Raw Vegan Zucchini Pasta

Zain’s Raw Vegan Zucchini Pasta with Tomato and Pesto Sauce
Looking for new ways to spice up your main meals?  Try my delicious spring inspired zucchini pasta, packed with vitamins and nutrients.  Easy to make, this dish will very quickly become one of your healthy favourites!
*Makes 2 Servings
Ingredients:
2-4 Zucchinis (ends removed)
11/2 Cup Grape Tomatoes
1/4 Cup Fresh Basil Leaves
1/8 White Onion (diced)
1/2 Clove Garlic (minced)
1/4 Cup Sun-dried Tomatoes (soaked in boiling water for 3-5 mins)
1/4 Cup Nutritional Yeast
1 Tbsp Pumpkin Seeds OR Walnuts (chopped)
2 Tsp Extra Virgin Olive Oil (optional)
1 tsp dried oregano
Himalayan Crystal Salt and Ground Pepper to Taste
Directions:
1. Prepare tomato & pesto sauce using a food processor to blend all ingredients - except pumpkin seeds and zucchini - until smooth.
2. For zucchini pasta, use a food processor, to slice OR cut zucchini in half lengthwise and use a spiral slicer, mandolin or hand grater. 
3. Plate shredded zucchini pasta and top with tomato, basil sauce. Sprinkle whole or chopped pumpkin seeds or walnuts and a tsp of extra virgin olive oil per serving if desired.
*Note, this recipe is delicious with non-GMO tofu or ground tempeh for a complete meal but the meal would not be completely raw.

Zain’s Raw Vegan Zucchini Pasta with Tomato and Pesto Sauce

Looking for new ways to spice up your main meals?  Try my delicious spring inspired zucchini pasta, packed with vitamins and nutrients.  Easy to make, this dish will very quickly become one of your healthy favourites!

*Makes 2 Servings

Ingredients:

2-4 Zucchinis (ends removed)

11/2 Cup Grape Tomatoes

1/4 Cup Fresh Basil Leaves

1/8 White Onion (diced)

1/2 Clove Garlic (minced)

1/4 Cup Sun-dried Tomatoes (soaked in boiling water for 3-5 mins)

1/4 Cup Nutritional Yeast

1 Tbsp Pumpkin Seeds OR Walnuts (chopped)

2 Tsp Extra Virgin Olive Oil (optional)

1 tsp dried oregano

Himalayan Crystal Salt and Ground Pepper to Taste

Directions:

1. Prepare tomato & pesto sauce using a food processor to blend all ingredients – exceptpumpkin seeds and zucchini – until smooth.

2. For zucchini pasta, use a food processor, to slice OR cut zucchini in half lengthwise and use a spiral slicer, mandolin or hand grater.

3. Plate shredded zucchini pasta and top with tomato, basil sauce. Sprinkle whole or chopped pumpkin seeds or walnuts and a tsp of extra virgin olive oil per serving if desired.

*Note, this recipe is delicious with non-GMO tofu or ground tempeh for a complete meal but the meal would not be completely raw

via Eve Post Apple.

Eggplant wraps with basil cashew cheese

These wraps are super easy to make and are also vegan!

Ingredients:
1 chinese eggplant
1 cup green cabbage shredded
2 cups of (soaked) cashews (Soak in water for 8 hrs in a mason jar)
1 bunch of basil chopped
2 tbsp of truffle oil
Ezekiel tortillas
Sea Salt & black Pepper

Cut up eggplant in slices and put in roasting pan …roast until just soft
Drain water from cashews & pop into your nutri bullet add truffle oil
and basil… blend into a whipped (cheese- like) consistency.
warm Ezekiel tortillas in oven..take them out and layer some of the basil cashew cheese on top.
Add the roasted eggplant and cover with cabbage…Season with a dash of Sea salt & Pepper..roll up wraps like a burrito and cut in half.

Hmmmm! yum!

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Super Easy and Yummy!

Super Easy and Yummy!