What a great day. Sunday might be my favorite day of the week. Today, my mom and I had a movie marathon. This is a rare occasion, but my mom has been doing a lot of work lately – as inALL summer with the fire at the lake home and a class she’s teaching in the fall — she deserved a day of R & R.
Veggie Curry Zucchini Pasta!
We watched one foreign film that was in subtitles haha, and then What’s Eating Gilbert Grape. This second movie was really good. Johnny Depp and Leo DiCaprio were in it as little guys! Leo was only 18! It was the movie that really launched their careers. It was SO well acted!
Gluten Free, Vegan, SCD and BED!
So, our movie marathon lasted until 6:45, and I hadn’t started dinner yet. Oops! Oh, well, totally worth it:) So I needed something fast….my brain was scanning my options, and then I suddenly remembered something…
I recently received an email from a reader about how much they enjoyed my Vegan Curry Pasta! I looked back at that recipe and remembered just how much I loved it too! And it was fast!
Vegan Curry Pasta inspiration!
So I “SCD-Legalized” it by replacing the brown rice noodles with zucchini noodles, and omitting the tofu! It was delish! And the best part — on the table in 30 minutes!
And it’s Gluten Free, Vegan, Body Ecology Diet and Specific Carb Diet friendly!
what a plate!
Here’s what you need: serves 2
1 cup broccoli florets 1/2 cup frozen pea 1 red pepper, chopped 1/2 onion, chopped 2 garlic cloves, minced 1 1/2 tsp fresh grated ginger fresh cilantro, chopped (garnish) cashews, chopped (garnish) 2 tsp curry powder salt and pepper
2 zucchini, “noodlized” – either with a spiralizer, mandolin, veggie peeler or knife
Sauce: 1/2 cup veg stock juice of 1 lime 15 drops pure liquid stevia (SCD use 1/2 tsp honey) 1/2 cup of light coconut milk
Preheat oven to 400 degrees. After you “noodlize” your zucchini, spread the noodles out onto an olive-oil-sprayed baking sheet, spritz them with olive oil, and sprinkle with salt and pepper. Bake for about 15 minutes, stirring half way through. OR, if you have more time, bake for about 30 minutes at 250 degrees.
Meanwhile, prep your veggies. In a large frying pan, saute your onions in 1 tsp EVOO, salt, pepper, and the curry powder for about 3 minutes. Then, add in your other veggies, garlic and ginger, and allow them to cook for about 3 minutes. Finally, add in your sauce ingredients and frozen peas. Let them warm through. The veggies will still be crisp-tender.
Top your zucchini noodles with the veggie curry, and garnish with cilantro and chopped cashews!
slurpy zucchini noodles!
This meal was superb! We thoroughly enjoyed it:) The flavors were so exotic and exciting! It was spicy, somewhat sweet, a little tangy, a little creamy — just delicious! In fact, my parents joked that they could drink the sauce it was so good! Well alright! haha
such colorful veggies!
The textures were lovely too. The zucchini noodles were so slurpy and wonderful with the crunchy veggies and velvety sauce! To be fair, this would have been just a knockout over a bed of rice or millet — something that could absorb the sauce — but for a grain free gal, this was pretty doggone incredible!
the cilantro adds the perfect freshness!
And I couldn’t believe how fast it came together! Curry in a hurry, I’d say!
What are your favorite “marathon” movies? Adam Sandler flicks? Period pieces? Twilight?
Off to watch more movies!! :)
See ya tomorrow!
Need an olive oil mister or a spiralizer? Here are the ones I use and love: