Vegetarian Entrée – Apples to Zoodles

Angel Hair Sweet Potato Pasta with a Savory Sage Sauce

Jess — Sun, 07 Sep 2014 19:40:51 +0000

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Angel Hair Sweet Potato Pasta with a Savory Sage Sauce

Author: Apples to Zoodles

Recipe type: Pasta

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2-4

Ingredients

1-2 tbsp ghee (Vegan: use extra virgin olive oil)
1 large sweet potato
a sprinkle of onion powder
a sprinkle of garlic powder
a sprinkle of sea salt
a very generous sprinkling of dried or fresh sage

Instructions

Cut the sweet potato into noodles. I use a julienne peeler. A spiralizer or mandoline slicer would also work well.
In a medium saucepan, melt the ghee for a minute over medium heat.
Add the rest of the ingredients and cook for about 10 minutes. Keep stirring so they cook evenly and do not burn.
Optional: top with a fried egg.

Paleo Vegan Pesto Cheese Pizza

Jess — Fri, 18 Jul 2014 22:59:08 +0000

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Paleo Vegan Pesto Cheese Pizza

Author: Apples to Zoodles

Recipe type: Pizza

Ingredients

Instructions

At the end of making the crust just add the pesto, tomatoes and cheese and place it under the broiler for a few minutes. Keep in mind, cashew cheese does not melt - it just warms up and softens a bit.

Spinach Tortillas

Jess — Tue, 01 Jul 2014 16:30:06 +0000

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Spinach Tortillas

Author: Apples to Zoodles

Serves: about 6 Tortillas

Ingredients

2 eggs + ¼ cup egg whites
3 tbsp unsweetened almond milk or coconut milk
2 tsp avocado oil or extra virgin olive oil
½ cup arrowroot flour or tapioca flour
1 tbsp almond flour or coconut flour
a handful of spinach
a pinch of sea salt, optional
a sprinkle of garlic powder, optional

a sprinkle of onion powder, optional

Instructions

Mix all ingredients in a blender.
Heat a 10" fry pan over medium heat for about 3 minutes.
Turn the heat down to low, grease the pan, and pour 3-4 tbsp of batter into the pan. Holding the pan, quickly spread the batter around so it covers the pan.
Cook for 30 seconds to 1 minute per side. The edges of the tortilla will pull away from the pan and it should be extremely easy to flip. If the edges are not pulling away from the pan then the pan is not hot enough. *I only grease the pan for the first tortilla, which is always the hardest to cook.
To store: Let them cool completely and place in a sealed container in the fridge. They last about 5-7 days.

Notes

You can use any size pan to cook these. It just depends how big or small you want them.

Nutrition Information

Serving size: 1 Tortilla Calories: 85 Fat: 4g Saturated fat: <1g Carbohydrates: 8.5g Sugar: <.5g Sodium: 45mg Fiber: <1g Protein: 5.5g

Paleo Vegan Cheese Pizza

Jess — Sun, 29 Jun 2014 22:10:36 +0000

Who said eating Paleo is hard? Nom nom nom!

Tastes great with any toppings you desire!

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Paleo Vegan Cheese Pizza

Author: Apples to Zoodles

Instructions

Follow the directions for Zucchini Crust or Cauliflower Crust. Add some Shredded Garlic Cashew Cheese and any other toppings you like!

Notes

Cashew cheese does not really melt (it just warms up). So don't leave it in the broiler waiting for it to melt.

Perfect Paleo, Vegan Zucchini Pizza Crust

Jess — Thu, 26 Jun 2014 22:53:09 +0000

This is the perfectly pickupable paleo zucchini crust recipe! I don’t know about you all, but eating pizza with a fork and knife is just not the same for me. After several attempts, I finally got the texture perfect and it is beyond delicious.

Oh my nom! Just pick your perfect toppings and enjoy.

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Paleo Vegan Zucchini Pizza Crust

Author: Apples to Zoodles

Serves: Makes 2 (7-inch) Pizzas

Ingredients

2 medium zucchinis
¼ tsp sea salt
½ tsp dried basil
½ tsp dried oregano
½ tsp garlic powder/granules or 2 garlic cloves, minced
½ tsp dried rosemary
fresh pepper, to taste
a few shakes of red pepper flakes, to taste
½ cup almond flour or coconut flour
2 eggs (Vegan: use flax eggs)
Toppings of choice (Pre-cook any meat or veggies (that need it) before adding them to the pizza)
pictured above with No Bean Hummus and Artichoke Pesto

Instructions

Preheat oven (with a pizza stone in it if you have one) to 450F.
Cut the tops and bottoms off the zucchinis.
Shred the zucchinis. I use the shredding attachment on my food processor.
Steam the shredded zucchini for a few minutes OR microwave for 1 minute.
Remove from the steamer or microwave and pour onto a kitchen towel.
Once it has cooled off enough to handle, use the kitchen towel or a nut milk bag to squeeze as much water out of the zucchini as possible. Once you think you are done, squeeze more. This is the most important step to get a crispy crust.
Mix the zucchini with the rest of the ingredients in a medium bowl.
Place a greased piece of parchment paper on a baking sheet.
Form the "dough" into 2 (7") pizzas.
Bake for 15-20 minutes, or until the edges are brown.
Remove from oven and add your (pre-cooked) toppings. Then put the pizza back in the oven under the broiler, on low, for about 3 minutes, or until everything is heated through. WATCH CLOSELY! Things can burn very easily under the broiler.

Notes

You do not have to use nut flour in this recipe if you don't mind eating it with a fork and knife - it just helps with the texture. For Whole30 I just use 1-2 tbsp flour.

This crust can be made ahead of time and stored in a sealed container in the fridge for a few days.

If you are having trouble getting the crust crispy:
-Make sure you are getting enough water out in Step 6. A nut milk bag works way better for me than a kitchen towel.
-Use a pizza stone if you have one.
-Make sure to pre-cook any veggies that need it.
-If you are still having trouble you can always add more nut flour.

Step 5

Step 8

How to Zoodle Guide

Jess — Thu, 26 Jun 2014 21:29:38 +0000

Did you know you don’t have to have a spiralizer to make Zoodles? Read on for the Pros and Cons of each method. Pictured above (from top to bottom): Julienne Peeler, Mandoline Slicer, Spiralizer.

Julienne Peelers are a great option if you don’t have a lot of storage space in your kitchen or you just do not want another kitchen machine. I love using a Julienne Peeler for Zoodles! They provide the thinnest texture that is closest to angel hair pasta. The only con is it takes a bit longer to do, so if you are going to be zoodling more than one zucchini at a time you may want to try a different option.

The mandoline slicer is my favorite method. Just slide the zucchini lengthwise and voilà – zoodles! It is easy, fast, and provides 3 (very different) noodles depending on the blade you use. The downside to this option is that mandolines are very sharp, so I would not let kids use this. The ribbon zoodles are great if you make lasagna.

Spiralizers are easy, fast, and kid friendly! Personally, I find the texture of zoodles from a spiralizer to be a tad thick for me, but this is the easiest method. The only other downside is that this kitchen gadget takes up a lot of cupboard space!

Check out all my Zoodle recipes here and look at My Kitchen Tools if you are interested in the brands of my Julienne Peeler, Spiralizer, and/or Mandoline.