I have to admit, whenever a get a new kitchen toy, I make all the things that I can with it. My newest gadget is the Veggie Bullet. (Not sponsored, just use it and like it). It makes zoodles, and more zoodles quickly, and as you know, zoodle gadgets aren’t always easy to use. Using zucchini and yellow squash, I made this Zoodles With Avocado Basil Pesto dish for lunch. The secret to the great flavor in this dish is the Pesto–see if you agree. Vegan, gluten free and dairy free.
Spicy Smoked Vegan Taco With Garlic Cashew Cream. I think that the best food can be found inside of a taco. There are so many varieties of tacos, and they can be tossed together quickly with whatever ingredients you have on hand. Since going gluten free, corn tortillas have been essential to my feeling that I can still love food without being deprived. Staying with my main theme of trying to fit as much nutrition into a square inch as possible, I have combined cauliflower, sweet potatoes and brussel sprouts for a delicious and filling taco base. We have spiced it with with garlic, smoked paprika, chipotle and the best fats–avocado and cashews. I had no idea how they were going to turn out, but seriously, these tacos bring the flavor.
Quinoa Chipotle Burger. If you are craving a burger, and want to try something that is new and completely fulfilling, you must give quinoa burgers a shot. The quinoa, beans, chia and flax seed pack an abundance of protein and fiber, as well as other nutrients. The chipotle seasoning and sauce give the burger a tangy hot and spicy flavor that will make you forget that it is so healthy. To keep it gluten free, we added grilled portobello mushrooms for the bun, and built our burger with avocado and carmelized onions. Yum, is all I can say, but judge for yourself.