Marinated Zucchini Noodles

We’re still recovering from a cold that was apparently passed around my family. I’m feeling much better, but poor hubby isn’t and is even rocking a fever today. But he has a little lap buddy and iPad games to the rescue!

While waiting for my symptoms to go away, I got to experiment with another raw technique – marinating zucchini noodles. I started with four little organic zucchinis from Trader Joe’s coated wastefully in stickers.

Jeez guys, I get it! They’re organic!

I spiral sliced them into a glass pan and mixed with:

  • 2 tbsp. of olive oil
  • 2 tbsp. apple cider vinegar
  • 1 tbsp. of soy sauce
  • a dash of garlic powder

After marinating in the fridge for 24 hours, the noodles softened nicely.

And for a sicky comfort meal, I coated them in the nacho hemp sauce from Kristen Suzanne’s Raw Vegan Hemp Recipe Book and served with chopped tomatoes.

The noodles had a softer, more pasta-like texture and not the chilled, crunchiness fresh spiral sliced zucchini typically has.

And they can be prepared in larger batches and stored in the fridge for up to 5 days to grab servings from, perfect for easy raw vegan meals!

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