Raw Vegan Zucchini Pasta with Crushed Spanish Tomato Sauce

Thank goodness I am back in the kitchen and cooking again!  We ran into some major issues moving into an apartment at the end of June and turned out we would have to wait to move until August instead.  So……we were literally living amongst packed boxes for the whole month of July.  Not only was that annoying as heck, but I also couldn’t cook 😦

It was a sad and lonely month.  Not to mention having to eat out often met not so healthy choices all the time.  But not we are all moved in, the kitchen and plantry is looking great, so lets start whipping up some lovely, healthy vegan food!

I love zucchini noodles, especially in the summer.  They are light and perfect with a hand crushed raw tomato sauce with garlic and olives.  Vibrant, healthy, quick and easy!

Raw Vegan Zucchini Pasta with Fresh Crushed Spanish Tomato Sauce

Ingredients: (yields 2-3 servings)

 2 zucchinis, washed

2 large vine ripe tomatoes

1 garlic clove minced

1 tbsp evoo

1/4 Spanish olives or calamity olives, sliced

2 tbsp raw sunflower seeds

sea salt

Directions:

With a spiralizer or a mandolin, slice the zucchini into noodles.  Throw the noodles in a bowl add in a bit of salt.  Adding the salt with extract water from the zucchini, in turn making them soft.  Set aside. In another bowl, crush the tomatoes with your hands, releasing the juice from the tomato, then roughly chop up the tomatoes.  Add in evoo, the minced garlic and olives and season to taste.  

With a paper towel, light  squeeze the noodles to eliminate the water and toss with your fresh tomato sauce.  That’s it kiddies!  Enjoy! 

Simple and Sexy Sesame Vegetable Salad

This is such a simple, yet delicious salad and is a great accompaniment to any Asian entree.  This recipe is raw and gluten free if you use tamari instead of soy sauce.  Of course, if you do not have tamari or do not necesarily need raw or GF, then go ahead and use soy sauce.

The main difference between the two is the use of wheat in soy sauce.   Tamari is made with 100% soybeans, whereas soy sauce uses 40-60% wheat, and the remaining soybeans.

Sesame Vegetable Salad

 Ingredients:
1 cucumber
2 carrots peeled
1/4 red onion
1/4 c raw peanuts

Dressing:
1 tbsp sesame oil
1 tbsp tamari (or soy sauce)
1 tsp chili oil (optional)
2 tsp sesame seeds

With a mandolin, slice cucumber and then halve each piece.  Slice the red onion with the mandolin as well.  With a food processor or vegetable peeler, cut carrots into small shreds.  Toss all the vegetables and peanuts in a bowl.
In small bowl, whisk together all of the dressing ingredients and toss over the salad.  Bam!  Delicious and fast! 

Raw Pasta with Avocado-Walnut Cream Sauce

I’ve been working out a lot lately.  Having a workout facility across the street is too good to pass up.  Like many people, I used to have the nasty habit of throwing away money at those big, corporate, testosterone driven gyms.  I would honestly say that a few hundred dollars went down the drain until finally canceling.

But now that the city park district is right across the street, I have access to the gym and pool for next to nothing a month.  Sure it may not be the most updated facility, but I get in a good workout at least 3-4 times a week.

 Sooo……with all that mumbo jumbo said, I really feel that I need to eat clean and super fresh to maintain staying fit.  I always teeter between vegan and raw.  I have been eating raw for the last few days and really feel great!  Full of energy, feel light and energized.  Best part is, you can just really eat all day without feeling guilty!

I think what makes it most difficult is to be creative with raw foods.  And with this creativity, also means that it can be somewhat timely.  Fortunately this recipe is pretty quick and easy!
 
 

I have done raw pastas before, but what is different here is the sauce.  Usually I use cashews for the “cream” like texture.  But, this time I went with avocados and walnuts, plus some fresh basil, lemon juice and pepper.  Creamy, nutty, and herbacious.

I promise, you can eat a large bowl of this pasta and not feel heavy at all!  It is bright, clean and best part, tasty as heck!

