sheets).  Both ume plum vinegar and nori taste like the sea to me, and the mashed chickpeas help achieve the tuna-like texture.  With all the other common ingredients found in a tuna salad, this mixture tastes just like the original, only a lot better.  Slap that goodness between two slices of bread with lettuce and tomato and voila—you have yourself a mock tuna salad sandwich. So simple and no mystery ingredients, so you can feel good about serving this recipe to your family.

This article was created in partnership with Best Foods and FeedFeed – all opinions expressed are my own.

 

Mock Tuna Salad Sandwich

Servings: Makes 2 to 4 sandwiches

Time: 15 minutes

Ingredients

1 (15.5-ounce) can chickpeas, drained and rinsed well 1/4 cup Best Foods Carefully Crafted Dressing & Sandwich Spread 1/4 heaping cup chopped celery 2 tablespoons sliced shallot or red onion (soaked in cold ice water for 30 minutes)

½ sheet nori

1 tablespoon whole grain mustard 2-3 teaspoons ume plum vinegar 2 teaspoons celery seeds

1-2 pinches cayenne pepper Freshly ground black pepper 2 to 4 slices gluten-free bread 2 to 4 romaine lettuce leaves, washed and dried well

 

Directions

1. Place chickpeas in the bowl of a food processor and pulse four or five times times to roughly chop. Add remaining ingredients (add 2 teaspoons of ume plum vinegar to start) and pulse four or five times more to incorporate. If you feel the salad needs more saltiness, add a little more ume plum vinegar to taste.

2. Lay out 2 slices of bread. On one slice, spoon on the mock tuna salad. Add on lettuce and tomato, and top with other slice of bread. Cut in half and enjoy!

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Red Pepper Puree and Veggie Republic

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One of my favorite accessories is my bracelet from The Veggie Republic.  For every bracelet sold, The Veggie Republic donates 5 pounds of fresh produce to families in need!  Every bracelet has 12 veggies on them and to help promote more veggie awareness and consumption, I’m part of their “12 Days of Veggielicious”.  Today I am celebrating the red bell pepper and all of it’s glory.  To celebrate the pepper, I am going to share a few bits of information about it and also share a super Red Pepper Puree recipe to help you add more red bell peppers into your life!

This red pepper puree is packed with protein and potential health benefits.

Red bell peppers contain about 300 percent of the recommended daily intake of vitamin C, which makes them loaded with antioxidants and helps with iron absorption.  The vitamin B6 and magnesium in red bell peppers decrease anxiety and reduce bloating and hypertension.  The vitamin A in these peppers  is also good for eye health, and since they contain lycopene (which is what makes tomatoes and these peppers red), they may help in the prevention of prostate and lung cancers.  Recent research shows that sweet red bell peppers also increase our metabolic rate by activating thermogenesis.

Hemp seeds are an incredible source of vegan, biologically available and easily digestible protein.  Three tablespoons of hemp seeds contain 11 grams of protein.  They are also loaded with fiber, Omega-3, and Omega-6 fatty acids, making them conducive to digestive, brain, and bone health.

Since this red pepper puree is packed with protein, this puree actually helps to satiate the appetite.  Best served with the pistachio pesto, I use this puree as the base sauce.  By that I mean I place a circle of it in the center of the plate, then add my noodles or ravioli on the plate that are dressed with pesto.  Eaten together, the pistachio pesto and red pepper puree is a real treat.

Although the red pepper puree won’t have as much pizzazz without its partner, the pistachio pesto, it is still good served alone as a salad dressing, a pasta or pizza sauce, or even as a dip, thickened by pureeing in more hemp seeds.

For a super quick and easy lunch, I have added this puree to zoodles with quinoa, raw shredded cabbage, and sometimes I add pieces of red peppercorn “cheese” to it.  It is wonderful!  Even better served with some pistachio pesto, which can be found in the My Eclectic Kitchen cookbook app!

I hope you try and enjoy it!  Thank you to The Veggie Republic for my beautiful bracelet and for promoting Veggie Love and nourishment around the world.

 

Red Pepper Puree

Servings:  4

Time:  10 minutes

Brief:  This nutritious red pepper puree is rich in protein and perfectly complements the pistachio pesto.  It can also be used as a dressing in salads, as a sauce in pasta dishes and pizza, and even as a dip.

