An Unrecipe: All Purpose Green Sauce

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If you have waaaaaaay too much zucchini or squash then pay attention!

Last week I cleaned, cut, and steamed a lot of too much broccoli, yellow summer squash and green zucchini. I ate it for several meals but my boys just were not interested. I had an idea, maybe I should make it into a sauce they could eat on pasta.

Vegan and Gluten Free All purpose Green Sauce

I started cooking some gluten-free spiral rice noodles (they were organic too, aren’t I fancy); then threw some steamed veggies into my Magic Bullet (a food processor or blender could easily be used) along with some nutritional yeast, garlic, onion powder, and salt then added some plant-milk to get it just right.

The end result was a delicious and somewhat spicy sauce that was the perfect consistency for pasta eating or pita dipping. I could also dip veggies in this sauce, as a matter of fact I think it would be a decent stand-in for a creamy spinach and artichoke dip. Oh, be next time I’ll add spinach and artichoke too.

When my 3-year-old asked me what I was making I raised my hands in the air like a referee signalling a touch down and said, “Special Green Sauce.” There was quite a bit of excitement in the air as I served up this green sauce on the spiral noodles. I cut one noodle in half and told my 3-year-old it was hot. He blew on it once then shoved it in his mouth and exclaimed, “Oh Thank You Mommy!!!” My 1-year-old like it too. He was two-fisting them into his mouth.

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Comments

  1. Holly,
    What ingredients did you use? (You mentioned spicy and you only mentioned broccoli, squash, and zucchini.) I’d like to try this “un”recipe; I tried hummus dip last night and – at least for this recipe – I was not impressed. But I’m not giving up on homemade sauces, so please share!) =)

    • I listed the spices like garlic, onion powder, salt, and nutritional yeast. I used A LOT of garlic that gave it a “spicy” flavor. I know you and your family don’t like food as spicy as our family so I’d recommend adding just a little, maybe half a teaspoon at a time of the garlic and onion powder and work your way up from there. I probably used about a tablespoon of garlic powder and at least 1/3 cup of nutritional yeast.

      Also, I’ve noticed sometimes when I make hummus I can’t get the flavor just right but the next day it taste much better.

  2. I think that is what you would call a veggie victory 😉

  3. I put zucchini and yellow squash on pizza so tonight I going to take this “unrecipe” and use it as my sauce on my pizza. Thank you

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