It has been soup weather for weeks now in upstate New York and that means one thing: soup and more soup. I recently made the Chickpea Noodle Soup from Veganomicon by Isa Chandra Moskowitz. Instead of using soba noodles, I used cut spaghetti noodles and the soup came out wonderful. I omitted the mushrooms (as neither myself or the hubs are huge fans) and added greens to the broth towards the end. I also used my own homemade veggie broth as the base. It was hearty, healthy, and flavorful.
Tuxedo Cat Dinner, Gluten-free, Raw basil, chickpea, CJ Cantrell, cucumber, garlic bread, marinara, New Leaf Nutrition, pasta, raw, salad, spaghetti, spiralizer, summer, tomato, Use the Advantage, zucchini 0 Comments
Several years ago, I had the unique experience of learning more about raw foods from a friend of mine. She introduced me to green smoothies and a host of other nutritional, fresh, and stimulating raw recipes. To this day, one of my favorite go-to recipes (especially in the summer) is for raw zucchini spaghetti with tomato-basil marinara.
My friend CJ Cantrell posted this recipe on her blog Use the Advantage (which was originally from Nicole at New Leaf Nutrition). When I make this dish, I don’t always use the dates. It tastes fine without them. Additionally, a cheap spiralizer can be purchased online for around $20 (more or less). If you’re into this meal as much as I am, you’ll find it is a worthwhile purchase!
When serving the meal, I frequently serve it with a crusty French or Italian garlic bread and/or a green salad.
You’ll find the recipe for my Cucumber & Chickpea Salad here. If you omit the bread, this meal is instantly gluten-free as well.