Diet:  V, GF, GFV, DF, SF, SRF, R

Ingredients:

1 ½ red bell peppers, seeds and pith removed

½ tbsp lemon juice

½ green onion, white part only

¼ tsp sea salt

½ tbsp cold pressed olive oil

¼ cup hemp seeds

½ garlic clove

¼ tsp crushed red pepper flakes

Directions:

1.  Blend all of the ingredients together until smooth.  Taste and season accordingly.

2.  Strain and transfer to a bowl or jar.  Cover and store in the refrigerator.

 

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Cookie Grams Available For Sale!

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What’s a Cookie Gram?  Instead of a telegram, it’s a cookie gram!

Perfect simple and thoughtful gift for friends and loved ones. Each package comes with 5 delicious vegan, gluten-free, grain-free Chocolate Chai Cookies and an enclosed, personalized, handwritten card. Please indicate the gift card message under “special instructions” at check out. 

These cookies are vegan, gluten-free, refined sugar-free, nut-free, and grain-free. They are made with organic coconut palm sugar, garbanzo flour, and unrefined coconut oil. Chocolate Chai Cookies are best-sellers at Nuda Juice Shop in San Pedro and at the San Pedro Farmers Market. 

Order cookies for your loved ones today!

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The Ultimate Vegan Thanksgiving Menu 2015 (Soy-free)

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I’m excited to share my 2015 Vegan Thanksgiving collaboration with Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com!   You are all set to plan a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.  I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

Please tag us in social media #YSJThanksgiving if you recreate any of our dishes!  We would love to see them!

OUR FULL MENU:

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Fall Quinoa Stuffed Acorn Squash (gf)

Arugula and Persimmon Salad (gf)

Herbed Biscuits & Mushroom Gravy (gf)

Butternut Squash Mac n Cheese with Crispy Sage (gf)

Kabocha Squash with Rajas Gratin (gf)

Sourdough Stuffing (gf)

Holiday Sausage (gf)

Holiday Meatloaf

Best Vegan Creamed Corn (gf)

Vegan Green Bean Casserole with Cashew  Cream and Bread Crumbs (gf)

Pumpkin Pie with Coconut Whipped Cream (gf)

Persimmon Galette with Toasted Coconut Covered Crust

Apple Cider Donuts

 

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My Sweets & Treats Now Being Sold at Nuda & San Pedro Farmers Market

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Exciting News!! My sweet treats (and some savouries) will be available to you this Farmers Market Friday at Nuda Juice Shop from 9am-2pm! Nuda Juice Shop is located on 6th Street, right where the San Pedro Farmers Market takes place at 407 W 6th St, San Pedro, CA 90731.

What will I be making?!

Cookies
Tartlets
Muffins
Cupcakes
Mini Pies
Vegan Cheese and Crackers
And more!

ALL organicvegan, & glutenfree weeeee!

We will also be taking pre-orders for the holidays: Pumpkin Pies and Fruit Tarts!

Whatever does not sell will be placed for sale at Nuda, so if you can’t make it between 9am-2pm, stop by after or during the weekend!

Hope to see you there!

 

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Holiday Sausage

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Time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

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I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

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Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

To add a more “meaty” component to our menu, I decided to take my breakfast sausage recipe, which is in the app, and add a bit of a holiday spin to it.  Behold Holiday Sausage!  It’s a versatile sausage that you can crumble into sauces or soups.  I hope you and your loved ones love it as much as I do!

 

Holiday Sausage

Ingredients:

½ cup quinoa, uncooked

1 cup filtered water

2 Tbsp flax meal

6 Tbsp filtered water

2 cups crimini mushrooms, roughly chopped

1 cup walnuts

1 1/4 tsp sea salt

1 Tbsp fresh parsley, roughly chopped

2 tsp fresh sage leaves, roughly chopped

2 tsp fine thyme leaves, roughly chopped

1 tsp rosemary, chopped

1 Tbsp coconut palm sugar

½ tsp freshly grated nutmeg

½ tsp cayenne pepper

½ tsp red chili flakes

 

Directions:

1. Rinse and drain quinoa. Place the quinoa and 1 cup of filtered water in a small saucepot and cover. Cook the quinoa over medium heat. Once it has reached a boil, reduce heat to low, and simmer. The quinoa should be cooked in about 15 minutes, when all the water is absorbed. Keep an eye on it so it doesn’t burn. Set aside to cool.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat mat.

