If you have a zucchini, why not make sauce, turn the squash into "pasta" with the saladacco, and pour some sauce on that squash-ta? That's what I made for dinner tonight.
For the sauce, I threw this and that (with an eye to green) into the Vitamix, blended it all, and came out with a pretty good sauce. As near as I can recreate, these are the ingredients:
- 2 cups packed spinach leaves and stems
- 1/2 avocado
- 1/4 cup water
- i Roma tomato
- 1/8 sweet onion
- i clove garlic
- 1/4 teaspoon cayenne
- 3/4 teaspoon white miso
- sprinkle of dried kelp
- 1/4 teaspoon unrefined sesame oil
This recipe makes enough sauce for 4 servings. 1/2 zucchini makes one serving of saladacco-ized (spiral-sliced) squash-ta.
This sauce was okay, but it needs something. Maybe nama shoyu? I have enough green sauce for a couple of more servings so will add the shoyu next time. For me, experimenting as an artist is part of the allure of this lifestyle.
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