This was dinner for me and le boyfriend last night, and it was freaking delicious. He was late getting to my house so imagine the will power it took for me to control myself; I had to let a giant bowl of this uber luscious raw vegan spaghetti sit on the counter for AN HOUR without devouring it all before he got here. Yeah - I DO deserve a medal. Anyways, he finally did get here and we ate it in the sun after adding some cilantro and oregano from the garden. It was his first time (having zucchini noodles...) and he said he loved 'em. I often wonder why people eat fudge when there are Medjool dates in the world, or similarly why people eat white pasta when there are zucchini noodles! I think the answer is because they are not aware of the magical effect dates have upon entering your mouth (if you didn't know - dates become fudge when they meet your taste buds) and likewise, the miracle of zucchinis + a spiralizer. This is my theory anyways.
I will let you in on a little secret - of course by announcing it like this it immediately becomes public knowledge and no longer a secret but shh - I've given you this recipe before, and it was just a few days ago. But WHY THEN am I pretending that it's new? Because when I shared it on the blog previously, it was in the form of PIZZA CRUST! Trippy, right? Check it out here. I mentioned in that post that the base for the pizza was basically like a humongous bowl of zucchini pasta and tomato sauce, and then you just dehydrate it in the form of pizza crust. Well, I was in my fave organic grocery store yesterday (waddup, Eternal Abundance) and saw some zukes and tomatoes which made me remember how badly I just wanted to eat that bowl of pasta before I even made it into pizza. I decided I'd make it happen that night (which was last night).
I try to make my stories sound exciting but let's be real - I just explained that I wanted to eat noodles, so I made noodles and ate them. Oh well. In other news, I just got some dope matte grey nail polish in the mail from Abe's Market and I love it. Totally chemical free and vegan. I heart dat! Enough of this tedious rambling, sometimes I just have nothing to say. Let's eat.
ZUCCHINI SPAGHETTI + TOMATO GARLIC SAUCE with FRESH HERBS
Juice from 1/2 lemon
1 garlic clove
2 bell peppers
1/4 cup walnuts
2 sliced tomatoes (I warmed them up in the oven which also intensifies flavour)
To make the noodles: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl.
To make the sauce: blend all the ingredients until smooth, adjusting according to taste. Mix this into the noodles.
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