Last night, I made one of my favorite recipes from my Low-carb Vegan Meal Plan. This late summer dish makes good use of plentiful zucchini, bell peppers and tomatoes. A brightly acidic Spanish Romesco sauce adds flavor and nut-protein to this vegan meal. Pair this dish with a garden salad, or for added protein, add Beefless Ground Beef crumbles or 1/2 cup of edamame.
or simply julienne unpeeled zucchini into ¼” long strands.
Often available pre-cut for purchase in the produce section.
Ingredients
8 cups zucchini noodles* (from 3 medium)
2 tablespoons extra-virgin olive oil
¼ cup raw almonds
1 medium red bell pepper, cut into chunks
½ small onion, roughly chopped
1 small clove garlic, crushed
1 teaspoon salt, divided
¼ teaspoon ground pepper
½ teaspoon paprika
¼ teaspoon ground cumin
¼ teaspoon crushed red pepper (optional)
4-5 cherry or grape tomatoes
1/3 cup water
To make Romesco Sauce
In a medium, nonstick pan add 1 T oil. Heat gently over medium heat and add pepper and onion. Cook until peppers and onions soften (5 minutes). Add garlic, spices, salt and pepper and cook one minute.
Place almonds in a food processor and pulse until coarsely chopped. Add cooked pepper mixture and process until small chunks. Add tomatoes and half of the water and puree. Sauce should be fairly smooth. Add small amounts of the remaining water until desired consistency is achieved. Should look like a bright red tomato sauce.
To make Zucchini Noodles
Add remaining oil to the same pan. Heat over medium high heat. Add zucchini noodles and cook briefly (about 3-5 minutes). Zucchini should hold its shape. Do not overcook.
Add ½ cup of the red pepper sauce to the zucchini and toss to coat. Season with salt and pepper to taste. Serve, topped with a bit more sauce, if desired.
Serving = 1 ¼ Cups
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