Vegan Vegetable "Zinguine"
Hi Friends! Hope you all are having a wonderful week so far! Do you ever have seasons in life where you feel like like kindnesses just fall out of the sky and onto your doorstep? That has been my week so far. I am filled with so much gratitude at all the acts of kindness, sweet gifts from the heart, and magical moments that appeared out of nowhere this week...and it's only Tuesday! This dish was inspired by some fresh oregano a dear friend dropped by from their new garden. I promised I would make something good with it. So that is exactly what I did and what I have for you tonight. What you don't know about this friend, is that they are going through one of the most incredibly challenging seasons of their life. What touched me most was the fact that even through all the hardhsip of their life right now, they made their way over to my house to make my day. These moments are what show you who someone is at their core and just reinforces what I believe so deeply in my soul -"We rise by lifting others." What can you do today to make someone's day? Have a blessed and beautiful week everyone!
Vegan Vegetable “Zinguine” (Serves 2)
· 2 Tbsp olive oil
· 2 cloves garlic, minced
· 2 cups mushrooms, sliced
· ½ bunch of asparagus
· 2 zucchinis, spiralized
· 1 cup cherry tomatoes, halved
· 1 Tbsp fresh oregano
· 2 Tbsp fresh basil
· Pink Himalayan salt and freshly cracked pepper to taste
· 2 -4 Tbsp grated parmesan (I used a vegan parm, but could easily use nutritional yeast)
1) Preheat broiler.
2) Lay asparagus on large parchment lined baking sheet and drizzle with olive oil and a little pink Himalayan salt. Broil 8 minutes, or until tender-crisp. Chop and set aside.
3) Meanwhile, heat a large sauté pan to medium high heat. Add olive oil, garlic, and mushrooms. Cook for 3-4 minutes or until mushrooms are tender. Add a little water to cooking mushrooms if needed.
4) Add spiralized zucchini to the pan and cook for another 1-2 minutes until just starting to soften.
5) Add in chopped asparagus, halves tomatoes, oregano, basil and pink Himalayan salt and fresh cracked pepper to taste.
6) Remove from heat, divide between 2 plates.
7) Grate fresh parmesan over dish and enjoy!