Eat it RAW.. or not.

I guess you can say I have been in a spaghetti zone lately. It comes and goes but this week has been a hit with an amazing spaghetti squash recipe that I made. Those with addictive tendencies know that when we have something on our mind- it’s not over til’ it’s over. Might as well take that as an opportunity to “reinvent the indulgence”. The spaghetti squash was delicious and put me in the mood for another variety of spaghetti- this time with zucchini.

I began with the raw version. That’s the beauty of zucchini spaghetti- you can eat it raw, I was in the mood for a salad and of course I am far from boring in that department. I went for it. I have to say that I do love my spiralizer. It gives vegetables a twist.. literally! The zucchini spaghetti is probably the most famous of it’s uses although, I really need to experiment more with the other blades.

For now, it was about the gorgeous long strings of this spaghetti. I still had a garden fresh tomato so it was salad time.

Zucchini strings
Fresh tomato
Finely chopped onion
Bell pepper chopped
Avocado
Artichokes
Olive Oil
Sea salt
Tossed and topped with a few pine nuts!

 

Some days I am in the mood for a salad and others I just need that home cooked feeling. I literally split this all in half and saved the second portion for a meal the next day – this time cooked.

For the cooked version, I added some chick peas, tofu and more artichokes that I had in the refrigerator. Of course I didn’t cook the avocado! avocado never makes it past the moment in my place- it’s just too dam good! I was feeling hot and spicy today so I added some vegan hot sauce and splurged with my low calorie spaghetti indulgence.

I even made my own vegan parmesan that I saw on a vegan Facebook site. It was so simple: 1 cup un-salted cashews to 1/4 cup nutritional yeast, sea salt and pulsed in a food processor.

I heated the pan with some coconut oil and did this quick sauté. I was actually feeling guilty afterwards but really there was no need. Luckily, after an hour or so, the guilt was replaced with an avocado chocolate mousse dessert that I knew I could indulge in. This too was vegan of course- I have blogged it before. Check it out!
All is well!