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!