Sunday, April 13, 2014

Hello World! (and a nifty, little zucchini dish)

New day, new blog!

Thanks for stopping in here at Mindless Eating Interrupted. I'm excited to share interesting recipes and discuss food-related current events here.  In the meantime, I thought I'd start with an easy recipe to get things rolling....

This was a recipe that I had envisioned would work really well for a Passover dish, and seeing as it's the eve of Passover, this seemed a perfectly appropriate first post!

I have to be honest and say that I wasn't all that sure that this recipe would even work.  I had made cauliflower sauce ... and I had made avocado sauce ... but never had I combined the two together.  On zucchini "pasta."  With tomatoes. 

I stood over the food processor filled with cauliflower sauce and a beautifully ripened avocado in my hand thinking "Oh dear God, what am I about to do?"

I mustered my bravery, added the avocado to the mix, processed it, and tasted it. 

The result was a creamy, flavorful sauce. 

Zucchini Noodles with Cauliflower Avocado Sauce

Serves 2 very generously


3 cups of chopped cauliflower
1 tbsp of chopped garlic 
1/4 cup of chopped onion
1/2 cup of unflavored, unsweetened non-dairy milk (you can also use dairy milk)
1/4 cup of nutritional yeast
1 tsp garlic powder
2 tbsp lemon juice
salt and pepper to taste
1 ripe avocado
1 tsp of red pepper flakes (optional-- I like things spicy)
salt and pepper to taste
4 julienned zucchini
1 cup of sliced cherry tomatoes
1/2 tbsp of olive or avocado oil

First julienne your zucchini and let sit while you compile the sauce.

 For the sauce: Steam the cauliflower, garlic, and onion in the microwave until the cauliflower is fork tender.  Add the cauliflower, onion, garlic, milk, nutritional yeast, garlic powder, salt and pepper to the food processor.  Process until smooth.  Slice the avocado and add to the food processor along with the lemon juice and red pepper flakes.  Process until smooth.  Adjust seasonings as needed. 

Chop cherry tomatoes.  To a hot pan, add the oil and zucchini.  Once the zucchini is slightly tender, add the sauce and tomatoes and cook on low heat until heated through. Serve garnished with red pepper flakes.

*It's okay if the sauce seems a little bit thick--it will thin out when added to the zucchini, due to the zucchini's high water content.  But if it still concerns you, you can thin it out with the milk of your choice.  Just remember to add a little bit of milk at a time--you can always add, but you can't subtract!


  1. This looks delicious, Allison! Congrats on the new blog...

  2. The best to you and your new blog. It's going to be a success.

    1. Thanks, Aunt Glenda! And thanks for sharing the blog!

  3. Love this! Sounds super healthy and delicious! We need to find you someone who can do the calorie, fat, etc count to go along with it :)

    1. Actually, that's one of the reasons why I tried to use the cauliflower-- so that I could cut down on the fat content a bit. As soon as I get my feet under me with this blog, I'll try to start incorporating nutrition stats.

  4. Thanks, Allison, for this awesome gift to all of us! May all good things happen to you!

  5. Great blog and your recipes always look amazing. Maybe you should do a vegetarian Grad School cookbook...promises to make more money than our vocation does at this juncture. Either that or a historical romance, LOL.

    1. Yeah, I gave up on my Franco Vampire-Werewolf saga years ago ...

      Thanks for stopping in!