Zuccini Pasta with Raw Tomato Sauce

This is a super easy delicious way to get a raw meal into your week. It is very refreshing, while staying delicious and light.  Hope you enjoy!

Zuccini Pasta with Raw Tomato Sauce

2 large zucchini, julienned or spiralized

Raw Tomato Sauce
4-5 very ripe tomatoes, diced
1/4 cup kalamata olives, diced
1 tbsp capers
1/2 tsp sea salt
crushed black pepper

Place all ingredients and let sit in room temperature.  The sauce is great immediately but even better after it sits for 2 hours.

Mix ingredients and enjoy!

Vegan Caprese Salad

I made this for breakfast the other day when I was craving something a little more substantial then a smoothie.  It's heirloom tomato season in California and I couldn't be more excited.  I normally leave the market with 5 or more pounds of delicious ripe tomatoes and generally can eat them sliced with just a little salt.  I used the the vegan pesto sauce recipe from the zucchini pasta recipe I posted a couple of days ago.  It's a great thing to have on hand.  

Vegan Caprese Salad

Serves one as main meal, or two for appetizer

1 large heirloom tomato

1/2 avocado

2 Tbsp Vegan Pesto Sauce (recipe Zucchini Pasta)

1 Tbsp almond milk

1 Tbsp olive oil

1-2 tsp truffle oil

1 cup arugula

Salt and Pepper to taste

Directions:

1. Slice tomatoes and arrange on plant. Place sliced avocado on each tomato.  

2.  Mix the pesto sauce, almond milk, and oils into a mixing bowl.  Place a dolup on each tomato slice. 

3. Place arugula into mixing bowl and mix with remaining sauce.  If needed add extra olive oil.  Place mixing arugula onto middle of the plate.  Enjoy.