Helloooo, Monday! When I walked out of my building with Lu this morning (on my way to grab some kale for my smoothie), the sunny, warm and refreshing weather put me in that “I will conquer this day” sort of mood.
Like yesterday. I spent the whole day driving back home from a “girls’ weekend” trip in Westport, MA with 3 of my best friends (with the windows down, blasting the best of the 90s off Spotify). Nothing could have brought us down!
When we got on the FDR and were cruising down the east side of Manhattan, all of the people running outside, the glistening Hudson River (yes, it glistens!), and the throngs of tourists made me so pumped for summer 2014.
In the summer, I tend to eat less and drink more. I don’t mean alcohol, necessarily (although nothing beats sangria al fresco drankin’,) I just mean loads of citrus-infused water, cold juices and protein-packed smoothies.
Food during the summer consists of lots of outdoor grilling sans the buns (swapping in lettuce wraps instead), fully loaded salads, ceviches and gazpachos, chilled pasta salads, and of course, PLENTY of raw zoodles in creamy avocado sauces.
I CAN’T WAIT!
However, it’s going to be in the 50s this week, so…. womp womp. Totally raining on my parade, Mother Nature. Alas, here’s a crockpot bolognese sauce over zucchini noodles.
I’m embarrassed to admit this, but I bought this Crockpot in 2009 for my first apartment in Hoboken and have never used it. Not once.
After this delicious vegan bolognese, I’m sorry I haven’t used my Crockpot more. The flavors of the cauliflower really fluff up the tomato sauce and make a hearty pasta sauce without the heaviness of meat. The consistency of the mashed cauliflower florets mimics a light meat sauce!
Honestly, speaking of summer, this crockpot cauliflower bolognese would be fantastic chilled and stuffed into a lettuce wrap with some raw zoodles – or even in a good ‘ole whole wheat tortilla, lightly grilled or seared over the stove.
I’m going to totally own this 72+ degree day and not let this week’s impending 50-degree weather hold be down. I feel like these next few weeks are like the last minute of an uphill “ride” in a spinning class – the instructor is screaming at you, “we’re almost at the top of this hill! give it everything you’ve got!”
So, here goes me – giving it everything I’ve got. See you there!
Do you like to use your slow cooker/crockpot in the summertime?
Crockpot Cauliflower Bolognese with Zucchini Noodles
- For the bolognese:
- 1 head of cauliflower cut up into florets
- 3/4 cup diced red onion
- 2 small garlic cloves minced
- 2 tsp dried oregano flakes
- 1 tsp dried basil flakes
- 2 14 oz cans diced tomatoes no salt added
- 1/2 cup vegetable broth low-sodium
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- For the pasta:
- 5 large zucchinis Blade A
- Place all of the ingredients for the bolognese into a crockpot. Place the crockpot on high and let cook for 3.5 hours.
- When done, smash the cauliflower with a potato masher or fork until the florets break up to create a "bolognese."
- Spoon the bolognese over bowls of zucchini noodles.