3. Add all the remaining ingredients into the food processor. Then add the cooled quinoa and process until you have a mixture that looks like ground “meat”, meaning there should not be big lumps of nuts or mushrooms.

4. Scoop 2 Tbsp of the mixture onto the baking sheet and form into round patties. I use a 1-ounce scoop to make this process easier, then I press down to make make into a sausage patty.
5. Bake in the preheated oven for 15-20 minutes or until browned.

6. Allow sausage patties to rest on the baking sheet for at least 3 minutes before transferring them to a plate.

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Kabocha Squash with Rajas Gratin

 

Version 2Now that Halloween has passed, it’s time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

IMG_2794

I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

IMG_2795

Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

One of my favorite dishes in my pre-vegan days was Suzanne Goin’s kabocha squash gratin.  I thought it would be perfect for Thanksgiving, so I veganized it, and to my delight, it was delicious!  There’s a bit of sweetness from the squash, creaminess from the cashews, and a nice kick of spice from the rajas.  I hope you try this recipe and love it!

Kabocha Squash with Rajas Gratin

Prep Time: 1 day

Servings: 6-8

Ingredients

Soft Cashew Cheese 

1 cup raw cashews, soaked overnight

1/4 cup fresh lemon juice

3 Tbsp agar agar

2 tbsp filtered water

1/2 tsp fine sea salt

 

Cashew Cream

1 cup of cashews, soaked overnight, rinsed and drained

½ cup of filtered water

 

Fire Roasted Chilies for Rajas

2 poblano or pasilla chiles, charred, peeled, deseeded, and cut into strips

 

Roasted Kabocha Squash

1 medium kabocha squash, peeled (optional), sliced 1/4″ thick

1 Tbsp grapeseed oil

2 Tbsp thyme, chopped

sea salt and freshly ground black pepper

 

Rajas

1 1/2 onion, sliced

sea salt and freshly ground pepper, as needed

1 tsp dried oregano

1/4 cup cashew cream

poblano pepper strips

Directions

Make Soft Cashew Cheese 

1. Place cashews in a large bowl and cover with 3 inches of filtered water to soak overnight.

2. Drain the liquid, rinse under cold water and drain again.

3. In the blender, combine and pulverize the cashews, agar, lemon juice, sea salt and 2 tbsp filtered water. Blend until creamy, taking breaks to scrape the sides of the blender with a silicone spatula to ensure everything gets creamed smooth.  When creamy, pour into a small bowl, cover, and refrigerate.

 

Make Cashew Cream

Place all the ingredients in a blender and blend until smooth.  If the mixture is too thick, add filtered water 1 tablespoon at a time. We want this to be the same consistency as cream, so adjust accordingly.

Fire-roast Poblano Chiles
Peel the chiles as shown in the video link
Roast Kabocha Squash
Preheat oven to 400 degrees.  Cut the kabocha squash into 1/4″ pieces. On a sheet tray, add the oil, sea salt, pepper, thyme, and squash.  Toss together, then place in the oven for 40 minutes, flipping the pieces half way through.
Make Rajas
Heat a saute pan, add oil, then the onions, sea salt, pepper, oregano.  If the onions start sticking to the pan, add some filtered water to help cook and deglaze the pan.  Once the onions look translucent, add the poblano chile strips.  Saute for about 3-5 minutes, then add cashew cream.
Assemble
Use an 8″x7″ or 8″x8″ deep casserole dish, and one layer of roasted kabocha squash.  On top of that, add one layer of rajas, one layer of crumbled cheese, then pour the cashew cream to cover.  Repeat until you run out of ingredients.  I usually finish off with the layer of kombucha squash.  Also, remember to make this super creamy by pouring on a lot of cream.
Bake in a preheated 350 F degree for about 25 minutes or until it has bubbled for 15 minutes.

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Witches Drizzle Candy Apples

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Use and green apples to make these special Witches Drizzle Candy Apples.  They are so much better than the original with no artificial coloring or flavoring.  Fiber and a bit of sweetness is what you’ll get with these stunners.  What more could you want from a treat this Halloween?!

Ashley, Cindy, and I want to wish you a very wickedly fun and safe Halloween!

