easy and quick

This is the best zucchini spread that is so creamy and light. It has a perfectly silky texture and is full of flavor. The recipe is plant-based (no eggs, dairy-free), oil-free, naturally gluten-free, and ready in just 15 mins.

Easy Creamy &amp; Light Zucchini Spread | Whole Food Vegan

zucchini (430 g), peeled

cashew nuts

garlic

½ lemon, juiced

yeast

onion powder

salt

¼ tsp ground black pepper

Cut the zucchini in 2-3 large parts. Put...

Cut the zucchini in 2-3 large parts. Put it in a pot with boiling water and cook for 10 mins.

When it is ready, drain it for several...

When it is ready, drain it for several minutes.

Then place the zucchini and the other ingredients...

Then place the zucchini and the other ingredients in a blender. Blend for several mins until smooth.

Enjoy!

https://www.youtube.com/watch?v=gr1ZeghKNek

This is the best zucchini spread that is so creamy and light. It has a such a perfect silky texture and is so full of flavor. 
With natural, whole food, plant based ingredients, this oil-free and gluten-free spread is ready in just 15 mins.
This is a healthful spread that is perfect as an appetizer with some raw or roasted veggies or can be enjoyed on a loaf of bread, pita bread, crackers.
Super easy to make and convenient when you are in a hurry!

©WellnessDove

Music: bensound.com

Easy, Creamy and Light Zucchini Spread | Plant-based &amp; Oil-free

This Prawn Pad Thai recipe is full of flavour, easy to make and ready in under 30 minutes.A fantastic National dish from Thailand that&#039;s well worth trying if you&#039;re looking for something new. It typically contains rice noodles, eggs, garlic, chillies, and fresh vegetables stir-fried in a homemade pad thai sauce with crushed peanuts and spring onions. We used prawns, but you can use other proteins such as chicken or tofu. Or a combo of more than one.How to make a pad thai using ingredients found at your local UK supermarket! If there is anything you can&#039;t get from the shop I have included substitutes in the blog post.Gives you the scent, taste and feel of Thailand street food in your own home.

Pad Thai Noodles with Prawns

Rice Noodle

tbsp Sesame Oil

Jumbo King Prawns (Peeled)

Shallot (finely chopped)

Garlic

Coriander (stems for cooking, leaves

Eggs (whisked)

150 g Bean Sprouts

tbsp Fish Sauce

tbsp Soft Brown Sugar

tbsp Rice Wine Vinegar

tbsp Light Soy Sauce

Lime (squeezed)

tbsp Peanuts (crushed)

Lime

Spring Onions (finely sliced)

Chilli or Chilli Flakes (to make it spicier)

Soy Sauce

Noodles

Cook noodles to packet instructions; once cooked drain and place in a large bowl with cold water to stop them from cooking and prevent them from sticking together.If using straight to wok noodles there is no need for this step.

Sauce

Place all the pad thai sauce ingredients in a bowl, give a good stir and place to one side.

Vegetables

Prepare all the vegetables before starting to cook. Separate the coriander (cilantro) leaves and stems. The stems are to use during cooking, save the leaves for garnishing.

Prawns

Add ½ of the sesame oil, cook the prawns over medium heat for 2-3 mins on each side, remove and set aside. Add remaining ½ of sesame oil in the wok.

Cook the shallots, garlic, chillies and coriander stems cook for a few minutes over medium-high heat until shallots are golden.

Push the ingredients to the edges of the wok, add the whisked eggs leave them to sit for 2 mins.  Then scramble the eggs and mix in with the ingredients from around the side of the wok.

Tongs

Add the cooked noodles to the wok, using tongs makes it easier to mix the ingredients together.

Heat

Add the pad thai sauce, cooked prawns and bean sprouts. Flip all together with tongs until well combined and heated through.

Toppings

Serve with a combination of your choice of toppings.I like a sprinkle of crushed peanuts, spring onions, extra chilli, a wedge of lime, and extra soy sauce.

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