This is my current favorite way to cook zucchini noodles! Zoodles or long spaghetti-like strands made from zucchini is light on the carbs and still 100% delicious (especially when they are cooked with a sauce made from tomatoes, garlic and fresh basil). We use a spiralizer, but also share our tips for how to make zucchini noodles without a spiralizer in the recipe!
This version of the light steamed buns commonly – and erroneously – known as just 'bao' are not quite authentic due to the lack of meat, so Alice Hart has thrown caution to the wind with this recipe from The New Vegetarian and used an unami-rich stuffing of roast pumpkin. They're soft, fluffy, flavoursome and delicious – you just have to try them.