jlink52

I like to add thinly sliced radish for color and texture.
To the dressing ingredients, I add:
🔹1Tbs Mirin
🔹1Tbs lemon juice
🔹 Extra brine from feta (I use Violife vegan feta)

Nisha Vora's recipe.

Nisha Vora's recipe.
We used fennel and broccoli.

Alissa Cohen's Marinara (tweaked)
I usually double this recipe (it can fit in a 12 cup Cuisinart)
21/2 Cups Tomatoes (1 pkg Campari works well for me)
12 Sundried Tomatoes, soaked
3 Dates, pitted and soaked (Try only 2 if they're medium to large dates)
1/4 Cup Olive oil
4 cloves Garlic (I use 5-6)
2 Tbs. parsley (I get the "Pasta Blend" pkg of Parsley, Basil, Oregano & use to taste)
1/8 tsp cayenne
1 tsp sea salt
fennel seeds, crushed (to taste)
1 tsp (or so) liquid Lecithin -- This is important otherwise you will have salsa that separates
***
Blend all and add sliced raw mushrooms when done to soak up sauce and make it chunky if desired
***
zucchini pasta
couple of techniques:
Use a spiralizer like the one that I have
Use a vegetable julienne peeler/slicer
season to taste ( I sprinkle garlic powder, dried basil, etc.)
Depending on how you want it:
for mushy “pasta”, serve immediately or let sit in fridge
For firmer “pasta”, let pasta sit on paper