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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