Today we are making Vegetable Noodles. It’s more of a how-to than a recipe, but you will find a printable recipe option at the bottom of the page. I first made vegetable noodles about a week ago, and I was surprised by how easy it was. I had seen the concept before but never tried it. I thought that it looked like a time-consuming task. I mean, who has time to be making vegetable strands when it is already 7:00p.m. and dinner isn’t even started? The answer is … me! I timed myself, and it took only 6 minutes to turn 2 pounds of zucchini into ‘pasta strands’.
I was a latecomer to the green smoothie world. Every time I would see a recipe I couldn’t help but think: how could that be good? I finally took the plunge and put some fruit and greens in the blender. In full disclosure, there have been a few combinations that were not to be repeated. However perseverance pays off because this one is really good.
I have found this recipe to be really adaptable, from breakfast to dessert. It is really good cold, out of the fridge for breakfast, and absolutely delectable when spooned over Greek yogurt or a cashew cream. I have made it to serve alongside my chocolate tart, and don’t even get me started on how good it is over coconut ice cream. If there happens to be any around after a few days I add the rest to a smoothie for breakfast.
This dressing is like summer in a jar. It is zesty, bright and perks up anything I have put it on. Mostly we use this dressing for green salads, but it is also really good tossed together with new potatoes in the Spring. You can even put it to use for breakfast. Take about ten cherry tomatoes cut in half, toss with a little dressing and serve over an omelet.
This basic, easy to assemble salad is a follow-up post to the Roasted Sweet Potatoes. Together these two recipes make up dinner at least once a week for us. This recipe is just a guide, you can use whatever vegetables you have on hand. Sometimes I use only a couple of vegetable toppings if I’m in a hurry or we haven’t been grocery shopping in a bit. The point is this dinner is about being easy and customizable.