Euro-Asian Spaghetti Bowl


Sauteed green peppers, onions and matchstick carrots with green olive, artichokes, zucchini and roasted pepper. Steeped in a blueberry-pomegranate, apple cider, espresso coconut water broth with soy sauce, ginger and garlic. Add some smoked paprika and dried seaweed strips. Serve over spaghetti, top with Dijon mustard and pan-fried fresh breadcrumbs and you have a Euro-Asian spaghetti bowl to tell your friends to try!

Makes 10 cups

2 T. extra virgin olive oil

1 fresh green pepper, cored, cut in 4ths from end to end, then sliced crosswise into 1/4 inch wide strips

1 sm. yellow onion, peeled and diced, about 1/2 inch squares

1 t. pink Himalayan salt

1 c. peeled, matchstick-size carrots – looks like wooden matches only a little thicker

12 lg. green olives: slice meats around pits

14 oz. can Reese Quartered Artichoke Hearts in liquid; remove solids from can, discard tough outer petals that resist being cut, rough dice the rest (keep the liquid from the can for the sauce)

16 oz. blueberry pomegranate juice by POM

2 c. apple cider

1 c. water

1 lb. fresh zucchini – cut off ends, cut into 1-1/2 inch long segments, stand each on end and cut into 1/4 inch thick slabs, stack and cut into 1/3 inch wide sticks

1/2 c. diced sweet red roasted peppers

17.5 oz. can Lucky’s Coconut Water – espresso flavored

5 lg. fresh garlic cloves, peeled and finely sliced

1 thumb-size piece fresh peeled ginger- thinly sliced into planks, stacked and cut into matchsticks

1/2 c. aged soy sauce – I used KISHIBORI SHOYU (Pure Artisan Soy Sauce)

1 t. powdered ginger

1 t. garlic powder

1 t. onion powder

1 t. smoked paprika

2 t. dry mustard

light sprinkling red cayenne pepper

fresh grind black pepper

1 t. additional pink salt

3 sheets dried seaweed (the ones used for sushi) – stack, cut in quarters, then 3/8 inch wide strips

In extra-large pot, over medium heat, melt olive oil.

Add green pepper, onion and salt. Saute till partially wilted.

Add remaining ingredients, stirring after each addition. Continue to cook on medium heat till all ingredients are tender to your taste.

Salt to taste.

Serve over cooked spaghetti in large bowl topped with solids and broth.

Optional: Top with dijon mustard, fresh grind black pepper, and drizzle more extra virgin olive oil

Optional: I also topped a few bowls with fresh breadcrumbs sauteed in margarine, garlic, salt and pepper.



Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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