This is my favorite recipe in a long time!! If you’re in the mood for Thai but don’t want to break the calorie bank, try this twist on the traditional Thai curry noodles. I used @PinchOfYum’s recipe for the sauce (with a few variations to reduce the sugar), and I swapped out the noodles for spaghetti squash. Depending on the serving size, this dish is only 300-400 calories per serving! These noodles last a while in the fridge as well, they hold their form well! #paleo #pescatarian #glutenfree #vegan
Start by making the spaghetti squash. Preheat your oven to 350 degrees. Cut the spaghetti squash down the middle lengthwise. (Super helpful video on an easy way to cut your spaghetti squash here: https://www.youtube.com/watch?v=hOhJQ-Z0MzQ).
Line a baking sheet with parchment paper or aluminum foil, and bake the spaghettisquash (cut side down) in your oven for 45 minutes. Start making your sauce (below)!
Once out of the oven, let it cool enough to handle, scoop out the seeds with a spoon. Then using a fork, shred the squash all the way down to the skin. Set aside in a bowl.
THAI CURRY SAUCE:
For the sauce:
1 tablespoon oil
1 tablespoon fresh ginger, minced
2 tablespoons red curry paste
1 14-ounce can regular coconut milk (full fat for the best flavor)
½ cup reduced sodium chicken or veggie broth
2 tablespoons sugar
1 tablespoon hot chili paste (sambal oelek)
2 tablespoons fish sauce (omit for vegan)
2 tablespoons soy sauce
For the veggies:
1 tablespoon oil
half an onion, chopped
1 cup chopped broccoli florets
1 cup shredded carrots
1 cup chopped asparagus
1 cup chopped purple cabbage
sesame seeds or crushed peanuts for topping
limes for serving
a handful of fresh basil for serving
Sauce: Heat the oil in a large saucepan. Add the shallots and ginger; stir fry for 3-5 minutes. Add the curry paste; stir fry for 1 minute. Add the coconut milk, sugar, chili paste, fish sauce, and soy sauce. Simmer for 15 minutes or so while you prep the rest of the ingredients – it should thicken slightly.
Vegetables and Assembly: In a large skillet, heat the oil over high heat. Add the onion, carrots, broccoli, and asparagus. Stir fry for about 5 minutes until the broccoli and asparagus are bright green. Add the spaghetti squash noodles and toss around in the pan with the vegetables. Add the sauce and toss together until just combined. Serve on top of the purple cabbage, topped with sesame seeds or crushed peanuts and a squeeze of lime or chopped basil leaves if you want. You can also serve with grilled shrimp like I did for this photo.
This vegan zucchini and heirloom carrot “pasta” with creamy avocado alfredo sauce will fool you everytime!! Tastes just as good as your favorite pasta dish, without all the calories and carbs.
2 large zucchini
2 large heirloom carrots
1.5 tablespoons olive oil
juice of 1/4 lemon
pinch of salt
pinch of cayenne
Spiralize the zucchini and carrots – Bed Bath and Beyond sells the vegetti spiralizer for $15. My favorite way to do this is to use my spiralizer Cuisinart attachment. Set ‘noodles’ aside.
In a food processor (or by hand if needed), mix the avocado, olive oil, lemon, salt and cayenne until smooth and creamy. Depending on the size of your avocado, you may need to add a tiny bit more oil, but don’t go over 2 tablespoons. Set aside.
Lightly spray a non-stick pan (non toxic is best if possible) with olive oil spray. As long as you have a good non-stick pan, only a little bit of spray is needed. If you don’t have an olive oil spray, use a teaspoon of olive oil, just enough to lightly coat the pan. Heat the oil to medium high, and add the zucchini and carrots in the pan. Stir the ‘noodles’ just until heated throughout, but not more than 5 minutes or so. You don’t want them to get too soft. Put into a bowl and add the avocado sauce and stir. Serve warm. I always serve mine with a side of my favorite veggie burger. You can also add tomatoes, onion, cucumbers, etc.
Quick, easy, hearty and filling stew, very little prep and done in one hour! Dinner tonight??
The whole baby tomatoes and fingerling potatoes makes this stew hearty and delish!
1 tablespoon olive oil
1 white onion, diced
4 cloves of garlic, diced
1 parsnip, peeled and sliced
2 carrots, peeled and sliced – I used 2 purple heirloom carrots for this
2 cups of fingerling potatoes, whole with ends cut off
2 cups butternut squash, cubed
1/2 cup baby heirloom or cherry tomatoes
2 boxes (4 cups) of vegetable stock – I used 1 regular and 1 low sodium
1 teaspoon salt – I always use pink Himalayan salt
2 dashes of turmeric
2 dashes of cayenne
2 dashes of smoked paprika
2 dashes dried parsley
4 strips vegan bacon – I use Morningstar (optional)
Heat the olive oil on low to medium heat, add onion. Stir for 3-5 minutes until the onions become translucent and start to brown.
Add in the garlic. Stir for 1 minute, making sure not to let the garlic burn – first ever cooking lesson I learned from my dad!
Add in the parsnip, carrots, potatoes and squash. Stir for 5 minutes.
Add in tomatoes. Stir for 1 minute.
Add in the vegetable stock, and spices. Bring to a boil and stir. Lower to low/medium heat and let simmer (no cover) for 30 minutes. Occasionally stir.
After 30 minutes, test a potato and make sure they are soft. Lower heat to low and let sit for 10 more minutes.
I add veggie bacon to the top of this stew, but this step is optional – Morningstar bacon strips are my favorite by far! Spray a pan on high heat with a bit of coconut oil (Trader Joe’s makes a great coconut spray!), grill the bacon on high for 5 minutes on each side. Chop and add to the top of the stew.
Serve hot and enjoy!
**serves 4, lasts for up to one week in the fridge.