Pepperoni:
2 purple carrots or red beets or both, sliced into super thin but not see through thin pieces
1 tbsp maple syrup
1/2 tsp garlic powder
A few cranks of fresh cracked black pepper
Pinch pink salt
1/2 tsp chili powder
Cheeze sauce roasted veg base:
1 tbsp maple syrup
1/2 tsp garlic powder
A few cranks of fresh cracked black pepper
Pinch pink salt
1/2 tsp chili powder
Cheeze sauce roasted veg base:
1 cup peeled and chopped butternut squash
1/4 small red onion, peeled and chopped
Cheese Sauce steamed veg base:
1/4 small red onion, peeled and chopped
Cheese Sauce steamed veg base:
2 new potatoes, peeled and chopped
1 red bell pepper, deseeded and chopped
Cheese sauce base:
1 red bell pepper, deseeded and chopped
Cheese sauce base:
1 tbsp coconut oil
1 tbsp buckwheat flour (optional but makes a much oozier texture for the sauce)
1/4-1/2 tsp turmeric
1 tsp or more garlic powder
1/4 tsp ground coriander
1/4 tsp ground cumin
Big pinch pink salt
1-2 tsp sauerkraut brine
Small squeeze lemon juice
1/2 tsp chili powder
Water to thin
1-2 tbsp coconut milk powder
Noodles:
1 tbsp buckwheat flour (optional but makes a much oozier texture for the sauce)
1/4-1/2 tsp turmeric
1 tsp or more garlic powder
1/4 tsp ground coriander
1/4 tsp ground cumin
Big pinch pink salt
1-2 tsp sauerkraut brine
Small squeeze lemon juice
1/2 tsp chili powder
Water to thin
1-2 tbsp coconut milk powder
Noodles:
2 zucchinis
Tomato sauce
Oregano
Extra virgin olive oil
Pepper
Tomato sauce
Oregano
Extra virgin olive oil
Pepper
PREPARATION
Pepperoni:
Preheat oven to 430F
Toss your veg slices with remaining ingredients in a bowl to coat. Arrange evenly on a parchment paper lined baking sheet. Roast in the hot oven. The pepperoni is done when it has roasted until it is crisp around edges but chewy in the middle.
Cheeze sauce roasted veg base:
Arrange these vegetables on a parchment paper lined baking sheet. Roast in 430 F oven at the same time as the “pepperoni”. Remove these vegetables when the squash is tender and soft.
Cheese Sauce steamed veg base:
Pepperoni:
Preheat oven to 430F
Toss your veg slices with remaining ingredients in a bowl to coat. Arrange evenly on a parchment paper lined baking sheet. Roast in the hot oven. The pepperoni is done when it has roasted until it is crisp around edges but chewy in the middle.
Cheeze sauce roasted veg base:
Arrange these vegetables on a parchment paper lined baking sheet. Roast in 430 F oven at the same time as the “pepperoni”. Remove these vegetables when the squash is tender and soft.
Cheese Sauce steamed veg base:
Steam the potatoes until tender. Add the peppers and steam till very tender. Remove from heat.
Cheese sauce base:
Heat the oil and flour together over medium heat until a paste forms.
Add 1.5 cups water, the spices and stir well until mix is smooth and thickened. Add the roasted and steamed cheeze sauce vegetables. Cook together one minute then remove from the heat and puree in a blender or with a stick blender until as smooth as possible. At this point I added a little more water and blended it in to thin the sauce a bit.
Return to the heat and add brine and lemon juice and coconut milk powder, stirring constantly until the mix is smooth again.
Add extra coconut oil if desired and cook down the sauce until smooth and creamy. Taste and adjust the saltiness and garlic to your taste.
To make it even cheesier add 1 tbsp nutritional yeast. Once satisfied, reduce heat to low and make your noodles.
Noodles:
Spiralize your zucchinis. Divide between two large bowls.
Divide cheeze sauce on top of each zoodle serving.
Add a few spoonfuls of tomato sauce to each serving, not too much. Then divide the pepperoni slices between each serving on top.
Sprinkle each bowl with a little oregano, black pepper and olive oil. Serve immediately.
Cheese sauce base:
Heat the oil and flour together over medium heat until a paste forms.
Add 1.5 cups water, the spices and stir well until mix is smooth and thickened. Add the roasted and steamed cheeze sauce vegetables. Cook together one minute then remove from the heat and puree in a blender or with a stick blender until as smooth as possible. At this point I added a little more water and blended it in to thin the sauce a bit.
Return to the heat and add brine and lemon juice and coconut milk powder, stirring constantly until the mix is smooth again.
Add extra coconut oil if desired and cook down the sauce until smooth and creamy. Taste and adjust the saltiness and garlic to your taste.
To make it even cheesier add 1 tbsp nutritional yeast. Once satisfied, reduce heat to low and make your noodles.
Noodles:
Spiralize your zucchinis. Divide between two large bowls.
Divide cheeze sauce on top of each zoodle serving.
Add a few spoonfuls of tomato sauce to each serving, not too much. Then divide the pepperoni slices between each serving on top.
Sprinkle each bowl with a little oregano, black pepper and olive oil. Serve immediately.
Source: aktinmotion
