Winter is near in Chicago, which means lots of pizza, pasta, soups, and stews are eaten. This is when a lot of people tend to gain weight because it’s cold out, dark earlier, and with the holidays coming up, it’s easy to lose sight of a healthy diet. People start going outside less, so they aren’t getting as much physical activity. Instead, it gets to be an opportunity for exploration and creativity of cooking healthier options. The good thing is that all pizza, pasta, soups, and stews don’t have to be heavy. Why not try lightening up your pasta dish with my Easy Cheezy Vegan Zoodles?!
- 4 Medium zucchini, spiralized
- 1 15 Oz can Cannellini beans, rinsed and patted dry
- 1 8 Oz package Portobello mushrooms, chopped
- 1 Medium carrot, julienned
- 1 Small beet, peeled and cubed
- 1 White onion, chopped
- 1 Red bell pepper, chopped
- 1 Cup spinach, chopped
- 2 Tbsp. Extra Virgin Olive Oil
For the Sauce:
- 4 Beefsteak tomatoes, halved
- 3 Cloves garlic
- 3 Tbsp. tomato paste
- 2 Tbsp. fresh chopped basil
- 1 tsp. dried oregano
- Salt and pepper to taste
- 3-4 Tbsp. Nutritional yeast
- ** ½ cup cashews
1) Preheat the oven to 400 degrees F. Chop all of your vegetables, tomatoes, and garlic. Lay them on a baking sheet. Drain and rinse the beans and lay them on a separate baking sheet. Season with olive oil, salt, and pepper. Cook for 25-30 minutes.
2) Add ingredients for the sauce in a high powered blender (like a vitamix). See note on how to prepare the cashews. Set aside.
3) When the veggies and beans are done roasting, add the tomatoes, garlic, and ½ your onion in the blender. Blend until smooth.
4) In a pan, combine all the veggies and your sauce. Stir until combined and heated through. Serve with more chopped basil on top. Enjoy!
** Note: If you don’t have a high powered blender or food processor, soak the cashews overnight and drain before making the sauce.