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Alfredo Zoodles Recipe

My kids have this love/hate thing going on with zoodles. Sometimes my oldest 2 boys love them and other times they look at me sideways when I serve it.

Zoodles are just zucchini used as noodles in a recipe. It's perfect for people who are interested in eating more gluten-free meals and for those (like me) who want to make a quick lunch.

I really like this  spiraler  from Amazon

I really like this spiraler from Amazon

This recipe is definitely one that doesn't require that you turn on the stove. All you need is a spiraler (or vegetable peeler like I used in the other recipe), your blender and other ingredients for the sauce.

Our experience with zoodles:

*I've tried making the zoodles by steaming and sauteing them a few times before and they come too watery. We prefer them uncooked/raw.

*My kids seem to like zoodles with marinara sauce more than with alfredo and avocado sauce (I made a vegan version using avocado from FitMenCook).

*We usually eat our zoodles without the skin, so I don't know whether or not there's a difference in flavor/texture with the skin on.

Eric and I love the flavor of this recipe and it didn't take much time at all for me to get this on the table for lunch.

Here it is! Try it and let me know whether or not your family likes it. :-)

Alfredo Zoodles

by Brown Vegan

Keywords: raw entree vegan vegetarian

Ingredients (Serves 4)

  • 5 large zucchini
  • 1 cup cashews, soaked in water for at least 2 hours
  • 1/2 cup water (add more water if the sauce is too thick)
  • 1 garlic clove
  • Juice of 1 lemon
  • 1 tablespoon tahini
  • 1/2 teaspoon sea salt
  • 1 teaspoon oregano
  • 1 tablespoon nutritional yeast
  • 1 cup spring mix lettuce


Using a spiraler, vegetable peeler or knife and cut the zucchini into strips.

To make the sauce: In a blender add in all the remaining ingredients (except the spring mix) and process until smooth.

In a large bowl, cover the zucchini with the alfredo sauce and use tongs to combine the sauce and zucchini evenly.

Mix in spring mix and enjoy!

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Spinach Artichoke Dip | Super Bowl 2014

This dip is simple, delicious and ready within 30 minutes. Check out the recipe and YouTube video below. Let me know what you think once you make it.


Spinach Artichoke Dip

by Brown Vegan & Daily Garnish

Ingredients (serves 5)

  • 4 cloves garlic, peeled and minced
  • 1 14oz can artichoke hearts (packed in water)
  • 2 1/2 cups of fresh spinach
  • 1 tbsp vegan mayo
  • 1 tbsp Tofutti cream cheese (or other vegan cream cheese)
  • 1/3 cup unsweetened almond milk
  • 1/4 cup Daiya non-dairy mozzarella cheese shreds


Saute your garlic on medium heat.

Drain the artichoke hearts, chop them up and add to the garlic pan. Add in fresh spinach and allow to cook for 10 minutes on medium heat. Take mixture to a food processor and add in remaining ingredients, blending until smooth.

Serve immediately with bread, crackers, or chips or add additional shredded cheese and bake for 10 minutes on 350º.

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Sweet Tempeh & Bell Pepper Stir-fry Recipe

It's recipe time!


Tempeh is one of those foods that you either love or hate.  I happen to love it. It's an awesome meat alternative, made from fermented soybeans and then formed into a patty. Tempeh is also a great source of protein and helps to lower cholesterol.


Print & share the full recipe at the bottom of this post.

Since tempeh tends to have a bitter taste, I always cut it into thin cubes and steam for about 20 minutes before marinating.


We're using maple syrup, soy sauce and garlic as a simple and flavorful marinade. Marinate the tempeh covered for at least 30 minutes.

You can also save time by steaming and marinating the night before.


Saute onion & red bell pepper on medium-high heat. Then add in tempeh and cook for an additional 5 minutes. Serve with rice or quinoa. 


Instead of using rice, I served my stir-fry with a cauliflower "rice" for the first time.  I'll post about that experience later this week.


Sweet Tempeh & Red Bell Pepper Stir-Fry

by Brown Vegan

Prep Time: 60 mins

Cook Time: 14 mins

Ingredients (serves 3)

  • 8 oz pack of tempeh, cut into small cubes
  • 1/3 cup soy sauce
  • 1/4 cup maple syrup
  • 1 garlic clove, minced
  • 1 tsp cooking oil
  • 1 small onion, chopped
  • 1 red bell pepper, cut into strips


Steam tempeh for 20 minutes.

In a medium bowl, mix together soy sauce, maple syrup & garlic.

Add in tempeh and marinate for at least 30 minutes.

In a large pan heat oil on medium-high heat.

Saute onion for 5 minutes, stirring frequently.

Add in bell pepper and cook for 4 more minutes.

Finally add in tempeh with marinade and cook everything together for 5 more minutes, stirring occasionally.

Serve with rice or quinoa

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I Wanted A Krispy Kreme Donut... I purchased a Babycakes Donut Maker for $9 at my grocery store. Why the heck is it so high on Amazon?

Sometimes I have cravings for non-vegan food. That's life. 


Brandon (my 8 yr old) has a gluten-intolerance, so I stopped baking desserts for a while.  The idea of vegan and gluten-free desserts just didn't sound very appealing to me.

The craving wouldn't let up, so I googled and came across a recipe on Bonappetit for the BabyCakes cookbook. I saw several recipes during my search but this one looked the most promising.

I needed ingredients like potato scratch, xanthan gum, garbanzo bean & rice flour and arrowroot and spent over $40 on gluten-free ingredients. $40!


The verdict? They taste nothing like Krispy Kreme donuts (I didn't expect that) but they did come out pretty light and delicious.  They reminded me of a pancake but Eric said they just "taste like a lemon-glazed donut." The boys loved them and we've made the recipe a few times since (posted a pic on Facebook the other day).

Since I have all these ingredients, you can expect more gluten-free baking in the future.

I covered each donut with a simple powdered sugar and lemon glaze. 

Have you experimented with gluten-free baking? What do you think so far?

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