Tonight’s dinner was all vegan – and AMAZING. Dan’s mom sent us a zucchini spiral-er in the mail and it arrived today. Of course, we had to try it. It’s super easy to use and assuming it’s fairly inexpensive to buy on Amazon. The dish below had a lot of great flavors and the avocado pesto gave it a great spicy flavor. Definitely going to make again… and again… and again. Recipe below!

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Ingredients: (keep in mind that I never measure and never really follow recipes so everything is a guesstimate)

3 zucchinis (spiraled into pasta)

1 ear of corn

1 sweet potato

1 tbsp of butter

1/4 cup plus a few tbsp of olive oil

3 cloves of garlic

salt and pepper

turmeric

cinnamon

3/4 cup of fresh basil – not packed

juice from 1 small lemon

 

Directions:

Saute the corn in a pan until it gets golden brown (you’ll need to use a lid – I learned this the hard way) because once the corn gets hot it will start popping out of the pan. Toss in the pasta for a few minutes, you don’t want it to get too mushy and soft so watch carefully.

Cut the sweet potato into bite-sized cubes and toss in the broiler with turmeric, cinnamon, salt and pepper. Keep turning so they don’t get too brown.

For the avocado pesto, blend the avocado, salt, pepper, garlic, basil, lemon juice until it’s smooth and creamy.

Assemble together and enjoy!

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Dan loved it! Yum!

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