Vegan Food 4


My last two weeks have been really, but really hectic.
I have tried to be consistent in sharing one vegan healthy recipe every saturday, but I've failed :(
So instead of the normal saturday food post, I'll post it today monday (and you can just pretend this was posted saturday, ok?).

Since I tried them in Chile, Zucchini noodles are one of my favorite foods. If you are among the people who is body weight conscious, someone who is always looking for healthy options, this recipe is truly a must, and what better than sharing it now that is pretty much zucchini season!

What you'll need

For the Beet Marinara
3 tablespoons olive oil
1/2 large yellow onion, finely chopped
4 large cloves of garlic, minced
2 cups of peeled, chopped tomatos
1 can of finely chopped beets (or 2 big fresh beets, boiled, and finely chopped)
1/2 teaspoon fine sea salt or to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/8 teaspoon ground black pepper
1/4 cup fresh basil, chopped

For the Zucchini Noodles:
2 tablespoons olive oil
3 large zucchini squash
A pinch of salt and black pepper to taste.


What to do

Prepare the Beet Marinara Sauce:

  1. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté, stirring frequently, until translucent, about 10 minutes. Add the garlic and sauté another two minutes.
  2. Add the remaining ingredients except for the basil and bring to a  gentle boil. Reduce the heat, cover, and simmer for 20 minutes. Stir in the chopped basil and remove sauce from heat.

Prepare the Zucchini Noodles:

  1. Rinse the zucchini squash in cold water and chop off the tips and tails. Using a spiralizer (either hand-held or free-standing), spiralize the zucchini squash into noodles.
  2. Heat 2 tablespoons of olive oil over medium heat in a large saucepan.
  3. Add the zucchini noodles and sauté, stirring occasionally, until noodles are hot and reach desired “done-ness,” which usually takes about 3-5 minutes.
  4. Serve zucchini noodles with beet marinara sauce, freshly chopped basil, and grated parmesan cheese.

Note: If desired, the zucchini noodles can be left raw.

Bon Apetit!

Sandrachile:: Perpetually hungry Pennsylvania photographer. Vegan activist, occasional blogger, recurrent traveler and secretly food hoarder.