Wednesday, September 18, 2013

DDOW Raw Zucchini Noodles w. Tomato Sauce - Vegan Mofo 2013

Another week, another Delivered Dish!

You can check out other DDOW posts by clicking the tag below or here.

For today's dish, I am going to highlight the raw zucchini noodle dish. From the website:
Zucchini Linguine with Raw Tomato Sauce (V, Paleo, GF, soy-free, no added sugar) Carb-free pasta! Fresh sage and oregano flavor the simple sauce. Super low-cal.

I must say, other than this time last summer, I don't know if I ever really had zucchini noodles before. And that last time didn't count too much as I had the noodles with spaghetti. This dish was light, refreshing, and flavorful. Even though the yellos is what you can really see, which I assume is yellow squash, the green zucchini is definitely in the dish throughout. It came packaged with plum tomatoes throughout, as well as some basil and other herbs. This may inspire me to make zucchini noodles on my own!

Tuesday, September 17, 2013

Zesty Bean Dip - Vegan Mofo 2013

I've made bean dip before, and this will not be the last time I make bean dip. Hang in there, we are a little over halfway through Vegan Mofo, and I have a busy week.

I made this dip a little different than I've made other dips in the past. I blended up some onion, 3 big garlic cloves, 1-2 Thai Chili peppers, cumin, dried coriander, and water. Then simmered that mix in a pot, added half a veggie bouillon cube, and then added one can vegetarian refried beans. This was really soup-like, and I simmered it down for a while. It thickened even more as it cooled in the fridge. As usual, the flavors become more intense as time goes on, so this would be really great made the day before. I can rarely have it last that long in the house.

Sunday, September 15, 2013

Clear Noodle Soup: Mushroom Edition - Vegan MoFo 2013

Halfway through Vegan Month of Food 2013!

Remember that soup from yesterday? Well, there were about three portions total, but we only had a bowl a piece. So I ate the rest later, except this time I used mushrooms. I sauteed mushrooms in the same pan that the mock duck had gotten all crispy in and was able to deglaze the pan, making the mushrooms even more delicious. Added hot peppers, arugula and kale, as well as cilantro. Spooned this mix over the last bowl of soup, garnished with lime and cilantro.