 

Witches Drizzle Candy Apples

Prep Time: 20

Servings: 4

 

Ingredients:

4 green apples like Granny Smith

2 cups raspberries (can be frozen or fresh), strained

1 cup raw coconut sugar

1 Tbsp fresh lemon juice

4 popsicle sticks

 

Directions:

1. Wash and dry apples. Remove stems and push the popsicle sticks into the top of each apple.  Place the apples on a plate or ¼ sheet tray lined with parchment paper.  Set aside.

2. Blend the raspberries.  You should not need liquid to blend.  If the raspberries don’t blend for some reason, measure the berries, place them in the blender, and wait for them to defrost.  As they defrost, liquid from the berries will appear, which will help them to blend.  Blend until pureed.

3. Strain the raspberries through a sieve and discard the seeds.

4. In a small sauce pot, add 1 Tbsp lemon juice, the coconut sugar, and the raspberry puree. Turn heat up to medium and stir for about 10 minutes using a silicone spatula. Turn down the heat to about low-medium and continue to stir until the mixture starts to coat the back of the spatula or a spoon.  This may take another 5-7 minutes.  Turn off the heat. Allow it to cool for about 2 minutes.

5. Holding the apple by the popsicle stick, dip the apple into the candy mixture, carefully holding the pot by its handle, moving it so as to help coat the apple with candy.  Place the apple onto the parchment.  Repeat and if you wish, you can re-coat the apples with another layer.  It can also help to cool the apples in the refrigerator for a few minutes before coating them again.  Once coated, place in the refrigerator until set and ready to serve.

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Crime Scene Chocolate Cake with Raspberry Blood Splatter

 

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If you’ve never had a crime scene chocolate cake, boy are you in for a treat.  It’s light, super moist, and so fun to eat (not to mention to make!).  My girlfriends, Cindy and Ashley had a frightening good time making this.  We’re all fans of cake, especially oil-free, vegan, and gluten-free cake) so when it came time to devour it, we seriously were like the Walking Dead.  Check out my Facebook page, My Eclectic Kitchen, and Instagram @yvonne_deliciously_vegan, for all the Halloween fun!

 

Crime Scene Chocolate Cake

Servings: 8-12

Time: 1 hour

Diet: V, GF, GFV, DF, SF, NF

 

Cake:

Dry Ingredients:

3 cups oat flour

3/4 cup cacao powder

1 ¾ tsp sea salt

1 T plus ½ tsp arrowroot

1 ½ tsp baking soda

 

Wet Ingredients:

1 3/4 cup plus 2 Tbsp almond milk (or rice milk for nut-free)

¼ cup unsweetened applesauce

¼ cup almond butter

1 1/2 Tbsp coconut vinegar (or apple cider vinegar)

1 1/2 cup coconut sugar

6 drops liquid stevia

1 ½ tsp vanilla

 

Other Ingredients:

½ cup vegan semi-sweet chocolate chips, soy-free (optional)

2 popsicle sticks

 

Whipped Coconut Cream: (optional for Halloween)

One 15-ounce can full-fat coconut milk

1 Tbsp coconut sugar, optional

1 tsp vanilla extract

1/8 – 1/4 tsp ground cinnamon, optional

 

Raspberry Couli: (optional for Halloween)

Pint raspberries

1 Tbsp maple syrup

 

 

Directions:

1. Chill a can of coconut milk in the refrigerator overnight.

 

Cake:

1.  Preheat oven to 350 degrees F.

2.  Line the bottom of 2 7-inch round cake pans with parchment paper.  Pull out 7 inches of parchment paper, fold it in half, and trace a circle, using the 7-inch cake pan.  Cut out the circle and you should have two circles.  Spray the pans with cooking spray, place the parchment paper circles at the bottom of each cake pan, then spray again.  Set aside.

3.  In a large mixing bowl, mix the almond milk (or rice milk), grapeseed oil, vanilla extract, and applesauce.

4.  In another bowl, whisk together the sorghum flour, brown rice flour, arrowroot flour, cacao powder, arrowroot, coconut sugar, and baking soda.

5.  Fold the dry ingredients into the wet mixture just until they combine.  Fold in the chocolate chips until well blended.

6.  Distribute the batter evenly into the 2 7-inch cake pans. Alternatively, evenly distribute batter into 12-cupcake pan, lined with cupcake baking cups. About a heaping ¼ cup each.

7.  Place the 7-inch pans onto a baking sheet, then into a preheated oven and bake for 27-30 minutes.  The cake should have a little bounce back when pressed.

