"cheesy" zucchini and carrot noodles

this is a rich, filling, comfort-food kind of deal. if you prefer not to eat cooked foods it can also be prepared in a food dehydrator. this recipe makes about one serving as a main course or two as a side dish.

1 zucchini
1 carrot
as much red pepper as you please (use as an ingredient or as garnish or both)
1 lemon, freshly juiced
a few tablespoons of nutritional yeast
sesame seeds
garlic powder
onion powder
salt and pepper to taste
(optional: vegan parmesan cheese)

grate the zucchini and carrot separately. lay the zucchini out on a paper towel, sprinkle salt over it, leave it a few minutes then blot off as much water as you can. slice the red pepper into thin strips or chop it up.

in a small saucepan, mix the lemon juice, nutritional yeast, sesame seeds, and as much of whichever seasonings you want to use. cook until it evokes the essence of cheese sauce. to prevent a loss of nutrients, juice the lemon just prior to serving, add enough nutritional yeast and seasonings to produce a proper cheese-sauce consistency, and skip the cooking step.

in a medium pot, heat up a bit of olive oil, then add the zucchini. stir it and let it cook a minute or two, then add the carrot, and if it behooves you to use red pepper toss that in too. cook another minute or two, until things start to look noodle-y.

plate the noodle-ish mixture and drown it in cheese sauce. i love it with vegan parmesan cheese sprinkled on top.