20130331-224231 Oh the wondrous spiralizer! Love this contraption, though it's a bit clunky for many city kitchens, it turns out some pretty great veggie noodles. It works with zucchini, squash, carrots, apples, beets, jicama and most firm fruits or veggies. Adding toppings of choice and tossing the spiralized veg in vegan sauces and dressings makes them almost unidentifiable as anything other than pasta. Here are simple recipes for crazy delicious raw pasta sauce, alfredo sauce and pesto.

Photo Cred Cat Special request for my Basi, she's been smoothie'ing and loving it and now she wants to try a healthy pasta sauce her hubby will eat... apparently he likes red sauce and she likes white. I tried to throw a green her way (see pesto) but have yet to hear back on that "compromise". Here is a quick, delicious, good for you marinara sauce, thanks to Elaina Love for allowing me to share: Marinara Sauce aka Red Sauce 2 cups sun-dried tomatoes, cover with water for 2 hours 2 cloves garlic, minced 2 tbsp red onion, chopped 6 basil leaves 1-1/4 cup tomatoes OR red/yellow peppers, chopped 1 tsp Himalayan pink salt 1/8 tsp dried oregano Blend all ingredients, including soaking water from sun-dried tomatoes in blender or food processor. Use as pasta sauce for zucchini, squash noodles, kelp noodles or all three! Feel free to add black olives and mushrooms to the mix. This is a great, no cook meal with lots of versatility.