Half of the World's Biggest Zucchini became pasta.
This is a julienne peeler that I used to shred the zucchini. It also works on carrots, potatoes, etc.
I also made a cauliflower millet puree for my pasta sauce. It's one head of cauliflower and 1/2 cup millet boiled together for 25 minutes, then pureed with a hand blender. If you use 1 whole cup of millet, you get mashies.
I had lots of this left over. It can go over anything - broccoli, beans.....
I also sauteed veggies for the pasta topping, and here's the plate:
I love zucchini pasta. Besides being so tasty and lo-cal, I don't even cook the zucchini. The hot sauce steams and softens it enough for me.
I also made braised purple cabbage and onions. I braised the cabbage and onions with veggie broth and apple cider vinegar. Beautiful and so tasty!
I roasted turnips for the first time. They tasted like home fries, so I topped them with seasoned salt and nutritional yeast.
I'm trying to snaz up my steamed broccoli. Here's some with onions, golden raisins, and a very light tahini & rice vinegar dressing.
I've eaten raw apples, bananas, and plums to satisfy my sweet tooth - until tonight. I carmelized sliced apples with a little water, a dash of apple cider vinegar, and lots of cinnamon.