During a recent holiday, my four-year-old son decided to become a vegetarian. We were driving along the beautiful Pacific coast and saw some cows grazing. Somehow it was mentioned that beef comes from cows, which he apparently had no idea of. Then and there he decided not to eat animals anymore.
I was stumped and incredibly proud, but also almost unbelieving, that this little human had the will to do something I only wish I could. My husband and I respect his choice and support him by cooking vegetarian as much as we could, but being carnivores all our life, we do struggle sometimes to come up with dishes all of us would enjoy.
Fortunately, it is a great time to be vegetarian. Plant-based dishes are on-trend, Instagram-worthy, and so extraordinarily delicious in their own right, you almost forget that they are super healthy, too.
I love simple, quick, and tasty recipes like this Zoodles and Balsamic Tomatoes recipe by holistic health coach Maddie Race. Maddie is passionate about inspiring people to cook with love and eat for health, and her passion is certainly infectious.
- 1 1/2 tbsps olive oil
- 1/2 tbsp fennel seeds
- 1 1/2 tbsps balsamic vinegar
- 1 cup cherry tomatoes
- 2-3 zucchinis, spiralised
- 1 garlic clove, squashed & skin left on
- Salt and pepper
- Bocconcini cheese, for garnish
- Fresh parsley, for garnish
- Add the fennel seeds and 1 tbsp olive oil to a non-stick frypan and cook over medium heat for 1 minute or until you can smell the aroma of fennel seeds aroma.
- Turn up the heat to high and toss in the cherry tomatoes. Season with salt and pepper and gently shake the frypan to allow tomatoes to cook evenly. Continue to cook for about 5 minutes.
- Once the tomatoes look evenly cooked and charred, add the balsamic vinegar. Turn down heat and allow to simmer for 2 minutes or until the balsamic vinegar has reduced.
- Add 1/2 tbsp of olive oil and the garlic clove to a clean non-stick frypan over medium to high heat and toss in the spiralised zucchini noodles or zoodles. Season with salt and pepper. Continue to cook the zoodles for a maximum of 3 minutes max to keep them crispy.
- Transfer cooked zoodles to serving plate and top with balsamic tomatoes. Garnish with finely chopped parsley and torn pieces of bocconcini. Serve immediately.