I am getting too adventurous for my own good.
This weekend, I stayed in an AirBNB………………..while the owners were home. *GASP*
Garr & I went to Portland for the weekend. I put him in charge of finding our shelter. When will I learn?
He finds this place. He’s really jazzed. Shows me pix & is all, “It’s only like $90!” My only request when partaking in this archaic form of overnight stay is to have the place to myself. I do not want to run into Mrs. Gladstone as I’m headed to tinkle. Not happening. He’s all, “Yeah, we definitely have the place to ourselves.” Please take a guess as to whether he was correct.
Did I mention it was a basement?
P.S. The owners were the sweetest people ever & the basement apartment was super chic and remodeled. 5 stars. I am a drama queen for the sake of drama. Love me.
Time: 2 hours (prep + cooking) | Serves: 4
- 4-5 zucchini squash, sliced in thin ribbons
- 1 jar of your favie marinara sauce
- 3 cups of raw almonds
- 2-3 tbsp. of nutritional yeast
- 1/2 cup of fresh basil, plus more for serving
- 1 tsp. of dried oregano
- 1/2 tsp. of crushed red pepper
- Juice of 1/2 a lemon
- 1/4 cup of olive oil
- S+P, to taste
- Soak almonds in very hot water for one hour, drain
- Preheat oven to 375 degrees
- In a food processor, pulse almonds until very fine
- Add nutritional yeast + basil + oregano + crushed red pepper + lemon juice + S+P
- Process on low + add in olive oil
- Process until well combined
- Pour some marinara in the bottom of a baking dish
- Add a layer of zucchini noodles
- Spread some of the almond cheese – it’s not super spready so I crumbled + flattened it!
- Repeat until all zucchini is used
- Cover + bake for 45 minutes
- Remove cover + bake another 15 minutes
- Serve hot with fresh basil or parsley
- Scoop up handful + rub generously on face + let the almond crumble exfoliate your pores
Adapted from here!