Introduction – Vegan Zucchini and Squash Noodles with Cauliflower Sriracha Alfredo

Hello everyone! I’ve been wanting to create a new blog for awhile now – a space where I can connect deeper with the vegan community, and those of you who may have an interest in it. I have a genuine love for people and that’s where a lot of my passion to share this cruelty-free lifestyle comes from. I want each one of you to be able to exist in a way that gives you vitality and freedom, and a large part of that has to do with what you put in and on your body.

So for those of you who may not know me, I’m Sarah! My desire for this blog is not to be a place for one-way communication, where I share my recipes/thoughts and you read and go on about your day. I want to find inspiration from you as well! Please respond to me, by posts, by email, on instagram, facebook – anything! I love to connect and explore new ways of thought, new friendships.

I’ve been vegan for 2 1/2 years now, and I’m thankful for every day of it. It changed my body and my spirit in the best ways possible! I also raise my 3 year old daughter vegan, and she is the most full of life, healthy, vibrant little being I know. I am thrilled to share some of my family’s favorite meals, snacks, and tips to eating vegan in this fast-food world!

This recipe is one that is so fun to make! We eat zucchini and squash noodles ALL THE TIME. It’s a staple! If you haven’t already purchased a Vegettie (or similar device) it makes the process of making these “noodles” a complete breeze. You can purchase one here: http://www.amazon.com/Veggetti-Spiral-Vegetable-Slicer-Veggie/dp/B00IIVRB3W#

Vegan Zucchini and Squash Noodles with Cauliflower Sriracha Alfredo

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Ingredients:

2 large zucchini

2 large yellow squash

Cauliflower Sriracha “Alfredo”:

2 cups steamed cauliflower

1 tbsp sriracha (more if you like more heat!)

1 tsp liquid aminos or low sodium soy sauce

1 tbsp tahini

1-2 tbsp unsweetened original almond milk

1 clove minced garlic

salt/pepper

Instructions:

Noodle your zucchini/squash and lightly steam for 1-2 minutes. You don’t want them cooked – just softened a bit. Then be sure to drain them well, as they will release liquid.

Take all the ingredients for the sauce and pour into your food processor. Process until completely smooth and creamy!

Add to the sauce to your “noodles” and toss well. I sprinkled on some dried parsley flakes and a tiny bit of paprika.

This makes one very large bowl. You can easily double to make enough for a whole family!

Thank you so much for stopping by! If you have time, please feel free to introduce yourself and how you came across this blog. I am anxious to get to know more of you!

I hope your day is blessed.

xo Sarah

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33 thoughts on “Introduction – Vegan Zucchini and Squash Noodles with Cauliflower Sriracha Alfredo

  1. Can’t wait to try this recipe. We are a family of 7…all vegan for 2 years (vegetarian for a year before that). With my recent pregnancy (our baby Fia was born on August 27th), I gained only 12 lbs. When I jumped on the scale the next morning after delivering her, I was down my 12lb. gain, plus another 7lbs. My Dr. was not supportive of my vegan diet in the beginning. Stating, that I wouldn’t be getting everything I need for the baby. I took no vitamins, had no drugs, ate all vegan (with lots of raw), and we had a very healthy, beautiful, 8lb. 6oz. baby girl. When I had my 4 other children, I was not vegan…and bouncing back took work. Being vegan has changed our whole family healthwise and this year, as a homeschooling project, the kiddos and I are compiling all of my vegan “creations” into a cookbook.

    Love your posts Sarah, as all of the ingredients are easily found or exist in most cooks cupboards😊. Keep up the good work, I look forward to following your blog & God bless you!

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    1. What an awesome testimony to the power of a vegan diet! I went fully vegan shortly after my daughter was born, and it changed everything. I’m so thankful to have found this lifestyle while she is so young! I’m absolutely thrilled to hear you are compiling all of your creations into a cookbook! I will be your first customer!!

      Thank you so much for your kindness and your encouragement. You are a blessing Tasha! God bless your sweet family!

      Liked by 1 person

  2. Ok. I’ve seen zucchni prepared like this but never really tried it. I always cook my zucchini the same way… I’m soo boring, just realised… next time I’d try your recipe. You’re one good looking creature, this jus can’t go wrong! 😉

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  3. Hello Sarah, you are beautiful princess. I wish you for to be my moon, you beautiful witch. Now you to come to Kazakstan & Borat (me) love for you to forever & to eat all vegetables.

    ^^^ That ornery stinker found your blog, too, sister!!! So excited for ALL THE VEGIPES!!!!! :))) Love yooou

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  4. This looks delicious! I noticed you don’t use olive oil (or any oil) in your recipes, so I was wondering how you make your roasted veggies without them sticking to the pan? If I eat cooked veggies, I like them roasted, but I hate pouring olive oil all over them!

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    1. I will usually coat them in a bit of minced garlic or veggie broth so that whatever seasoning I use will stick and then roast them on nonstick foil or a nonstick pan! I don’t have much trouble getting them to come off! 😊

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  5. ah this recipe looks amazing!!!! can’t wait to browse through your blog.love how everything is so colorful!!!!!!!!! and you simply radiate! need to make a salad or these noodles asap now

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  6. Thank you for the recipe. I got a gourd that is 4 foot long from my friend. So I was wondering what to do with it and I can replace gourd for zucchini for this recipe. Thanks for the post. Looks delicious

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