Here’s another recipe to help us use up all those fresh vegetables we have during these summer months. And again, its one you can adapt to your vegetable overload. The only thing you may want to get from the store are the spoodles or coodles (carrot noodles). Either work great in this recipe. I like it plain but you could easily add a curry sauce or if you can use soy, a hoisin-based sauce. Makes 4 serving.
- 1 medium onion
- 2 cloves garlic, medium sized
- 1 small zucchini
- 1 small yellow squash
- 1/2 cup pea pods or 1 cup green peas, or 1 cup green beans
Add 3 tablespoons olive oil to a large skillet and when the oil is hot, add the diced vegetables. If you are planning to add a sauce, use less oil. Saute over medium heat until onion is translucent. Add the pea pods, peas or green beans and 1 pound of spoodles or coodles. Reduce heat to medium low, cover, and cook, stirring occasionally, until the noodles are tender, about 15 minutes for sweet potato and 20 minutes for carrot noodles.
In a small sauce pan, heat 2 tablespoons oil then add 1 teaspoon to 1 tablespoon of curry, depending on your taste and cook for approximately 30 seconds until you can smell the curry. Add 2 tablespoons of all purpose gluten-free flour. Whisk and cook for several minutes. Whisk in 1/2 to 1 cup (the amount of milk depends on how thick you want your sauce) of your favorite milk (coconut milk works great here but rice, hemp, almond also work fine).