Zoodles, mushrooms & peas

VEGAN | GLUTEN-FREE | DAIRY-FREE | IQS | JERF | LOW-FRUCTOSE

Anyone else find they open the fridge door a few too many times & can’t work out what to prepare? I am spending so much time at home with a 9 week old who can’t yet wear suncream, which means we are spending most of the day indoors.

1 large zucchini, spiralised into noodles
Handful of mushrooms
1/2 cup frozen baby peas
1 tbspn chopped parsley
6 olives
1 tspn nutritional yeast (or Parmesan for non-vegans)
1 tspn chilli flakes
1 tspn paprika
1 wedge lemon

METHOD

  1. Spiralise one zucchini. If you don’t have a spiraliser, just use a vegetable peeler to make thin ribbons lengthways
  2. Throw zucchini in frying pan with a drizzle of olive oil, nutritional yeast, paprika & chilli – stir constantly for about 2 minutes
  3. Tip zoodles into a bowl, add a touch more olive oil & throw in mushrooms. Stir constantly until they have a good browned look, add on Parsley at last moment. Tip into bowl
  4. Add about 2 tablespoons water to same frying pan. Throw in peas & cook for 1 minute.
  5. Pop olives on. No such thing as too many. Squeeze over a wedge of lemon. Sprinkle over some more chilli flakes to your taste.

Serves 1

Oyster Mushrooms | vegan

I think I have spent more money (& time) at Orange Grove Markets in 2013 than any other food outlet – coffee, fruit & veg, the amazing Honest to Goodness stall & amazing spinach & feta Turkish gozlemes. Not to mention $$ on the pony rides & jumping castle. In saying that, I’m proud to be supporting local farmers & business. This weekend was the last market of 2013 so I decided to buy at least one product I have never bought before: enter OYSTER MUSHROOMS!

INGREDIENTS
2 cups oyster mushrooms
1 tbspn sesame oil
1 tbspn GF soy sauce – please check the labels as I noticed a soy sauce containing sugar.
1 handful coriander
2 big cos lettuce leaves, rinsed & left to dry on a tea towel
*optional: 1 small red chilli, chopped.

METHOD
1. Heat a frying pan
2. Throw in the sesame oil, then all the mushrooms.
3. Stir constantly so they get a good coating of sesame oil.
4. Once they start browning, throw in the coriander & soy sauce. Stir another 30 seconds until the coriander slightly wilted then place on a plate.
**i let the mushrooms cool down so they were served warm as it was a hot day but this is your call!
5. Place the 2 lettuce leaves on a plate. Spoon the mushrooms into the lettuce leaves & top w chilli

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