Saturday, December 30, 2017

National Spaghetti Day is Jan. 4th!

With delicious spaghettis made from chickpeas, lentils, black beans, edamame and more, EXPLORE CUISINE offers an easy way for everyone to celebrate this foodie holiday while sticking to those healthy New Years resolutions.

EXPLORE CUISINE helps take the guilt out of your favorite pasta meals.  All EXPLORE CUISINE products are vegan, gluten-free, non-GMO and jam-packed with nutrients-  the perfect alternative to other glutinous pastas.

The public relations firm that represents Explore Cuisine sent me samples of these products.

This is on my menu for January 4th. How attractive is this dish??? Cannot wait to make this!)

One Serving-


1/4  box Explore Cuisine Black Bean Spaghetti
1/2  zucchini spiralized into "noodles"
1/4  Red Bell Pepper
2 handfuls baby spinach
1/4  cucumber
1/4 cup corn (canned in water works great- just rinse them)
1/4  avocado mashed with fresh organic lemon juice
1 tbsp vegan cheese  (I'm using Leaf Cuisine Plain Cream Cheese) pumpkin seeds + dill for garnish


Start by boiling a big pot of water for your black bean spaghetti. Once boiled, add the spaghetti and let cook for 6 minutes.

Once done, remove from heat, rinse under cool water and set aside.

Prep your veggies! Finely dice your cucumber, bell pepper, mash your avocado, spiralize your zucchini.

Next, add a spicy adobo chipotle sauce to your noodles and zucchini noodles.

• Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
• Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
• Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick.
• Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tight fitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.

Add a few handfuls of baby spinach to a big 'ol bowl. Add some noodles, guac, then add cucumber, red bell pepper, vegan cheese, pumpkin seeds, and freshly chopped dill!


(I'll post another recipe or two next week, but wanted to put this one out for National Spaghetti Day!)  I'm excited to try these products.

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