Spiralized Raw Zucchini Pasta in Curry Cream Sauce
I'm not usually one to focus a recipe around a gadget- but. This Spiralizer Tri-Blade Vegetable Spiral Slicer. has got my attention. I love me my kitchen power tools as much as any scratch cook out there. A gluten-free goddess has gotta have some fun, after all. And sometimes, to change things up, you need to break out of your routine and try something completely new.
I love pasta. Especially gluten-free pasta. But I don't love cranking up the gas stove to boil bulky pots of salted water when the kitchen is already steamy with late summer heat and I'm faint and famished (and did I mention, hot flashing like some cussing heaving alligator from the swamps of wherever it is they film True Blood. I may idly dream of gleaming white porcelain bowls heaped with creamy mounds of angel hair spaghetti kissed by a delicate white sauce, but I'm not inclined to heat up my kitchen just to satisfy this culinary craving.
I get prickly and sticky just thinking about it.
This is not a sponsored post, by the way. I only write about my own interests, and my own recipes. If I post about a gadget or a book or a baking pan, it is because I bought it. And liked it.
How To Spiral Slice Raw Zucchini
~perfect for a gluten-free diet.
Karina's Raw Zucchini Pasta Recipe in a Vegan Curry Cashew Cream Sauce
To make the raw zucchini pasta you'll need:
A Joyce Chen Spiral Slicer (or similar spiral slicer)
1 medium zucchini per person (choose straight, firm zukes)
Extra virgin olive oil, to taste
Sea salt, to taste
For the sauce:
One half to one cup Cashew Cream Sauce Recipe, see below
A splash of MimiCreme or coconut milk, to thin
Mild or hot curry, to taste (I used mild)
Fresh chopped parsley, mint, or basil
For the plate:
Fresh baby salad greens or herb mix
Sweet yellow tomatoes
Slices of watermelon, cantaloupe or mango
Fresh parsley or cilantro
Peel the zucchini. Using a sharp knife, slice off both ends evenly, creating a straight across edge on the bottom and the top of the zucchini. Slice the zucchini in half (if your zucchini is large you may have to slice it in more sections to fit; you want a piece of zucchini roughly 3-4 inches).
Start thinning the Cashew Cream sauce with a spoonful or two of MimiCreme or coconut milk (any non-dairy milk will work in this, though hemp milk might not be quite the right choice, taste-wise) or raw young coconut milk to keep it strictly raw. Season with curry and fresh herbs, to taste.
Recipe Source: glutenfreegoddess.blogspot.com
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