Greetings steemit friends. The past few weeks have been absolutely crazy. Hence me not having much time for steemit and one of my favorite steemit contests #fruitsandveggiesmonday created and hosted by two amazing women @lenasveganliving and @plantstoplanks.
What have I been up to you might wonder.... well I went to Belgium for 3 weeks and when I came back so many things changed in our life. My hubby was offered a really nice job in the capital so he lives there now during the week, while at the bakery we are probably gonna have some big changes too…
Exciting but very busy times. With my hubby out of the house, I have to do everything by myself now… I know there are many people who do this (and big round applause to all of them) but after 18 years it is kinda strange and I had to get used to it.
Anyway, I am still enjoying life… Just at a faster pace lol.
That's why I am all up for healthy, fast plant-based dishes like this soba zoodle pasta pesto these days.
🍜 SOBA ZUCCHINI NOODLES WITH HOMEMADE BASIL PESTO
Italian basil is not only a flavor booster it is a powerhouse source of vitamin K, manganese, iron, vitamin A, vitamin C, calcium, magnesium, and omega-3 fatty acids. Furthermore, one of basil’s powerful antioxidants, eugenol, is an anti-inflammatory compound good for the joints and digestive tract.
Soba (which means buckwheat in Japanese) noodles are a Japanese staple food gaining popularity in the West. Buckwheat is a nutritious, gluten-free seed or pseudocereal. Though not all soba noodles are made solely of buckwheat flour. So make sure to read food labels.
Buckwheat is a good source of protein, fiber, and energy. Since buckwheat does not contain gluten, it is a great alternative to pasta for people with celiac disease or gluten intolerances.
Zucchini Noodles aka Zoodles
Zoodles are low in calories, gluten-free and packed with health-promoting nutrients. Zucchini contains zero fat and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folate, C, and K, and minerals, like potassium and manganese.
Though Italian-style pesto is always made with pine nuts, I usually make them with sunflower seeds. Though I know they don't taste the same -in Cambodia, it is very hard to find pine nuts - to my humble opinion, sunflower seeds make the perfect alternative to pinenuts.
Sunflower seeds are considered one of the most nutrient-dense foods on the planet. A single serving packs in a serious punch of macro and micronutrients such as protein, healthy fats, vitamin E, iron, thiamine, manganese, and copper.
Now, let's start cooking!!!!!
INGREDIENTS (serves 4)
- 2 zucchini, spiralized
- 8 oz soba noodles aka buckwheat noodles
- 2 to 1½ cup cherry tomatoes, halved
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 big handfuls of spinach, shredded
- Himalayan pink salt and black pepper to taste
- Roasted sunflower seeds (optional topping)
- Fresh chives, chopped (optional topping)
For the basil pesto
- 1.5 cups Italian basil
- ¼ cup sunflower seeds, roasted
- ¼ cup nutritional yeast
- ¼ cup olive oil
- 1 clove of garlic
- Himalayan pink sea salt
Add all pesto ingredients to a blender and process until smooth. Set aside.
Cook soba noodles according to the instructions on the package. When al dente, drain and set aside.
Heat cooking oil over medium heat. Sauté onion until fragrant. Add garlic and cook for 1-2 minutes more. Then add cherry tomatoes and cook until they start to soften.
Add spiralized zucchini and spinach. Cook until the zucchini noodles are soft and spinach has wilted.
Then add soba noodles. Cook until heated through before stirring in the pesto.
Optional: serve with roasted sunflower seeds and fresh chives on top.