I can’t get out of my own way today. I tried one thing. I tried another. I dropped a few things on the floor. I wrote and deleted a post. I’m just noodling around apparently. And, although I had a heartfelt yoga musing planned for this week, I think it’s not going to happen. So, I thought I’d finally do a long-awaited giveaway.
Just a disclaimer for you giveaway veterans, this is my first one and I am inept at the whole technology thing. I couldn’t work out rafflecopter on my own! Forgive me, we’ll just do this old school.
So, it is zucchini season. If you’ve looked at my Facebook page lately you’ll see my husband grew some crazy-huge and somewhat scary zucchini. They’re so prolific. It’s hysterical really. We had to pawn them off on neighbors.
Over the years, he’s done this a lot. So I got really, really good at doing different things with them. Zucchini latkes, bread, muffins, succotash, frittatas, sauces, dips, spreads and so much more. But the way I love my zucchini best is NOODLED. Did you know you could make zucchini into surprisingly convincing noodles? Well, you can. You can eat them raw or cooked. And they’re so satisfying, even the BHH will eat them…on occasion that is. He loves his “real” pasta it’s true.
Anyway, the noodles. You can make them a few ways.
1) Use a spiralizer. The photo below is my favorite. Easy to use. Medium size spaghetti noodles. It also makes wider noodles with other blades, but I like the thinner ones best. It’s called a Paderno Spiruli. There’s a more expensive model I’ve sometimes seen that makes great noodles too. And a cheaper Joyce Chen one that I found hard to use but many love.
2) Use a julienne peeler. I was always skeptical of this, but bought one recently and it is super fast and easy! It also travels well, so I can bring it to a more “normal” person’s house (Hello Dad!) and still be able to use my noodle (groan, I know, too many puns). This is also great if you’re short on funds or on space. (NYC-ers I’m looking at you!) You can kind of see (though my photography skills are…in progress) that these noodles are more “straight” than curvy. But they’re still awesome!
The great thing about zucchini noodles is their versatility. Top them with a warm sauce (or warm them slightly in the sauce itself, stovetop) and they’ll seem most like pasta. I’ve done this with avocado cream, and marinara both and it was really good.
We also love sautéing them with leeks, garlic, white wine, lemon and capers. They shrink down A LOT but it’s worth it. The BHH loves them topped with salmon (or other fish), but you could also pair this with some lemony/garlicky grilled tempeh or cauliflower steaks or even portobellos for a pretty and filling meal. 
My favorite way to eat them by far is straight up with a raw-ish pink sauce that mimics vodka sauce. See the recipe below. It’s a cross between a red pepper soup recipe from Blueprint Cleanse and a marinara from Choosing Raw. With my own twist of course.
And, to give you a little hand in making them, I’ve got a giveaway for you! I’ve been just WAITING for zucchini season to share this treat with one of you. I’m giving a Paderno Spiruli Spiralizer to one lucky reader! It’s my favorite. It’s got three blades, is lightweight and super easy to use.
But I need a little help from you first. Here’s how it works.
To enter:
Get two of your friends to sign up for blog updates from A Life Delectable. When they’ve signed up, leave a comment saying they did. If THEY do the same (I.E. get two of their own friends to sign up), they’ll be eligible to win too! Bonus entries for each of you if your recruits “like” the A Life Delectable fan page. And hey, another bonus entry for you if you “like” the fan page too, even if you’re already a fan. Just leave a comment for each extra entry. Win, win.
The contest will close at midnight on my birthday, August 17 (that’s midnight at the end of my birthday not the beginning, Saturday night), and I’ll randomly pick a winner. Sorry folks, it’s limited to the continental US, but if you’re out of the country and would like to enter anyway, I can send your prize to your chosen recipient in the US.
So go ahead, spread the Delectable word.
And, as a thank you, here’s the fave noodle recipe of all time:
Ingredients:
Zucchini. Spirallized. As much as you want.
For the Sauce:
1 Cup Roasted Red Peppers
1/3 Cup Sun Dried Tomatoes (I like the oily ones, but it’s not important. Use whatever kind you like, if they’re dry packed you may want to soak them for 15 minutes in hot or warm water)
Juice of 1 Lemon
¼ Cup Cashews
2 Tbsp. Nutritional Yeast (optional, but awesome)
1 Tblsp. Olive Oil
1 Small clove garlic
Small handful fresh basil
Sea Salt to taste
Directions.
Make the noodles. Either spiralize them or use a julienne peeler. Sprinkle generously with sea salt and let sit for about 20 minutes, then squeeze out the extra liquid well. They’ll shrink a lot so make more than you think you need. I use about 1 large or 2 medium to small zucchini per person, but you’ll have to experiment for yourself.
Make the sauce. Put all ingredients in a good blender and blend well. If you don’t have a high-speed blender you could soak the cashews first, or pulverize them in the food processor, or simply use cashew butter, about 2 Tbsps., but to your taste. Play around with the sauce too. Add more basil, more cashews, some water to thin it out, some extra nooch for cheesiness.
Toss the noodles with the sauce. I like them super saucy! And, I usually top them with more torn basil, plus some pine nuts and chopped avocado. Or, my local Italian place has these crazy grilled artichoke hearts that go well on top. Extra sun dried tomatoes are great. Maybe a crumbled (whole food) veggie burger? Be sure to top with a sprinkling of extra nooch! Just like parmesan. Or, not ‘just like” but just as good. A glass of Barolo wouldn’t go amiss alongside…
If you’re skeptical, know this: the husband ate this and loved it. Even made himself an extra bowl as a midnight snack when I was asleep. It passes the “real food” test. And it’s a great no-stove summer meal.
Thanks for reading! Good luck on the giveaway! And, if you make the recipe, report back. I want to know what you thought!
Happy noodling! Now, go get two friends and get yourself in the game.
L.
