A rainy day is perfect for this dish that can be eaten cold or warm. I ate it warm today (I wrote this on a rainy Wednesday). I share the recipe below along with pictures.
I am writing this while watching the Food Channel – which of course is one of my favourites!!! I also LOVE HGTV and any show on living overseas and exotic places.
The food channel is fun to watch but in reality – we cannot possibly cook like that every day. Not unless, cooking is your job or you are lucky enough to have all this free time to play in the kitchen.
I know that most of you don’t, so that is why I make my recipes easy and quick. I love using ingredients that you normally would have in your fridge and cupboards.
Veggies are my favourite but I know that it is nice to mix it up and have them in a different way – you know – other than a plain old salad or steamed veggies….. So today I went into my fridge and pulled out some FRESH veggies I got at the farmers market and thought about what I could make.
It came to me – I felt like something different, warm, creamy and cheesy!! That is what you are getting today!
Funny what I am watching right now is Diner’s Drive-Ins and Dives and they are showing Mac and Cheese!! But man – flour, tons of cheese and pasta – yes, that will kill ya!!
My cheezy recipe is a little healthier (well, a lot) and will leave you feeling light yet satisfied!!
Making the noodles is easy and fast – please do NOT think this is going to take much time – just do it!
HERE IS HOW TO DO IT:
Peel a zucchini and then continue to peel (with veggie peeler) making ribbons or noodles (like fettucini noodles).
Here is a picture of the ones I did. Great idea to put them on some paper towel (or a cotton towel) to absorb the water content. Also a picture of the chili cheeze sauce (dairy free – made with cashews, recipe below)
Then you can get the other stuff ready. You can add whatever you like. As much or little veggies as you wish. I had some fresh local broccoli and then frozen peas (a staple of me) in the freezer. Funny I never liked peas as a child – I love them now. I also wanted to add some colour so I had a can of organic black beans and some garden fresh cherry tomatoes – PERFECT!!
I rinsed and chopped the broccoli and tomatoes and thawed the peas by adding hot water (letting sit maybe 10 minutes) then drained them.
I added water to a pot, blanched the broccoli (boiled it for about 2 minutes), then rinsed with cold water to stop the cooking process.
I then added a bit of oil and water (yes, it sizzles) to the pot and then the veggies and beans and warmed the whole mixture up, stirring often. Here is pic of that happening:
Now you can have this dish with another sauce, or just some olive oil, nutritional yeast, salt and pepper.
Or of course you can make the Chili Cheeze Sauce (recipe below) as I did today. So creamy and delicious!
Ok, so now for the sauce…..
Chili Cheeze Sauce
1/2 C cashews (soaked for 2 hours, rinsed and drain
1 C water
3 Tbsp hemp seeds
1 tsp lemon juice
1/4 clove garlic
1 Tbsp chili powder
1/4 tsp tumeric
1/4 tsp salt
1 1/2 tsp Tamari
2 Tbsp nutritional yeast
Pinch of cayenne
Add water, lemon and cashews to blender and blend.
Add the other ingredients and blend until smooth and creamy – you may need to add more water if it is too thick.
NOTE: this sauce will thicken in the fridge.
I hope you try and enjoy this recipe!! The sauce recipe is a smaller size and you may want to double it next time. It is GREAT on so many things.
It reminds me of that really BAD nacho sauce they serve with those cheap tortilla chips at fast food places or movies. But this sauce – is is oh, so much better for you.
I have not met a person that does not LOVE this sauce yet – you test it – test it on your kids, you hubby, your friends.
Great on veggies, with tortilla chips and salsa, on eggs, in a wrap, on cooked broccoli and cauliflower, on any kind of noodle, etc. So many uses…
As always I wish you
HAPPINESS & HEALTH!
With love, Diana