Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

Sofrito Zucchini Pasta with Beans and Lightly Fried Plantains

When I spent last Thankgiving with my boyfriend’s family in Puerto Rico, we spent some time meandering around “Old San Juan,” the historical colonnial part of San Juan. I loved the cobblestone streets, the colorful buildings, and the quaint restaurants and bars that were tucked away. On a mission to get quality mofongo (basically a fried plaintain mash), we stopped at a restaurant that served theirs with “shrimp in sofrito sauce.” 

Let me stop and preface the rest of this story with the fact that I had never heard of mofongo or sofrito. When the dish was brought out, I obviously stuck my fork right in there. 

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Sun-dried Tomato Pesto Zucchini Pasta with Spinach, Beans and Corn

Sundried Tomato Pesto Zucchini Pasta with Beans, Corn and Spinach

All vegans quickly learn that a plant-based diet requires serious creativity in the kitchen. It’s really easy to get caught in a pasta-every-night rut. I can’t tell you how many nights in a row that I made the exact same dinner: tofu and vegetable teriyaki stir fry over brown rice. Every night, people. For months! Just ask any of my college roommates.

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Beef Taco Zucchini Spaghetti

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One of my favorite dinners growing up was taco night. My mom laid out all the fixin’s on the table and we would race to make our own taco creations. Mine were always fully loaded with shredded lettuce, beef and cheese. As a kid, it’s a blast to make your own taco. Now, as an adult (ehem – young lady – ehem), I’m bringing back taco night…. this time, with zucchini spaghetti!

Let’s be real. Tacos aren’t exactly something you want to throw back when you’re going down the shore (sorry, can’t hide my Jersey roots) during the summer and want to look your best on Instagram. They’re packed with all the hip-clinging stuff – meat, cheese, carbs. But, a-ha! I’ve got the perrrrrfect solution: replace the tortillas/taco shells with zucchini pasta!

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