We just got a spiralizer, so tonight I made noodles out of zucchini and yellow squash. I simmered it with salt, olive oil, and onion until it was cooked. Then I separately fried up: -1 diced green bell pepper, -Boutta cup of sliced mushrooms, I didn't measure the goddamn things. -The broccoli that was left in my fridge because it was going flaccid. It was like 1/4 cup of broccoli I guess. I didn't use the stems because I hate them, just chop up the flowers. -More onion, also not measured, diced. -I added a packet of coconut cream curry I found in the back of my pantry a couple days ago rather than making a sauce completely from scratch. -season it the way you want, but I recommend you keep it simple. Salt, pepper, maybe ginger OR garlic NOT BOTH. I mad it spicy with Cayenne. Honestly you can use seasoned salt, this meal is versatile. I simmered that combo until the veggies softened, and jumping jellyfish, now it's a healthy-ass meal. If you're trying to impress someone, especially someone skeptical of vegetarian food, serve with a generous side of white wine, which is a crown jewel of veg foods itself. Just get a Pinot Noir. Don't try to get fancy with Zinfandel or some shit because you recognize the name from the Olive Garden menu. Most people are beer-guzzling philistines, so you can easily pick an affordable bottle of standard white and make yourself look refined without any real work. The brand with the kangaroo on it is fine, I don't remember what it's called because I buy wine to drink it, not admire the label. You're on your own for dessert. I'm having pumpkin bread because I care more about pumpkin bread than flavor matching my meals. Frankly, you should too, but I'm here to cook, not judge. #recipe #vegan #glutenfree #spiralizer #sarcasm
