Zucchini noodle pasta is always a great option when you want something exciting and cool but simple and quick to make. This recipe covers all those bases, which makes it great for your Monday dinner! With olives, basil and tomato, this take on the classic raw vegan pasta has a bit of a Mediterranean attitude.
There’s so many things you can do with zucchini. We’ve already had plenty to say about the wondrous versatility of this modest little squash. So let’s focus instead on this amazing persimmon dressing!
If you’ve never tasted a well-ripened persimmon, then you simply don’t know what you’re missing. If tasted before they have had a chance to get really, really ripe — we’re talking almost fermented, even — persimmon is aggressively astringent and unpleasant. But as the fruit matures and the tannin levels are reduced, it becomes one of the sweetest and most incredible tasting fruits you’ll find anywhere. But it does take patience! You have to let the persimmon ripen until it becomes so soft it is squishy. Which makes it ideal for dressings!
As always, ginger provides a lovely spicy foil for the sweetness of the persimmon dressing. Give it a try!
If you haven’t tried zucchini pasta yet, now is the time! It’s basically like the pasta you probably grew up eating, except better in every possible way.
For instance, it’s gluten free, it’s raw, and it’s vegan. That means that most anyone can enjoy it. And they will enjoy it, because the texture is great and the flavor… well the flavor is what you make of it. In this zucchini pasta, the flavor is all about basil pesto with a cashew base! With a bit of nutritional yeast for some extra zing and plenty of garlic to keep away colds and vampires, this is a quick and easy meal you can whip up in just 10 minutes or so!
Lots of people think that sushi is all about fish. I wonder sometimes if those people have ever actually been to a sushi restaurant: there’s all kinds of rolls and lots of them are meat-free. But while many of the ingredients in your typical sushi are raw, it’s always got rice in it. And that’s a bit of a bummer.
But sushi is really fun to make, too! And thanks again to the magic shape-shifting powers of zucchini, you can make your own tasty yummy sushi rolls with all the stuff you love and none of it that you don’t.
Instead of soy sauce, this recipe goes with a tasty ginger mango sauce. Mango and ginger! Yum.
It takes a bit of practice to get the rolling action down, but the learning experience itself is fun! Sushi is a great meal to make with friends.
This Zucchini Seaweed Salad isn’t the first time we’ve featured an awesome recipe involving zucchini noodles, but it probably is the first time the noodles have been overshadowed. The real star of this meal is the seaweed.
For people not in the know, the concept of eating seaweed might seem a bit odd. For some of us, seaweed is just that spooky stuff you have to swim past in lakes sometimes or that green stuff that heaps up on beaches. But seaweed is actually super cool, and really good for you to boot.
People have been eating seaweed salad for a long time. It’s a staple in Japanese cuisine, and is prized not only for it’s unique salty taste, but for the broad range of micronutrients it packs. Seaweed isn’t actually a plant, but a multicellular algae. It’s a good source of B vitamins such as niacin and riboflavin (though not B12!), as well as copper, manganese, calcium and iron. Seaweed salad is a tasty, novel way to add some healthful vitamins and minerals, and it’s super simple to boot.
This raw zucchini pasta with pesto is an amazing replacement for your traditional wheat spaghetti. Aside from pizza and ice cream, pasta has got to be one of the most popular favorite foods. Especially for kids. And for good reason. Pasta is a delicious, nostalgic comfort food that most of us grow up with in one way or another. But that stuff isn’t exactly nutrient rich, and we aren’t always looking to carbo-load.
Zucchini pasta solves all of that. It looks and feels almost exactly like old-fashioned noodles, but with all the nutritional benefits of a raw food. Looking at the pictures, you’d have a hard time picking raw zucchini pasta out from traditional noodles. The texture is so close, it’s also used to make lasagna.
The raw garlic provides much of the classic spaghetti flavour, and the pesto adds a zestful creaminess. Pasta is often a family tradition, and with this great dish you can keep it going while maintaining a healthy raw diet. This raw vegan zucchini pasta proves that comfort food can be healthful food.