Looking for a little healthy vegetarian fare to balance out the upcoming holidays? A Beautiful Mess Weekday Weekend: How to live a healthy veggie life . . . and still eat treats is delicious, nutrition-packed, easy, pretty, and it’s in the category I lovingly refer to as butt-reducers.
A big thanks to Chronicle Books for letting me share the recipe for Zoodle and Noodles Teriyaki Stir Fry with you so that you can taste the book. Yum!
My review with my pics and thoughts on the dishes I tried is below the recipe.
zoodles and noodles teriyaki stir-fry
from A Beautiful Mess Weekday Weekend: How to live a healthy veggie life…and still eat treats by Emma Chapman and Elsie Larson (Chronicle Books, 2017.)
I love combining what we like to call “zoodles” – zucchini that’s been spiralized into a noodle shape – with whole-wheat spaghetti noodles; I think the two balance each other’s textures beautifully. The zucchini noodles soften when cooked, while the whole-wheat noodles offer more body than their white-flour cousins. At the same time, by mixing the two, you reduce the overall carbs and raise the nutrient count on your plate.
Feel free to change up the vegetables in the stir-fry. I use bell peppers most often, but other great options include broccoli, mushrooms, Brussels sprouts, and asparagus. For additional protein, add some chopped baked tofu.
FOR THE TERIYAKI SAUCE
¼ cup [60ml] soy sauce
2 Tbsp Homemade BBQ sauce (page 126)
1 Tbsp rice vinegar
1 Tbsp honey or pure maple syrup
2 tsp sesame oil
2 cloves garlic, minced
¼ tsp ground ginger
1/8 tsp red pepper flakes
4 oz [115g] whole wheat spaghetti
2 tsp olive oil
1 red bell pepper, seeded and thinly sliced
1 small zucchini, spiralized or cut into thin matchsticks
2 Tbsp chopped cashew nuts, preferably raw
1 Tbsp chopped green onion
Bring a pot of generously salted water to a boil.
To make the Teriyaki Sauce, in a small saucepan, combine the soy sauce, BBQ sauce, vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes and stir to mix well. Bring to a boil and cook for 2 minutes, stirring often. Remove from the heat and set aside.
Meanwhile, add the spaghetti to the boiling water and cook until al dente according to the package directions. Drain well and set aside.
When the sauce and spaghetti are ready, in a large saucepan or skillet, heat the olive oil over high heat. Add the bell peppers and cook, stirring often, until starting to soften, about 1 minute. Add the zucchini noodles and cooked and drained pasta. Pour the sauce over everything and stir-fry, tossing to mix and coat well, until the sauce thickens up a little, 2 to 3 minutes.
To serve, divide the stir-fry between 2 plates. Sprinkle the cashews and green onions on top and serve immediately.
Note: If you find this is a meal you end up making often, feel free to double the sauce recipe to make enough for another meal later. You can store the unused sauce in a sealed container in the refrigerator for up to two weeks.
My review of the book…
A Beautiful Mess Weekday Weekend: How to live a healthy veggie life . . . and still eat treats
by Emma Chapman
This is a neat produce-filled vegetarian book. The idea is that the authors make all really good food choices during the week, and then relax their rules on the weekends. I’m a foodie. I didn’t pay attention to the weekday/weekend distinction when flagging recipes to try, and notice now that all but one that I flagged were in the weekday section. Nice. There’s no sacrifice on flavor in their healthy recipes. They’re strong flavorists. The aesthetics are great, too. The dishes are filled with color. The recipes are all at the easy end of the spectrum. We really enjoyed the book.
1) Zoodle and Noodles Teriyaki Stir Fry – p 91. Nice strong garlicky, gingery flavor. Delicious. This was our favorite.
2) Snow Pea and Pineapple Stir-Fry with Cauliflower Rice – p 121. Lovely sweet, tropical flavor.
3) Spicy Pumpkin Chili – p 103. Really satisfying and we loved the smoky, spicy flavor.
4) Creamy Mashed Cauliflower – p 131, My Favorite Brussels Sprouts – p 132, Garlic-Miso Asparagus – p 133, and Garlicky Sweet Potato Bites – p 134. They put the four of these together in the book, so I decided to do the same and make a big vegetable feast. The sweet potato almond flour bites are sweet and delicate. The miso, soy, sesame dressing on the asparagus was fantastic. And the cauliflower has a full head of roasted garlic mashed in there. Great dinner.
5) Barbecue Sweet Potato Burgers – p 79. Yummy, garlicky, smoky, and sweet. Loved them.
6) Steel Cut Oats with Sweet Potato and Pumpkin Seeds – p 26. This was really good, but definitely tasted nutritious.
7) Twelve ideas for Infused Water – p 183. We love infused water. I was psyched to see a few ideas that I hadn’t seen before and they were keepers!
8) Easy Cheesy Popcorn – p 163. Vegans have to stop putting the word Cheesy in a recipe title when they’re talking about nutritional yeast. I flipped through the book, flagging recipes to try. Cheesy popcorn with nutritional yeast. That’s not happening. I made several dishes on my list and they were outstanding. Then, like Charlie Brown and the football, I thought to myself, well, maybe they’ve got it worked out. Nope, I popped a handful in my mouth and realized I’d landed smack on my back without even pretending to make contact with that football. Nothing but a mouthful of cheese lies. It had a happy ending. I had organic cheddar powder in the pantry. That tasted just like cheesecorn. It was the weekend anyway, so it was totally within their rules.
9) Vanilla Bean and Banana Affogato – p 156. This was a really refreshing pick me up.
Some others I have flagged to try: Miso Granola – p 25 * Whole Wheat Pizza Crust and Topping Ideas – p 94 * Tempeh Taco Salad with Salsa and Spicy Mayo – p 104 * Stuffed Peppers with Quinoa and Black Beans – p 112 * Cheesy White Wine Risotto – p 139 * Za’atar Nuts – p 160
*I received a review copy to explore and share my thoughts.