vegan and gluten-free!
The Spiralizer makes “noodles” out of veggies! Check it out here.
• 2 zucchini
• 1 summer squash
• ½ tsp ghee or olive oil
• ½ lb. washed button mushrooms
• 2 veggie burgers (your choice) My favorite is Hilary’s best-veggie-burger
• Tomato sauce – healthy store bought or homemade. One of my favorite brands is Rao’s Tomato Basil. (Ingredients: Italian tomatoes, olive oil, fresh onions, fresh basil, salt, fresh garlic, black pepper, oregano).
Wash the zucchini and squash. Then peel or “spiralize” each one into long, slim “noodles” (see picture). Set aside. Heat homemade or healthy tomato sauce in small sauce pan. In small skillet, sauté button mushrooms in ½ tsp. ghee or olive oil. Meanwhile, heat veggies burgers in oven as directed. Then break burgers into crumbles over a small bowl. Put Zoodles in pasta dishes or on plates, mix with sauce, top with mushrooms and veggie burger crumbles, and serve.
To prepare artichokes: Fill a Dutch oven or large pot with water; add the juice of 1 lemon. Trim leaves from the top of an artichoke. Remove the outer layer(s) of leaves from the stem end and snip all remaining spiky tips from the outer leaves.
Trim an inch off the bottom of the stem. As each artichoke is prepared, drop it into the lemon water to prevent it from turning brown.
When all the artichokes are prepared, cover the pan/pot and bring to a boil. Boil until the base of the stem can be easily pierced with a fork, 12 to 15 minutes. Transfer to a cutting board and let stand until cool enough to handle, about 10 minutes.
Meanwhile, preheat grill to medium. Slice the artichokes in half lengthwise. Scoop out the choke and first few inner layers in the center until the bottom is revealed.
Brush each half with oil and sprinkle with salt and pepper. Grill the artichokes until tender and lightly charred, about 5 minutes per side.
Transfer to a serving platter, squeeze half a lemon over them and garnish with the remaining lemon half cut into 4 wedges.
Serve warm, at room temperature or chilled.
▪ 1/4 cup balsamic vinegar
▪ 2 TBSP honey (I prefer local and raw)
▪ 3 peaches, pitted and each cut into 6 wedges
▪ Grapeseed oil in pump bottle (for “cooking spray”)
▪ 1 TBSP extra virgin olive oil
▪ Dash of kosher salt
▪ 3 cups arugula
▪ 2 TBSP crumbled goat cheese (optional)
Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
Prepare grill to high heat.
Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
Combine oil and sea salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges. Drizzle with balsamic syrup; sprinkle with goat cheese.