I have been having a blast with my spiralizer (affiliate link) since I got it last Christmas. I love coming up with different sauces to use on vegetable noodles. These Cucumber and Carrot Noodles with Peanut Sauce were inspired by spring rolls made into salad form. Spring rolls are one of my quick go-to dinners, so why not make them into a salad!
It has not only been fun creating the recipes, but eating them as well. I love this time of year because I gravitate more towards fresh veggies and fruit, instead of soup and other hot meals. Actually, I think we might finally be entering into cooler temps here in Tucson. (Fingers crossed.)
Before going vegan 17 years ago, I would order a Greek Salad and pita bread with tzatziki at Greek restaurants. Of course being vegan and gluten free, I don’t order them anymore. So I decided to veganize both the Greek Salad and the tzatziki. Now I just have to come up with a vegan gluten free pita bread recipe!
Sweet and spicy is my absolute favorite flavor combination. These Maple Chipotle Cashews are just that. I made these about three or four times to get the spice level that I wanted. Yes, these are spicy!
When life gives you basil and dill, you make Basil Dill Vinaigrette! In case you haven’t heard me say it before, I love the challenge of coming up with recipes using what I have in my pantry, and what needs to be used up in my fridge. Such was the case with this dressing.