8.  Cool the cakes in the pans for at least 40 minutes to an hour, or until completely cool.  While the cakes are cooling, make the chocolate frosting.

 

Coconut Whipped Cream:

1.  Place the can of coconut milk in the refrigerator and leave it there until well-chilled.  I chill mine overnight or for a few days.

2.  Open the can of coconut milk upside down.  There, you will find coconut water- loose liquid.  Pour it out into a bowl or cup to drink, or save for later use in a smoothie.

3.  Carefully scoop out the thick layer into a bowl or mixing bowl of a stand mixer.  Make sure you don’t get liquid in the thick, solidified cream, or it will be difficult to whip and obtain soft peaks.

4.  Turn your mixer or hand beater to high speed, and whip the coconut cream for 3 to 5 minutes.

5. Whip until it becomes light and fluffy with soft peaks.  Mix in coconut sugar, vanilla, or cinnamon.  Whip it some more until combined.  Taste and adjust sweetness, vanilla, or cinnamon flavor.

6. Refrigerate until ready to use. Before using it, whisk it.

 

Raspberry Couli:

1. Wash and drain the raspberries.

2. Blend the raspberries, then stain through a sieve, using a ladel to help the juice through.

3. Add 1 Tbsp maple syrup and mix.  Taste and adjust sweetness to taste with either more maple syrup or stevia drops.

 

Assemble:

Cupcakes-

1. When cupcakes have fully cooled, frost the cupcakes or cake with coconut whipped cream.

2. Dip clean fingertips into the raspberry couli and flick your fingers towards the cupcakes to spray the cupcakes with raspberry couli “blood”.

3. Refrigerate

 

Cake-

1. For a cake, center the 7-inch cake circle on top of a revolving cake stand.

2.  To remove layers from baking pan, turn the cake pan upside down and it should fall out onto your hand.  Remove the parchment paper from the bottom of the cake.  Place the first layer, bottom side down, at center of cake stand.

3.  With an offset spatula, evenly spread approximately 2 ½ ounces of frosting on the layer. Center second layer on top of first layer with the topside down.

4.  Measure the height of the cake by inserting the popsicle stick towards the center of the cake. Pull it back out and cut off the excess popsicle stick.  Cut the other popsicle stick the same length.  Place the sticks back in the cake, toward the center, about an inch apart.  These will keep the layers in place.

5.  With an offset spatula, pour the remainder of the frosting to cover the top and sides of cake, however you wish.

6. Dip clean fingertips into the raspberry couli and flick your fingers towards the cupcakes to spray the cupcakes with raspberry couli “blood”.

7.  Refrigerate until needed.   You may want to warn your guests about the wooden sticks, or remove it from their slice if you see them.

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Mysterious Marinara

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Zoodles, also known as zucchini noodles, are one of my favorite things.  I have always been a lover of pasta, and having pasta in this form allows me to eat pasta to my heart’s content.  I can have zoodle pasta in abundance!  There are so many ways to have them, too!  I have quite a few recipes in the My Eclectic Kitchen App.  Recently, I had them for the very first time with a raw marinara, and it was great!  What I am going to share with you now is Cindy’s raw marinara.  When topped onto zoodles then decorated with sliced olives, the plate can resemble brains with eyeballs–perfect for a creepy Halloween meal.

This recipe is part of Ashley, Cindy, and my Halloween Party Food Collection 2015.

 

Mysterious Marinara

Servings: 3-4

Time: 15 minutes

Ingredients:

  • 1 cup of chopped red bell pepper
  • 1 cup of soaked sun-dried tomatoes (no oil)
  • 1 chopped ripe tomato
  • 1⁄2 teaspoon of Himalayan pink salt
  • 2 teaspoon dried oregano
  • 2 teaspoons of dried basil
  • 1 medjool date
  • 1 dash of cayenne

Directions:

Place all the ingredients in a food processor and process until smooth. Pour over raw zucchini noodles and garnish with green olives (optional)

This Marinara sauce can be enjoyed raw or you warmed and lasts up to 3 days stored in the fridge.

 

For Zucchini noodles-

You can use a spiralizer, vegetti, or julienne peeler  to make spaghetti shaped noodles.  Or you can use Peeler for thick fettuccine pasta ribbons. Just  Pass the peeler or over the side of the zucchini lengthwise to produce long, flat noodles. When you approach the seeds, turn the zucchini and begin slicing the other side.

 

 

 

 

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