This is a delicious whole food, vegan bolognese over zucchini noodles but you can and should serve it over pasta, rice, quinoa. A definite addition to a Mediterranean style diet and is perfect for #MeatlessMonday.
The mushrooms give a nice meaty texture and the nutritional yeast lends a cheesy flavor so you won’t miss the parmesan cheese. The sauce is loaded with flavorful vegetables and herbs. For more protein add legumes or nuts to your sauce.
I was traipsing around my old food blog, Whatsfordinnerdoc and found my version of vegetarian bolognese and decided to make it vegan. The original recipe had marscapone cheese but I wanted to see if nutritional yeast would give this vegan version a cheesy boost of flavor. I was pleasantly surprised that it tasted as if I’d added parmesan cheese.
The zoodles are low in calories and carbohydrates with a pasta mouth feel but you can eat this over any wheat, brown rice or quinoa pasta. I bring a spirilized with me to Baja because I haven’t seen one to purchase. I love Trader Joe’s quinoa spaghetti when I want pasta and it has 5 grams of protein per serving if you aren’t watching your carbohydrates. I have used this spirilizer for 4 years and it still works great and is easy to clean.
[lt_recipe name=”Vegan Bolognese and Zoodles ” servings=”6″ prep_time=”20M” cook_time=”1H” total_time=”1H20M” difficulty=”Easy” summary=”Vegan bolognese is low calories and loaded with nutritious vegetables for an easy Mediterranean meal. Make it low carb over zoodles or serve it with pasta. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/07/image-81-300×266.jpeg” ingredients=”2 medium zucchini, spirilized;;2 medium carrots, coarsely chopped;1 medium onion, coarsely chopped;1 fennel bulb, coarsely chopped;1 stalk celery;2 cloves garlic, minced;1/4 cup extra-virgin olive oil;1 tablespoon chopped fresh oregano;1 tablespoon chopped fresh basil;1 tablespoon fennel seeds ;1 teaspoon Kosher salt;1/2 teaspoon ground black pepper;2 cups any combination of mushrooms, coarsely chopped;1/2 cup dry red wine, may substitute vegetable broth ;14 oz can diced, no salt tomatoes;2 tablespoons nutritional yeast ” ]Wash and chop all vegetables except the zucchini. Spirilize the zucchini. Sauté onion and garlic in olive oil for 2 minutes. Add carrots, fennel, celery and continue to cook for 5 minutes. Add herbs, mushrooms, tomato, salt and pepper. Simmer 45 minutes. Add zoodles and stir gently for 5 minutes. You want the zucchini to be warm but maintain its texture. Stir in yeast just before serving. [/lt_recipe]
Easy grilled shrimp with sweet peppers over pasta that you can throw together for a quick week night Mexican meal or a Baja fiesta with friends. Shrimp is readily available and affordable in Baja, about half the price that I pay in the U.S., so you don’t have to save them for special occasions. They are a low fat versatile protein source for any healthy Mexican meal. The sweet bell peppers are a colorful source of antioxidants, vitamin A and C, and fiber. A grill basket works well but you could easily make these into kabobs. If you follow a low carb or Paleo diet serve the shrimp over salad greens or zuddles. I rarely eat pasta but a small portion of spaghetti was a welcome addition to this meal.
A crisp Mexican vino blanco from Valle de Guadelupe, a Mexican lager or a tart margarita would pair well. Add a salad and fruit for a nutritious meal that’s sure to please any crowd.
I’m taking my new blog and my original recipe to Fiesta Friday’s blog party and #FishFridayFoodie. Grab a cold pop and join us.
[lt_recipe name=”Healthy Mexican Grilled Spicy Shrimp Sweet Pepper Pasta ” servings=”4″ prep_time=”30 MINUTES” cook_time=”15 MINUTES ” total_time=”45 MINUTES” difficulty=”Easy” summary=”Grilled shrimp, sweet peppers tossed over pasta for an easy week night or guest ready meal. ” print=”yes” image=”http://mybajakitchen.com/wp-content/uploads/2017/06/image-23-300×259.jpeg” ingredients=”16 ounces raw shrimp;2 cups diced red, yellow and or orange bell peppers ;1 cup diced red onion;8 ounces spaghetti or angel hair pasta;1/2 cup chopped fresh cilantro;2 limes divided ;2 cloves minced garlic ;4 tablespoons olive oil divided;1 tablespoon butter, optional;1 teaspoon ground cumin;1 teaspoon ground coriander ;1 teaspoon red pepper flakes, optional;1/2 teaspoon sea salt;” ]Prepare shrimp by deveining and removing the shells if you desire. I prefer to leave the shells on if your guests don’t mind peeling them after serving. You can also ask your fish monger to peel and devein your shrimp. ;Toss shrimp with garlic, spices, squeeze of one lime and 1 tablespoon of olive oil. Set aside. Don’t left the shrimp marinade longer than 20 minutes because the lime will “cook” the shrimp. Boil water for pasta and cook al dente. ;Chop peppers and onion. Combine with 1 tablespoon of the olive oil and a dash of salt. Grill vegetables in a grilling basket over direct medium heat until soft, about 7 minutes. Add shrimp and marinade to the vegetables and continue to grill until shrimp are uniformly pink, about 5 minutes. Drain pasta and stir in 1-2 tablespoons of olive oil or butter. Mix chopped cilantro into shrimp and vegetables and serve over pasta. Garnish with lime wedges. [/lt_recipe]
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