v e g a n  z u c c h i n i  n o o d l e s

 

i n g r e d i e n t s

1/8 chopped pumpkin
five shitake mushrooms
one zucchini, spirulized (or use a carrot peeler to make strips)

for ground “beef”:

one cup of dry tvp
two tbsp nutritional yeast
one tbsp garlic powder
one tsp paprika
one tsp pink salt
1/4 cup water
two tbsp soy sauce

for pesto sauce:

half of an avo
1/4 cup water
dash of garlic powder
1/4 cup pine nuts
bunch of fresh basil
juice of 1/4 lemon
dash of olive oil
one tsp greens powder (optional but you should)

 

d i r e c t i o n s

cook pumpkin + mushrooms on medium heat, without any oil while preparing the ‘beef’ mixture. prepare by adding the dry ingredients + then add the water, mixed with soy to soak it all up. mash around with your hands for about three minutes until the mixture becomes texture of mince. add to pan + continue to cook (for another five to ten minutes).

make the pesto sauce by throwing all the ingredients into a food processor or blender. to make one meal, i remove half the tvp/pumpkin/mushroom mix from the pan to store for later. add the zucchini noodles to the pan + fry for a few minutes, then add 3/4 of the pesto sauce to the dish + mix around. after plating, chop up some cherry tomatoes to serve on top. always try to eat 3 different bright colours on your plate each meal to ensure you are getting a diversity of vitamins and minerals.

 

a b o u t  l e a n n e

many of you already know leanne as a yoga instructor, but what you may not know, is that she studied holistic nutrition + traditional chinese medicine long before her own yoga journey. leanne is a plant-based lover + tries to eat as whole foods as possible. recipe creation is always aimed at two objectives: easy + delicious. on the side, leanne helps people transition into realistic lifestyles to perform optimally. want a consultation with our girl? if you have any questions, contact us or email her directly at leannegerich@gmail.com.