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Dinner Mushrooms with Zucchini Pasta

(recipe, Carrie Stewart)

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  1. Veggies:
  2. 10 oz. mushrooms ($2.29)
  3. 1 head broccoli ($.99)
  4. 2 carrots, grated ($.20)
  5. 1 medium onion, chopped ($.05)
  6. 2 Tbsp. agave ($.20)
  7. 2 Tbsp. olive oil ($.20)
  8. 2 Tbsp. balsamic vinegar or bragg's liquid aminos ($.20)
  9. 1 clove garlic, pressed ($.05)
  10. 1 tsp. red pepper flakes
  11. Noodles:
  12. 2 zucchini, sliced into noodles ($1.29)
  13. 1 Tbsp. agave ($.10)
  14. 1 Tbsp. olive oil ($.10)
  15. 1 Tbsp. balsamic vinegar or bragg's liquid aminos ($.10)
  16. 1 clove garlic, pressed ($.05)
  17. ΒΌ tsp. salt


  1. Zucchini makes an awesome pasta. For the noodles, grate the zucchini, use a spiral slicer, or what I've done here is sliced them into 4 or 5 strips and then used a vegetable peeler to shave off fettuccine style noodles.
  2. First, place the mushrooms, broccoli, carrots, and onions in a bowl or container. Whisk together the agave, olive oil, balsamic vinegar, garlic, and red pepper flakes and pour over the veggies. I use Zip Lock boxes, which are easy to shake and coat everything with the marinade. Let these sit for about an hour and then put in the dehydrator for about an hour to warm.
  3. Cut the zucchini into noodles and whisk together the olive oil, agave, balsamic vinegar, garlic, and salt. Toss together and let sit until the veggies are done, stirring to coat every so often. The zucchini will soften and pick up the flavors of the marinade.
  4. Mound the zucchini noodles on a plate and top with the veggies. Top with a sprinkle of sesame seeds and red pepper flakes.