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Zucchini Pasta

Had a nice visit with my little sister (only by a year and a half) and her husband Monday evening. She was on a whirlwind tour up from North Carolina and—as so often is the case—my advance notice was minimal.

Nevertheless, even on a “school” night (I still call it that; makes me feel younger), I met them at my Mom and stepdad’s, about 50 minutes away, for dinner. Anything for my sis. And, it’d been a while since I’d seen Mom and Al too, so I was really excited.

Of course, I brought my own food; it’s easier for everyone that way. But Mom hooked me up with some corn on the cob and tomatoes too, both from local growers. The corn was seriously the best I’ve had all season!

The rest of my meal:

That’s zucchini pasta, made with a Saladacco, topped with broccoli, carrots, sweet vidalia onions and garlic. On the right, hiding under the onions, a big chicory salad.

What’s the sauce, you ask? Pureed kidney beans, onions, and cumin. “Thought you weren’t eating cooked food,” my sister inquired. “Surprise!” I replied. ;) As has been calculated here on the blog, I’m about 80% raw by calories. No apologies. Legumes are your friends.

I think I surprised her too when she asked if I knew how many calories were on my, literally overflowing, plate. Let’s see… 45 for the broc, 30 for the carrot, 30 for the zucchini, 175 for the beans, etc..

Anyway, it obviously wasn’t all food talk, and it was great catching up with the family. I expected to be tired upon getting home. Instead, I caught a second wind from the sheer joy of our impromptu gathering and enjoyed a green smoothie as dessert to cap off the evening.

2 Responses to “Zucchini Pasta”

  1. Courtney says:

    I have always wanted a spiral slicer like that for making zucchini “pasta”…do you think it was worth the price tag? Your meal looks great!


  2. Erin says:

    Thanks, Courtney. Yeah, I’ve had mine for a while and use it mostly when I make meals to bring elsewhere. That’s just because the noodles I use at home are konjac, and they just weird most people out.

    The slicer comes with two settings, the one I used above for spaghetti-style and another for larger spirals. You can see some of those mixed in here with those I made for my Mother’s Day picnic last year.

    By the way, I managed to meet up with my sister and her husband again today. This time for lunch at the ever-hip Friendly Toast in Portsmouth, NH. They shared a “Vegan Valhalla,” a wrap containing portabello mushrooms, tahini, brown rice, and some other stuff. I had a tofu stir-fry with broccoli, artichoke hearts, peppers, ginger, etc., over brown rice. Split the large serving down the middle as soon as it got to the table and packed the rest for tomorrow.

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