Paleo Vegetarian Yamsketti! Spaghetti
- Posted on January 14, 2014
- in All Recipes (Gluten|Grain|Soy Free), Blog Posts, Dairy Free Recipes (+Gluten|Grain|Soy-Free), Main Dish Recipes (Gluten/Grain/Soy/Dairy-Free; Paleo), Paleo Recipes, Uncategorized, Vegetarian Recipes
- by GGF Gourmet
When I think of Paleo and Vegetarian in one sentence, my mind thinks… “what is left?”
After several inquiries from people wanting to be gluten and grain free, but maintain their vegetarian life, I started investigating what was left. I became curious about how to get enough calories from protein and fat in the diet without any gluten, grain, soy, or meat. The Paleo diet, which also restricts nuts and dairy, is even more challenging.
While I don’t have all of it solved, at least this recipe can be made for all THREE lifestyles! This recipe is entirely free of gluten, grain, soy, dairy, and meat! I added the Parmesan cheese at the end just to make it look like it was spaghetti…for Paleo lifestyles, simply leave off the cheese.
Cooked vegetables continue to be a struggle for me. I love my fresh veggies, but the texture of cooked vegetables has never agreed with me. I was pleasantly surprised to find this meal appetizing, very tasty, and satisfying. Give it a try and let me know how it goes for you!
I started with a yam that was going to spoil if I didn’t use it (I always seem to put off using the vegetables that I don’t know how to use) and dusted off my handy Julienne peeler (Pampered Chef, $10.50). I had never tried this before, so I wasn’t sure of the outcome!
Here is what I used:
- 1 yellow squash, washed
- 1 yam, washed
- 1/2 large onion, sliced thin
- 1/2 cup grape tomatoes, washed and halved
- Freshly picked oregano (1/2 teaspoon of dried oregano is fine if you don’t have fresh)
- 1 tablespoon olive oil
- Homemade tomato sauce (Timesaver Tip or if you don’t have your own sauce, use an organic brand from a glass jar [example: Del Grosso organic basil tomato is excellent])
- Parmesan cheese to taste (Optional – delete for Paleo)
Here were my steps to make the “Yamsketti” yam noodles:
This is what it looked like after I started to use the julienne peeler (I left the skin on the yam).
I chopped up all the other veggies until I had a beautiful, colorful array on the cutting board.
Next, I sauteed the onion in one pan with about 1/2 Tablespoon of olive oil, while I placed the “yam noodles” in another large skillet with the other 1/2 Tablespoon of olive oil. I added the fresh oregano to the yam noodles.
Once the onion had become a little translucent, I added the yellow squash wedges and grape tomato halves. I sauteed them for a few more minutes, added a few drops of water, and covered them with a lid to steam for a few minutes while the yam continued to cook.
Once the yam noodles seemed to be sauteed, but not overcooked, I placed them on a dinner plate like spaghetti, adding the crisped squash and tomatoes to the side. It was so pretty, I had to take a picture!
I dug out my favorite homemade cherry tomato sauce from last summer’s canning adventure and topped the colorful plate with the season’s best! I couldn’t help myself…I added the parmesan cheese to top it off like ol’ smoky. Again, for Paleo…leave off the cheese.
Simple, frugal, filling, and delicious…Enjoy!