Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

I have been dying to post this….well not literally dying, but you know what I mean. I like my spiralized zucchini  raw, so this is the perfect summertime meal.  It is cool and refreshing, and light. Did you notice, I said, ‘zucchini’ instead of ‘marrow’…aren’t you proud of me?  Now this way, no one will get confused !!!

Mint is one of those amazing herbs.  I totally love it.  Mint leaves end up in salads, green tea, you name it, if I can find a place for it to be appreciated, I will.

Now for the Black-Eyed Peas….or is it a bean…I think it is both….whatever, I know for sure it is a legume !   Anyway, I am calling it a pea for now, and I have to admit, I honestly have never given this poor pea much credit ! (because I have this thing about ‘peas’ but lets not go there as this will end up being a post of absolute crazed contradiction, that even I do not understand) But, they are amazing roasted, and all crisped up ….it is like a chickpea.  So now I am totally on the Black-Eyed Pea train ….

Spiralized Zucchini with Snap Pea Mint Pesto and Crispy Black-Eyed Peas

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Ingredients:

Zucchini/Courgette/Marrow, spiralized

Black-Eyed Peas, cooked and roasted.

For the Pesto: 

1/2 cup packed chopped snap peas

1/2 cup packed chopped celery

1/2 cup packed chopped baby spinach

1/4 cup packed chopped mint

2-3 Tablespoons olive oil

2 Tablespoons lemon juice

This makes 1 cup of Pesto

Instructions:

Place all the pesto ingredients into a food processor and blend till smooth or the consistency you want.  With regards to the olive oil, only put 2 tablespoons in at first and if you feel you want a slightly thinner consistency then add in the extra.

To roast the black-eyed peas:  Place the cooked peas onto a baking tray, drizzle with a little olive oil, salt and pepper.  Place in the preheated oven at 180 degrees Celsius / 350 degrees Fahrenheit and let roast until crisp. Remember they will crisp up further whilst cooling once out of the oven.

To assemble:  Place the spiralized zucchini in a bowl and toss through the pesto. Don’t mix the peas through the pesto in the bowl before serving as they will go soft. When serving, top with the crispy black-eyed peas on the individual plates.

Enjoy 🙂

Double Noodle, Tofu and Vegetable Stir Fry

011

Oooo this is an amazing dish.  Over the years I have often seen recipes for Tofu, and somehow I just never ventured into it.  My brother has been living in Connecticut for over ten years now, and often on our weekly phone calls mentioned he would have a protein enriched drink each morning with tofu and a bunch of other things in it.  When I asked what the Tofu tasted like, he really couldn’t tell me. So I of course, then googled Tofu to see if I could find out more about it, and low and behold I discover, Tofu is bean curds !  Well, I was ecstatic, because I love bean curds, but never knew bean curds is Tofu. My hubby and I go out for Sushi every couple of months and one of our favourite sushi dishes that we order is one made with bean curds.  So, off I went to find Tofu, which I found, and bought, and have never looked back. Now Tofu is a must at all times in my grocery cupboard 🙂 .

002

I did google to find out exactly how to prepare the Tofu, which I found quite interesting.  Once that was done, I chopped the Tofu into squares.

006

I knew I wanted to do a vegetarian stir fry, so brought out my wok and I then, prepared and chopped the veggies. Except for the baby marrows, I spiralized those, just because I could and because I love my spiralizer 🙂 .  I basically did quite a light fry with a little oil so all my cut squares of Tofu were golden brown. These by the way need to be watched like a hawk in the wok, they cook so quickly! I still have some experimenting to do with the cooking of Tofu, so for now, it’s a light fry.  I obviously want to try baking it and so forth, but that will be another time….  Anyway, then I was a little stumped, it was a matter of …what now? So I stir fried the veggies (except the spiralized baby marrows as those cook up so quickly and did not want them to end up like mash) but still felt, the stir fry needed more. I then remembered the Udon noodles I had bought in the same section as the Tofu, so hauled a packet of them out, and oh my…the ones I bought are so easy to prepare, it is a matter of puncture some holes in the packet, place in the microwave for a short while and its done! What a pleasure !!! So while they were cooking, tossed the spiralized baby marrows in the wok, then dumped the Udon noodles into the wok with the sauce…and…dinner was done 🙂 .

I must say, I quite enjoyed the double noodle effect, it was different 🙂 .

009

015

Double Noodle, Tofu, Vegetable Stir Fry

Preparation time:  50 minutes (excluding draining of Tofu)

Cooking time:  45 minutes

Total time:  1 hour 35 minutes

Serves 6

Ingredients:

2 x 297 grams firm Tofu

1 large onion, chopped

2 large garlic cloves, crushed

1 large red pepper, sliced and chopped

125 grams snap peas, chopped

135 grams baby corn, chopped

100 grams fine beans, chopped

500 – 530 grams baby marrow, spiralized if spiralizing OR sliced

400 grams Udon Noodles

olive oil

For the sauce:

3 teaspoons dark sesame oil

1 cup soy sauce

1 tablespoon brown sugar (slightly heaped)

1 tablespoon raw honey (slightly heaped)

2 well-rounded teaspoons of green (or red) mazavaro0*

1/4 cup water

Instructions:

To prepare the tofu:

Place a folded tea towel on a bread board.

Take the tofu carefully out the box as per box instructions.

Place the block of Tofu on the folded tea towel and carefully cover the Tofu with the towel, alternatively even using another tea towel.  The tea towel basically are there to absorb any water from the Tofu.  I placed a saucer on top of the wrapped Tofu, just to add a slight pressure to help release some water. Any weight on top of the tofu must not be heavy or the Tofu will break.  Tofu is very delicate.  Leave to drain for about 20 minutes, and then cut into squares.

Whilst the Tofu is draining, prepare the sauce.  Basically just mix all the ingredients together and mix well together. Set aside for later.

In a large wok, saute the Tofu on all sides and set aside on paper towel to drain off any excess oil. (I did mine in batches and it is a little time-consuming.)

Then, add the chopped onion, and crushed garlic cloves to the wok stirring occasionally until the onions are sautéed.

Add the sliced red pepper, the chopped snap peas, corn, and fine beans. Continuously stir around the wok for several minutes.  The vegetables must still be crisp. Take off the stove if necessary to prevent over cooking.

In the meanwhile cook the Udon noodles as per packet instructions.

Add the spiralized baby marrow noodles (or sliced), the cooked Udon noodles and add to the veggies.  Stir around.

Pour in the prepared sauce.

Stir well and serve immediately.

Enjoy 🙂

  •  Mazavaroo is a paste made of green or red chillies and garlic.

NB*  Any left overs can be kept in a sealed container in the refrigerator and re-heated and eaten the next day.