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Pesto Sweet Potato Noodles

There are so many cool things going on right now at the VegHouse. I really don't know where to start but I'm bursting through my seams with excitement.

For starters, Sun Blood Stories, is busy chipping away at our next album. This process is labor intensive, especially when you're working full time. Keep your third eye open for the album this Spring.

Next, we've been added to the roster of talented musicians playing Treefort Music Festival this year. There are no words to describe Treefort but here's a shot at it: it's like all your favorite holidays as a kid, wrapped up in your 21st birthday, and served at room temp at a family reunion where only the coolest family members that you want to see attend.

and speaking of food...I FINALLY GOT A SPIRALIZER! So get prepared for an annoying amount of spiral cut foods. ChefMom really outdid herself in the thoughtful gifts department this Christmas. Highlights: a million bowls, a vintage bean pot, tarot cards, a theremin, an accordion, a spiralizer, and much, much, much, much more. :)

The very first thing I did was test out all the blades on a giant carrot (video below). I hate wasting anything, so I sauteed the different chunks, ribbons, and noodles of carrot in a dusting of cumin and salt. But my first actual dish was this little wonder below: Pesto Sweet Potato Noodles.

It was so great and the leftovers were even better. I totes recommend.


1 1/2lb of sweet potatoes, spiralized
2 tbsp olive oil
salt and pepper, to taste
  1. Preheat the oven to 400
  2. Coat your sweet potato noodles in olive oil and sprinkle with salt and pepper. 
  3. Cook in oven for about 15 minutes.


4 c loosely packed basil
3 garlic cloves
1 1/2 c pine nuts
salt, to taste
1/4 c olive oil
juice from 1 lemon
1/4 cup nutritional yeast
  1. While your noodles are in the oven blend all these ingredients together.
  2. Gently toss with your noodles and eat.  

and in case you're wondering about my first encounter with the spiralizer


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