I wanted to do a fun zucchini/squash “noodle” recipe to share when I got my new VEGGIE BULLET. (Shoutout, and I’ll tell you why…)
Jeanine came over for some blog-prep and to educate me on some future recipes. She peeked in my fridge for *maybe* two minutes and we came up with this gem: Vegetti Primavera! (I highly recommend scouting out and finding a chef friend.) We legitimately came up with this recipe with what I already had. This is truly how I come up with most my my favorite dishes, you guys! What produce have I already purchased? Which produce items could possibly go to waste if I don’t use them soon? Waste not, want not.
The key to this entire recipe is HIGH HEAT and a short cook time. The short cook time is crucial to keep the ingredients al dente (vegetables will continue to cook when removed from heat) AND it just makes your life easier! Bonus.
Another bonus: Vegetti Primavera is vegan, gluten free and tasty AF. It only requires a little bit of prep time thanks to my new Veggie Bullet. (This is NOT a sponsored post, I’m actually obsessed.) Do you guys know what a bitch it can be to manually spiralize vegetables? It took roughly 5 seconds per squash for perfectly spiralized “noodles” and zero hassle.
I’m a huge fan of hearty, vegetable filled dishes so for this recipe I used roughly 3 oz. of broccoli per person. To give you a better idea: A medium crown of broccoli typically weighs 9 oz. including stalks and a standard bag of raw florets is 12 oz. Use your judgement! You should get a floret or two with every bite.
For me, creating is about flavor but also about plating. For presentation, I learned how to chiffonade my basil. Chiffonade is a French culinary technique in which you stack leafy herbs/greens (basil, in this case), roll them tightly and slice them perpendicular to the way you roll, creating long/thin strips.
Sidenote: I used my Magic Bullet (Nutribullet) for the avocado sauce. We do own a food processor but it just feels so complicated for simple culinary tasks. This 900 series is my new jam. I have an extra one to give away to one of you Vegiholics for Christmas so stay tuned to my social media!
*DRINKIES: I started with a dirty Tito’s martini and switched to Sauvignon Blanc. I needed to deglaze the pan with white wine in this recipe… If I need to cook with it, I might as well drink it.*