- 6 medium zucchinis, approx. 1500 g (Buy a spiralizer here.)
- 1 tsp sesame oil
- 4 carrots, peeled and chopped into thin diagonal slices
- 4 cloves garlic, minced
- 6 stalks of green onion, chopped
- 2-3 cups cabbage, thinly sliced (napa, savoy or sui choy)
- 1 tsp coriander
- 1 tsp ginger
- 3 tbsp soy sauce
- 3 tbsp hoisin sauce
- 2 tbsp roasted red chili paste
- 3 tbsp vegetable broth
- Spiralize the zucchini, place in a colander, sprinkle with salt and set aside. Let it sit for 10 minutes then place all the zoodles in a dish towel, wrap up the edges and thoroughly squeeze out all the excess water. Do not skip this step!
- Make the sauce by whisking together the soy sauce, hoisin sauce, red chili paste and vegetable broth. Set aside.
- Heat the sesame oil in a large, non-stick skillet over medium high heat.
- Add the carrots and garlic and sauté for 5-10 minutes, stirring.
- Add the green onion and cabbage and continue cooking until the cabbage is wilted.
- Stir in the coriander and ginger.
- Add the zucchini noodles and sauté for approximately 5 minutes.
- Stir in the sauce.
You can pretty much add any veggies you like to this. Typically it had mushrooms added but I’m not the biggest fan, so feel try to add mushrooms while you saute the garlic and carrot. You can also add onion for additional flavour.
Diced red peppers, green beans, bean sprouts or green peas are all great choices too!
- ¾ cup (60 g) ground quick oats
- 1 cup (80 g) quick oats
- 1.5 tsp baking powder
- 5 tbsp (30 g) unsweetened shredded coconut
- 1 tsp (6 g) sugar
- ¼ tsp salt
- 1 tsp cinnamon
- 1 flax egg (1 tbsp (7 g) ground flax + 3 tbsp water)
- 1 ripe banana (150 g), mashed
- 2 tbsp (30 g) applesauce
- 1 medium carrot (65 g), grated
- optional: mix in raisins, walnuts or chocolate chips
- Pre-heat oven to 350 degrees.
- Mix your flax egg and set aside.
- Place the ¾ cup of quick oats in a food processor or blender and grind into oat flour.
- Add the ground oats and the rest of the dry ingredients to a bowl and stir to combine.
- Add in the flax egg, mashed banana, applesauce and grated carrot and mix well.
- Roll into 10 balls and place on a baking tray.
- Press the ball down to form cookie shapes.
- Bake for 15 minutes.
- These can be stored at room temperature or in the fridge.
STEP ONE. GET THE OVEN READY.
Pre-heat oven to 450 degrees.
STEP TWO. CHOP SQUASH.
Chop spaghetti squash in half lengthwise with a large knife.
STEP 3. SCOOP OUT SEEDS.
Scrape out seeds and gunky inner parts with a spoon.
STEP 4. PLACE ON PAN.
Place the squash face up on baking pan.
STEP. 5. ADD SEASONING.
Sprinkle with a little salt and pepper. Optional: brush with a little olive oil. I don’t use any oil when I roast mine but if you prefer you can brush each half with about 1/2 tsp of olive oil. I don’t find it gets too dry without oil but using oil will prevent it from drying out at all. Up to you! Try both methods and see which you prefer, personally I don’t think it’s necessary.
STEP 6. ROAST THE SQUASH.
Roast in the oven for 30-50 minutes. This will depend on the size of your squash, an average sized squash will most likely take 40 minutes. If it’s small check it after 20-30 minutes. Once it’s tender and you can peel the strands away with a fork, it’s ready.
STEP 7. CREATE THE SQUASH NOODLES.
Using a fork, scrape the squash into strands. I like to wait for it to cool down, making this part a lot easier! Now it’s ready for using in recipes or just eating!