Well, great news this week: I entered into a Greens of the Stone Age contest to win a vegetable spiralizer, and guess what… I won!!! After receiving a lovely email from Georgina, the blog’s author, I replied with my delivery address and within 2 days there it was, my free brand new cooking toy – ready to play with. If you’re like me, and rarely win anything on sheer luck, you’ll understand my excitement when I got a knock on the door from my housemate to tell me a parcel had arrived, my Caveman Kitchen Cutter.
In light of this, of course I had to experiment with a new vegetable noodle pasta dish! Sweet potato is a staple in my university food cupboard, and running extremely low on every other food as of late, it seemed the perfect option for my noodle base. A snazzy dinner but secretly simple, made up of whatever I had left in the fridge.
In light of Georgina’s fabulous blog, I decided to make this recipe paleo diet friendly and as always, gluten free. It can easily be vegan as well but I really fancied some eggs to bulk out the dinner, but as a lunch option they are definitely not necessary! It’s deceivingly creamy and delicious without all the heaviness from a traditional cream sauce, using avocados instead!
Caveman Kitchen Cutter: It is a small compact gadget, which is great for someone like me with minimal space for storage at uni. It is relatively easy to use and comes with a safety lid (use if possible to avoid the added extra of finger noodles in your dinner – yes that happened) and a handy little cleaner. Having used a sweet potato, which are traditionally more oval-shaped than long, it made using the cutter harder than normal as I had to get my fingers extremely close to the blade in order to minimise any wastage. Using longer, thinner vegetables – courgette, carrots, parsnip – would definitely be much easier, and satisfying as you’d probably get longer noodles out of them.
Ingredients (yields 1 serving)
1 tbsp olive oil
2 tbsp almond milk
1 tsp paprika
Splash of tabasco
Salt and pepper
Water (until desired consistency)
1 medium sized sweet potato
1/2 red onion
1 clove garlic
Large handful of kale
2 poached eggs
- First, organise the sauce. Cut the avocado into small cubes and put into a blender with all the other sauce ingredients. Blend, adding water until your desired consistency is reached.
- Chop onion and garlic and fry off in a large frying pan with some olive oil on a medium heat for 3-4 minutes. Add the kale and put on a low heat for a further 4-5 minutes.
- Meanwhile, prepare the sweet potato noodles using your Caveman Kitchen Cutter (or whatever spiralizer you own).
- Turn the heat back up to medium and add the sweet potato to the frying pan, tossing until tender. Then add 2 tbsp of hot water to the pan to ensure the sweet potato softens.
- Add as much sauce as you fancy to the frying pan and turn the heat on low.
- Poach 2 eggs in a saucepan of simmering water for 2 minutes.
- Plate up with the eggs on top and any extra sauce you have left.