Zoodles. Or aka zucchini noodles. We planted summer squash about a month ago. My understanding is that squash is resilient and doesn’t take too much effort to grow so it is a good summer vegetable to learn with. I have a few on hand to play with today and this dish has an amazing probiotic vinaigrette and @kitehillfoods ricotta added to it.
These zucchini slivers have a similar texture to pasta when cooked for a short amount of time (or just softened in the acidity of the dressing) so it is a healthy gluten-free option.
I have noticed an interesting phenomenon. I had plans to share some classic recipes that we eat a lot in our home however, I am finding that much of the inspiration for recipes is coming from food in our garden. The journey of planning and creating my own garden has reshaped my relationship with seasonaleating.
For many years, I shopped local and seasonal at the farmer’s markets and that was wonderful. If gardening or farmer’s markets are not an option for you, that is ok as there are great options for organic zucchini at grocery markets. You can check for markets near you at Local Harvest website.
Ok, back to zucchini noodles, or zoodles. Fine-tuning your plant-based kitchen might involve a few new accessories. Spiralizing tools can make zucchini noodles. AND I do have one of these however it can be an operation to bring out and clean up. So I save that for larger batches. These zoodles were made with a julienne peeler.
Granted, not much can top good knife skills. As chefs will tell you, having a couple of steel knives in various sizes in the kitchen to meet your needs is critical.
The peeler comes down through the veggie to make long strands and then you can cook quickly via blanching or water sautéing. Sometimes, I will even “cook” them with lemon juice. Kind of like vegan ceviche. If I am cooking this way, I will add invigorating spices like pepper or ground mustard seed. This can stimulate digestion as recommend through ayurvedic principles.
To continue, making vinaigrettes is an art and this recipe uses a “golden ratio” of 2 parts oil to 1 part acid. There are different variations of this ratio. It can be fun to explore what ratio tastes best to your palate. In the same vein, different herbs can be added as well to change the flavor.
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What flavor of sauerkraut would be best for this ?
It would depend on the flavors that you are putting it onto. You can start with basic cabbage sauerkraut and from there you can make new additions to what you might enjoy.
Dr. Siri Chand