Spicy Peanut Zucchini Noodle Stuffed Roasted Capsicums | gluten free | vegan

You need to make these tonight. Spicy peanut sauce coats zucchini noodles stuffed inside sweet roasted capsicums for a vegan, gluten free dinner that tastes sinful, but is secretly healthy – and super easy!Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeI love peanut sauce dishes. You can just put another notch in the ‘Things Amy loves that contain Peanuts’ list that I’m sure everyone is keeping. Basically the list reads: everything. If there is a way to add peanut butter to a dish I will find it. This dish is no exception. The peanut sauce that coats the zucchini noodles is everything a peanut sauce should be: deeply peanutty with a hint of sweetness, a dash of astringency, and a good dose of spice. I have so many memories of a peanut satay sauce that my sister and I were both in love with during high school. I don’t think either Mum or Dad were particularly fond of it, but they let us ride out our teenage cravings. Plus, they were getting dinner cooked for them, so I guess that was a win on their behalf 😉Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeFast forward to today and I’d much rather create my own sauces than get them from a bottle – it’s all about customisation, and avoiding any unnecessary additives, right? And making your own spicy peanut sauce is easier than getting the ‘safety plastic’ off a shop bought bottle. Anyone else unable to get that stuff off? Just me? Moving on.

These roasted capsicums are fancy enough to serve to company, but easy enough for everyday, and while the peanut sauce is decadent, they are actually quite healthy! Rather than using noodles I made zucchini ‘noodles’ and coated them in the peanut butter sauce then stuffed them inside the roasted capsicums. Result: delicious and healthy.Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeThe spicy, savoury peanut sauce coated noodles are a great contrast to the sweet roasted capsicums. And the capsicums act as perfect containment for every single drip of peanut sauce. You can’t let that deliciousness escape!Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeThis dish comes together in six simple steps:

  1. Cut capsicums in half and remove seeds.
  2. Bake.
  3. Prepare noodles and sauce and mix.
  4. Stuff capsicums.
  5. Bake again.
  6. Serve.

Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished LifeFor those six simple steps you are rewarded with layers of flavour in every single bite. To take this to the next level I couldn’t help but garnish it with extra salted peanuts and some chopped spring onions for a little extra crunch. Every bite is a mouthful of molten sweet roasted capsicum, spicy peanut sauce soaked zucchini noodles, crispy spring onions and salty-crunchy peanuts. It’s everything a Wednesday night needs without being so heavy you want to hibernate for the rest of the week. Bonus: your kitchen will smell like the best Asian restaurant in town as these flavours mingle in the oven.Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished Life

Spicy Peanut Zucchini Noodle Stuffed Roasted Capsicums

Gluten free | Vegan | Serves 2 as a main or 4 as a light meal or appetiser | Preparation time: 20 minutes | Cooking time: 40 minutes

Ingredients

  • 2 medium size red capsicums (bell peppers)
  • 1 large zucchini (or 2 medium)
  • 1 clove of garlic
  • 2 1/2 tablespoons crunchy peanut butter
  • 1 lime, juiced
  • 1 tablespoon soy sauce (ensure this is gluten free)
  • 2 teaspoons brown sugar
  • 1 teaspoon fresh grated ginger
  • Sprinkle of chili flakes (optional)
  • 1/3 cup roasted salted peanuts
  • 1 spring onion, thinly sliced

Method

  1. Preheat your oven to 180C (350F).
  2. Cut your capsicums in half and remove the core and seeds. I like to leave the little green tops because I think they look cute.
  3. Place capsicum halves cut side down in an ovenproof baking dish. Mine was about 6 x 8 inches.
  4. Bake capsicums for 20 minutes and then remove from the oven.
  5. While the capsicums are baking, prepare your filling.
  6. Using a vegetable spiraliser or a julienne peeler create long thin ‘noodles’ from your zucchini.
  7. Crush garlic into a medium mixing bowl and whisk together with peanut butter, lime juice, brown sugar, grated ginger, and chili flakes.
  8. Toss zucchini ‘noodles’ with peanut sauce gently but thoroughly until they are coated in the mixture.
  9. Pile zucchini into capsicum halves. Spoon any extra sauce over the noodles.
  10. Bake for a further 20 minutes or until the tops of the noodles are golden.
  11. Remove capsicums from oven. Toss together salted peanuts and spring onions and top the capsicum halves.
  12. Serve with a green salad and enjoy!

