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!

Zucchini and Spinach Indian Curry

Vegan Mofo Recipe #2

Curries are one of my favorite things to eat.  A couple of weeks ago I want to an indian restaurant in San Francisco.  The food was delicious and I left so happy.  However, the next day I felt completely bloated.  My face felt like a balloon.  I'm not sure what they use in there curries, maybe a lot of salt or MSG, but it made me feel horrible.  This is a great recipe to use when you need your next Indian fix.  You can use any veggies you have lying around.

Zucchini and Spinach Indian Curry

1 tbsp coconut oil

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/4 chili powder

1 jalapeño. sliced thinly

1 tbsp grated ginger

2 garlic cloves chopped

1 large onion, chopped

1/4 cauliflower, cut into florets

1 zucchini, chopped

1/2 cup water

1 large tomato, chopped

3 cups spinach

1 tbsp chopped cilantro 

Salt and pepper to taste

Directions:

1. Heat oil in a large pan.  Add cumin seeds, turmeric, chili powder and cook for 30 seconds until fragrant.  Add jalapeño, ginger and garlic and cook for 1 to 2 minutes.

2. Mix in onion and cook until translucent.  Add cauliflower and zucchini and mix together cook for 1 minute.  Mix in water and bring to a boil.  Add tomato and cook for 20-25 minutes.

3.  Right before finished mix spinach.  Add cilantro and correct seasonings. 

Zucchini Pasta with Vegan Pesto Sauce

I wish pasta was good for you.  I would eat it every single day but alas it is not meant to be.  Zucchini pasta is a good alternative. You have to go into it knowing it will never ever taste like pasta.  If you have that mentality going into it you won't be disappointed and realize its not half bad.  

I used a spiralizer to make the pasta but you can absolutely use a mandolin or julienne peeler.  Recently I bought my spiralizer and I can't stop using it.  The zucchini does resemble pasta and you can twirl it onto your fork like pasta too.  I use the the Benriner cook helper slicer.  It's a bit smaller then other spiralizers which is great for my little kitchen.  You can buy yours on Amazon. 

Zucchini Pasta with Vegan Pesto Sauce

2-3 large zucchini, spiralized or juliened

Handful of grape tomatoes

Vegan Pesto Sauce

1 large bunch of basil, about 1 1/2 cups

1/4 walnuts, pecans, or pine nuts

1 Tbsp miso paste

2 Tbsp nutritional yeast

2-3 Tbsp olive oil

Salt and Pepper to taste

Directions:

1. Place all ingredients for pesto sauce but olive oil into food processor and blend.  Once blended add olive oil.  For unused portion place in jar and top with a little olive oil and will keep in the refrigerator for a week or two. 

2. Use 2-3 tablespoons or sauce and mix with 'pasta' until softened.  Mix in tomatoes.