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Food

BEST VEGETABLE BOLOGNAISE with ZOODLES!

By January 18, 2017 February 5th, 2019 No Comments
Seriously, you will never go back to store-bought pasta or your regular pasta sauce EVER again!!! Money-back guarantee! Day in, day out, I am realizing that I was made for this #Whole30 life! I can’t see myself going back to store-bought pasta after January 31st; I just can’t! I can assure you, there is ABSOLUTELY no form of animal protein in this veggie bolognaise! The only way to fully believe me is to actually try it!
VEGETABLE BOLOGNESE
Ingredients:

1 head of cauliflower, broken into large florets

2 carrots, peeled

mushrooms, cleaned and stems trimmed1 medium yellow onion, halved or quartered3 cloves garlic, peeled1 cup walnuts2 cans of (organic) crushed/diced tomatoes/ tomato sauce…whatever you have at hand.2 Tbsp. of nutritional yeast, optional (optional)1 tsp. salt1 tsp. each of dried oregano, basil, thyme, rosemary

In a food processor, pulse or shred (one at a time) the cauliflower, carrots, mushrooms, onions, and garlic until they are all shredded or pulsed into very fine pieces.Add the shredded vegetables to a large skillet on medium-high heat.Let the vegetables ‘sweat’ until they reduce in volume and most of the water is cooked out.Process walnuts into a coarse meal using a food processor/blender, and add to the skillet.Season with the salt, dried herbs, and nutritional yeast. Stir to combine and fold in the seasonings.(If using diced or whole tomatoes), puree until until smooth, and then add to the pan. If not, skip the purée process. Taste for seasonings, and adjust to preference!Bring to a simmer, reduce heat, stirring occasionally for 10-15 minutes, or until warmed through and slightly reduced. [I started eating my bolognaise straight from the pan at this point!]

For the Zoodles:
Ingredients:
Half green bell pepper, washed and slicedChopped Leeks3 zucchinis (yellow or green)

Instructions:
Wash your zucchinis throroughtly (preferably in a mineral solution)Using a spiralizer or similar tool, spiralize the zucchini into long noodle-like shapes. Tip: Sprinkle some salt on your zoodles and leave for 10 minutes to get rid of extra moistureDiscard water, and squeeze any remaining (retained) water with a napkin/paper towel as hard as you can! :)Heat 2 tsps of coconut oil in a skillet over medium heatAdd sliced green bell peppers and leeks and stir fry for 30 secondsAdd your spiralized zucchinis to the pan and stir-fry for 45 seconds. [DO NOT overcook or your noodles end up soggy and veggies, overcooked!) Season with salt, black pepper, dried herbs, whatever NON-ARTIFICIAL seasoning you desire :)Serve your zoodles with your yummy bolognaise!! SO SO SO SO SO GOOD!!!!!ENJOY!!

What Meat? and What Store-bought pasta?! LOL!!
In Love and Health,
Nana.

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