Peanut Zucchini Noodle Stuffed Roasted Capsicums | Gluten Free | Vegan | Thoroughly Nourished Life

Tahini Miso Zucchini Noodle Soup | Gluten Free | Vegan

This fusion of flavours creates a bowl of creamy, savoury broth filled with zucchini noodles, quinoa, corn and spring onions that will have you begging for seconds. And it’s perfect for weeknight meals – you can have this gluten free, vegan meal on the table in under 20 minutes!Tahini Miso Zucchini Noodle Soup | Gluten Free | Vegan | Thoroughly Nourished LifeOur new neighbourhood smells good. Not just like night breezes stirring jasmine into the air good, but like ‘I want to eat whatever our neighbours/the people down the road/that amazing looking restaurant is making tonight’ good. In less than five minutes no matter what we are craving Chris and I can find cuisine from all over the world. There is a cluster of shops down the road from us that are all Korean: coffee shops, supermarket, barbecue, and amazing takeaway. Then there’s the larger intersection that is suburban dining bliss with cuisine from India, various Chinese provinces, Japanese (not just sushi), and a random Italian restaurant. Our neighbourhood smells awesome. But, being mostly reasonable people (unless there happens to be chocolate ice cream in the house), we try to limit our takeaway and dining out to once a week for the good of our wallets and our wardrobes.Tahini Miso Zucchini Noodle Soup | Gluten Free | Vegan | Thoroughly Nourished LifeLiving in this divine smelling neighbourhood has made me more interested in combining interesting flavours and branching out from my usual Mediterranean/Australian slanted cooking. I’m taking baby steps to find new ingredients in not only our local big chain supermarket but also in the little ethnically themed grocery stores that are all over our neighbourhood. I’m inspired to take the new flavours and marry them with old, comforting familiar flavours – and give them the Thoroughly Nourished Life healthy twist.Tahini Miso Zucchini Noodle Soup | Gluten Free | Vegan | Thoroughly Nourished LifeThis weekend started some new flavour adventures with my acquisition of some white miso. I’ve only rarely had miso soup in the past (sometimes it is neither gluten free nor vegetarian) but I found a brand in our local store that fits my requirements! I was inspired to create my own version of this recipe that would be perfect for umami craving nights when takeaway tempts from outside the door.Tahini Miso Zucchini Noodle Soup | Gluten Free | Vegan | Thoroughly Nourished LifeI used zucchini noodles for that all important slurp factor, fresh sweet spring corn, heapings of garlic, and added some quinoa for garnish and extra protein. This soup was ready in under 20 minutes and the flavour combination delivered big time! Tahini contributes a creaminess without the heaviness of cream and with the added health benefits of being high in calcium and other nutrients. Miso is the ultimate background umami and savoury flavour: deeply satisfying and hits all the flavour buttons we are searching for when sometimes we crave not-so-good-for-us foods. I slurped up a big bowl of zucchini noodles and savoured the creamy, savoury broth with its garnish of quinoa, spring onions, and sesame seeds. I can’t wait to make this again!

This soup is really adaptable to whatever you have in your fridge too. If you don’t have leftover quinoa you could use leftover rice or millet. If you have omnivores in your house this would go wonderfully with some cooked, shredded chicken. Just get ready to slurp up your zucchini noodles and beg for more!Tahini Miso Zucchini Noodle Soup | Gluten Free | Vegan | Thoroughly Nourished Life

Tahini Miso Zucchini Noodle Soup

Vegan | Gluten Free | Serves 2 (easily multiplied)

Ingredients

  • 2 medium zucchini
  • 2 teaspoons olive oil
  • 2 cloves garlic
  • 1/3 cup white miso paste (ensure this is gluten free)
  • ¼ cup tahini
  • 3 cups water
  • 1 cob of corn
  • ½ cup cooked quinoa (or other leftover grain)
  • 1/3 cup chopped spring onions (about 1 spring onion)
  • 1 tablespoon sesame seeds

Method

  1. Use a julienne peeler or vegetable spiralizer to turn your zucchini into long thin ‘noodles’. Set aside.
  2. Heat olive oil in a medium saucepan over medium-low heat. Crush garlic and saute until garlic is fragrant.
  3. Increase heat to medium. Add miso, tahini and water and cook until miso and tahini are dissolved, about three minutes.
  4. Add zucchini noodles and cook until they start to soften, about three or four minutes.
  5. Chop kernels from the cob of corn and add to the broth. Cook for another two minutes.
  6. Divide between two bowls and garnish with cooked quinoa, spring onions and sesame seeds.

Tahini Miso Zucchini Noodle Soup | Gluten Free | Vegan | Thoroughly Nourished Life