Peanut & Ginger Zoodles with Thai Styled Mango & Carrot Slaw

Some meatless Monday inspiration. A very fresh salad packed with a lot of crunch since I kept the zoodles raw. If you don’t like them raw, you can always sauteed them in a pan and make this into a lukewarm salad. The Thai styled mango and carrot slaw balances out the richness of the peanut & ginger sauce. I love peanut butter, but it was only since I moved to the Netherlands that it became part of my diet. I love to add some to my porridge during winter.

Calve peanut butter became a staple in my pantry. It’s the brand my husband grew up eating, so it made sense for him to introduce it to me. Ever since, I haven’t looked back. So I’m very happy to have partnered with them to create this recipe, using their original peanut butter. If you love peanut butter, stay tuned because I have a snack recipe coming soon. Pieter and I were in London for the weekend, so more pictures and hotspots are coming to the blog soon too.

This recipe serves 2-3 people.

Ingredients:

For the zoodles:

4 zucchini

For the mango & carrot slaw:

3 carrots, shredded (I used rainbow carrots)

1 mango, julienned

5 tablespoons of chopped coriander

For the Thai styled dressing:

1 tablespoon of minced ginger

Juice of 1 lime

4 tablespoons of olive oil

4 tablespoons of white vinegar

1 teaspoon of fish sauce

1 tablespoon of soy sauce

1 tablespoon of honey

1 teaspoon of brown sugar

1 small bird’s eye chili, finely chopped

Pinch of garlic powder

Pinch of salt

1 teaspoon of sesame oil

For the peanut & ginger sauce:

2 tablespoons of minced ginger

130grs of Calve smooth peanut butter (1/2 a cup)

2 tablespoons of ginger syrup (or honey)

4 tablespoons of sesame oil

2 tablespoons of soy sauce

2 tablespoons of water

2 tablespoons of white vinegar

Pinch of salt

1 teaspoon of chili bean sauce

Pinch of garlic powder

To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. You can also buy the zoodles at the supermarket if you don’t feel like making them. Set them aside.

To make the Thai styled dressing, just place all of the ingredients in a jar with a lid. Close it and shake it until it emulsifies. Set it aside.

For the peanut and ginger sauce, place all of the ingredients in the blender and blend until smooth.

Right before serving mix the carrots, mango and coriander for the slaw with the dressing (remember to give it a good shake before adding it to the slaw).

Divide the zoodles between 2 or 3 bowls. Add the peanut & ginger sauce. Finish it by adding the slaw. Eat right away. Enjoy!

I like the zoodles raw since this is a cold salad. But if you don’t, you can always sautéed them in a pan for about 1 minute with a little bit of olive oil.

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Camembert Mac & Cheese with Zoodles

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Comfort food season has started, so a Mac & Cheese recipe was in order. I’ve been eating a lot of camembert lately and this time I added it to this pasta dish. I love the creaminess it gives. I also added zoodles to have some extra texture and add a bit of veggies.

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This recipe serves 4.

Ingredients:

1 zucchini, julienned without using the core

2 medium white onions, chopped

2 cloves of garlic, minced

2 tablespoons of olive oil

3 tablespoons of butter

3 tablespoons of flour

800ml of milk

250grs of camembert, without the rinds

100gr of Gouda, shredded

300gr of the short pasta of your choice

10 sprigs of thyme

Salt

Pepper

For the crumb mixture:

½ cup of Parmesan

½ cup of breadcrumbs

5 sprigs of thyme

Salt

Pepper

 

To make the zoodles, I just used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

In a large pot, add the olive oil. Cook the onions over medium heat for 5 minutes, until they become translucent. Then add the garlic and butter. Once the butter has melted, add the flour and keep stiring for about 3 minutes. Then add the milk and stir for about 15 minutes until it thickens.

In the meanwhile cook the pasta as instructed on the package.

Mix all of the ingredients for the crumb mixture in a bowl. Set aside.

Once the sauce has thickened, add the cheeses and whisk to incorporate them into the sauce. Once the cheeses have melted, add the thyme, salt and pepper.

Add the cooked pasta and zoodles to the sauce. Mix until they are evenly coated.

Grease an oven dish. Pour the pasta with the sauce in the oven dish. Evenly spread the crumb mixture over the top. Broil until it gets golden on top.

Serve right away.

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Peruvian Zoodle Stir-Fry (Zucchini Saltado)

talarin salytado zoodles

This is a Peruvian-Asian fusion dish called Tallarin saltado, which means spaghetti stir-fry. This time I made it with zoodles, but you can just replace them for cooked spaghetti. Either way is delicious. This is comfort food, something my mom would make often at home. It is very easy to make and a quick meal for a weekday.

This recipe serves 1.

Ingredients:

1 ½ zucchinis

150gr of beef steak, diced

10 cherry tomatoes, sliced in half

½ red onion, julienned

1 bird’s eye chili, chopped

1 clove of garlic, minced

2 tablespoons of olive oil

1 tablespoon of oyster sauce

3 tablespoons of soy sauce

A splash of Pisco, rum, or vodka

2 tablespoons of chopped coriander

Salt

Pepper

 

To make the zoodles, I used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

Place the beef and the olive oil in a small bowl. Season it with salt and pepper.

Heat up a pan until it is almost smoking. Once it is very hot. Pour the meat with the oil. Sear the meat. Then add the onions, tomatoes, garlic and chili. Stir fry for 30 seconds and then add the alcohol and flambé. Once the flames are out, add the oyster sauce, soy sauce and zoodles. Stir-fry for 30 seconds and then add the coriander. Taste for salt and pepper. Serve right away.

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Roasted Tomato Soup with Zoodles & Mozzarella

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It’s cold and wet today. It’s been raining nonstop since yesterday, so a warm soup was in order. I roasted the tomatoes, onion and garlic in the oven to add more flavor. This is the first time I made zoodles and I am a fan. Plus by adding them raw to the soup, they still keep a nice crunch.

This recipe serves 2.

Ingredients:

8 tomatoes, sliced in half

1 red onion

4 cloves of garlic

1 ½ litters of vegetable stock

2 bay leaves

125ml of cream

1 zucchini

10 mini mozzarella balls

Pepper

Salt

 

Slice the tomatoes in half, place them in a baking tray skin side up. This will make peeling them later easier.

Add the onion (with the skin on) to the baking tray. Wrap the garlic cloves(with the skin on) in foil and drizzle some olive oil. Close the foil and place it on the same tray. Drizzle some olive oil on top of the tomatoes and onion. Roast them at 180C/350F for 1 hour.

Once the tomatoes are roasted, let them cool down enough to handle.

Then peel the tomatoes, onion and garlic cloves. Place them in a pan. Add the vegetable stock and bay leaves. Let it cook for 20 minutes on medium heat.

Remove the bay leaves, and blend the soup. Pass it through a sieve and place it back in the pan. Add the cream and let it reduce for 15 minutes on medium heat.

To make the zoodles, I just used a mandoline with the julienne attachment. I stopped when I got to the core. You can also make them with a spiralizer or a potato peeler. If you use a potato peeler, just slice it into ribbons and then using a knife, cut it into julienne. Set aside.

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Once the soup has reduced, taste it for salt. Divide the soup in between two bowls. Add a handful of the zoodles in the middle. I added them raw because they will end up cooking in the hot soup anyways. Add the mini mozzarella balls and sprinkle some pepper on top of the zoodles.