Fifi Leigh
Sunday, February 04, 2018
For dinner, I decided to make my own vegan Mexican pasta. I will now list how I made it in 5 easy steps.
- Step 1 involved spiralizing half of a zucchini. It looked so cute on my dish.
- Step 2 involved spiralizing one yellow bell pepper and I used a different blade, which made confetti-like stringy pieces.
- Step 3 involved adding some leftover spicy salsa over the zucchini spirals and yellow bell pepper confetti-like stringy pieces.
- Step 4 involved adding some leftover avocado spread over the zucchini spirals and yellow bell pepper confetti stringy pieces.
- Step 5 involved adding some vegan shredded cheese on top.
It was tasty. I enjoyed my dish, which was a mixture of juicy veggies, spicy sauces, and creamy avocado dip.
And, for drink, I made a cup of hot Ghirardelli cocoa with vegan mini marshmallows. But I did add some regular whipped cream, topped with some vanilla power and cinnamon powder.
Looks and sounds delicious. I’ve bought a spiraliser but haven’t used it yet. I am dying to try it on courgettes.
Nutritious and yummy at first sight.
I find it delicious and nutritious especially your creamy avocado dip. Avocado is my favorite meaty fruit.
and avocado is often used as egg substitute in vegan cooking.
Looks and sounds absolutely delicious!
yeah, the spiraled zucchini looks fun, and i also like that it looks colorful, which makes it more appetizing.
It seems quite delicious, thanks for sharing with us!
great post, thank you!!!!