Greetings! I hope you are having a wonderful start to the week!
Last week on my birthday, my mom and I ventured to Santa Monica for hot yoga, followed by a delightful lunch at Planet Raw!
We had the most amazing dishes! My mom ordered the "Avo Sandwich" (avocado, lettuce, tomato, & caramel onions w/ honey mustard dresing on flax)...and I had the Green Curry Pasta (zucchini pasta mixed w/ thai nut curry cream, topped w/ mango noodles).
Anyways, ever since last Thursday, I cannot stop thinking about how much I want to re-create the Green Curry Pasta dish! I decided it was time to finally order a spiralizer to make the "zucchini noodles." However, to my happy surprise... I received one in the mail! Thank you to my sister, Alyssa (check out her blog "Alyssa's Cooking Adventures" for a perfect birthday present! :)
So yesterday, I made a version of my sister's Raw Marinated Mushroom & Broccoli Zucchini Pasta to try out the spiralizer! It was so delicious, light, and refreshing! Completely raw, vegan, and yummy! My friend, Jenn, enjoyed it as well!
Marinated Zucchini "Pasta" Salad
- 4 zucchinis (mine were small)
- 1 cup mushrooms, sliced
- 1 1/2 cups broccoli, chopped
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 1 tbsp agave
- 1 tbsp olive oil
- 1 tbsp Bragg's liquid aminos
- optional: pinch of red pepper flakes (I didn't use)
Put zucchini through a spiralizer to make noodles (If you don't have a spiralizer, use a vegetable peeler to make "noodles"). Add in mushrooms, broccoli, and bell peppers. Combine agave, olive oil, liquid aminos together, then add to the pasta salad. Mix with (clean!) hands. Sprinkle on red pepper flakes (optional).