Sunday Vegan: “Faux Pasta”

It is not entirely uncommon for me to eat the same thing several nights a week. For example, so far, every night this week I’ve eaten tumeric roasted cauliflower with lentils. Being vegan, my options are limited to the basic veggies, grains and beans. During the week, I don’t have a ton of time to prepare meals or come up with creative recipes. I imagine that even non-vegans may go through this as well. However, on Sunday’s, which is my only day off,  I like to experiment in the kitchen, get creative with unique vegan ingredients and come up with cool vegan recipes. With the Spring weather fast approaching and all the great Farmers Markets getting ready to make their debut, I am feeling extra inspired to make this “Sunday Vegan” recipe manifestation a ritual…….and if all goes well, share the recipes with you!

This past Sunday I was craving something light but decadent. I decided to pull out my vegetable spiralizer and make a vegan raw “faux pasta” dish. It came out delicious and didn’t leave me feeling bloated and heavy like regular pasta would have. Peace, Love and Nourishment…………

RAW ZUCCHINI PASTA WITH PESTO AND CHERRY TOMATOES (SERVES 2)

Ingredients:

  • 2 zucchinis
  • 1 cup firmly packed fresh basil
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons pine nuts
  • 2 tablespoons almonds
  • 4 cloves of garlic
  • 20+ cherry tomatoes
  • sea salt and pepper to taste

image1

Peal skin off of the zucchini, then use a spiralizer to transform them into noodles. You can use a mandolin but the spiralizer makes the process a lot quicker and easier. I bought mine from Sur La Table for about $50. You can check it out by clicking here

image2Once the zucchini noodles are done, place them in a bowl, sprinkle with a little salt and pepper, and set aside for about 20 minutes to let some of the liquid drain.

image3

Using a food processor or blender, add the pesto ingredients (olive oil, basil, lemon juice, pine nuts, almonds, garlic, salt and pepper to taste) and blend until pasty.

  image4  image5

Once the zucchini sat for a while, place in a strainer and allow all the liquid to drain. Then transfer to a bowl and mix in the pesto. Use your hands to work the sauce through. Serve onto individual plates, add cherry tomatoes, and enjoy.

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Recipe from www.divinehealthyfood.com
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2 thoughts on “Sunday Vegan: “Faux Pasta”

  1. I love your posts and can’t wait to try this recipe!!! 🙂 thank you for everything Chrissy! You are a true inspiration!

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