Raw Pasta with Avocado-Walnut Cream Sauce

Ingredients: (yields 4 servings)

4 zucchinis

2 ripe avocados

1/4 c unsweetened almond milk

1/2 c raw walnuts

handful fresh basil

1 large lemon

1-2 garlic cloves

3 tbsp nutritional yeast

2 vine ripe tomatoes

extra walnuts for garnish

s+p to taste

Directions:  With mandolin or spiralizer, slice zucchini into long spaghetti like strips.  Throw in a bowl and sprinkle with sea salt and set aside.  What this does is releases some water from the zucchini, making the pieces soft like cooked noodles.

With a food processor or blender, combine avocados, almond milk, walnuts, basil, lemon, garlic and nutritional yeast until smooth.  Add in water if the mixture is too thick and add in seasoning.  Blend again until combined.

Drain zucchinis noodles, removing excess water.  Toss with your avocado cream sauce and garnish with chopped vine tomatoes and raw walnut pieces. 

Green Machine V1.0

There are so many different ways to make your Green Machine Smoothies.  So I figured this one will be called V1, or Version 1.0.

These smoothies are a great way to boost your morning routine!  It’s light, refreshing and nutrient bursting.  Just one of these juices has 2 servings of fruits and veggies.
Raw. Vegan. Gluten Free. Delicious. 

Best part is, it is impossible to feel guilty when consuming!  Brighten your day with a bright green machine.  Oh yeah, and did I mentioned it only takes 5 minutes or less to prepare?  Bonus!

                                                                Green Machine V1.0

 

Ingredients/Directions

1 green apple, core removed

1 kiwi (use spoon to spoon out

1 cup fresh baby spinach

1 orange, peeled

2 celery stalks cut

1 tbsp ginger

ice

throw everything in a blend and blend till smooth.  And drink, drink away.  Grab your newspaper and enjoy your healthy morning!

Raw Vegan Truffles!

Truffles that are actually good for you and have protein????  I’m in!  These are soooo easy to make it is almost ridiculous!

You can really alter this depending on what you have in your plantry.  I would have liked to use raw almonds, but unfortunately I did not have them.  Instead, I used cashews, which actually turned out great!

Raw Vegan Truffles

If you can find raw figs, that would work perfectly as well.  As for me, I could not find them, so I used prune plums instead.  These actually worked great and gave it somewhat of a chocolate-cherry flavor.  hmmm hmmm good!

Ingredients/Directions:
2 c raw cashews (or raw walnuts)
2/3 c raw cacao
2 tbsp chia seeds
2 tbsp hemp seeds
2 tbsp flax seeds
1/2 c raw agave nectar
3 prune plums chopped and seed removed

Add all ingredients in a food processor until thoroughly combined.  Form into balls and serve.  Easy as that!

Start your morning off Right!….Antioxidant Blueberry-Ginger-Green Smoothie!

Who doesn’t want to start the day with a heart healthy meal or drink?  For me, smoothies are a complete morning meal.  You may need a healthy snack an hour or two later, but generally, this smoothie is filling, super healthy and delicious!

The combination of blueberries, ginger, celery and spinach makes this smoothie a powerhouse!  The list of this combo can go on for quite some time.  But, overall, each and every ingredient in this drink is a super powerful antioxidant.

 Antioxidant Blueberry-Ginger-Green Smoothie!

This is especially great if you are pressed for time.  All you need to do is grab your fruit and veggies and blend!

If you are hesitant about the ginger aspect, don’t be!  It gives the drink such a soothing feel and has an abundance of health benefits.  All I ask is to try it at least once.  I promise you won’t regret it!  (especially if you are experiencing bloating, cramping or an upset tummy!)

This is just the beginning of some great drinks.  My juicer comes back home soon (was lent to some good friends) and cannot be more excited! 

Ingredients/Directions (yields 2 large smoothies)
1/2-3/4 pint blueberries
2 celery stalks (rinsed and cut into chunks)
2 handful of baby spinach
1 tbsp grated ginger
1/4 (or less- depending on desired consistency) coconut water  (you can substitute just water)
ice do your liking

Blend the above ingredients and enjoy!!!  Great way to start your day!

Raw Pad Thai!

Time to get raw again!  Such a great recipe on a hot and humid day!  Typically Pad Thai is greasy and unhealthy.  This raw version is light, fresh and rejuvenating!  You can seriously eat a huge bowl and not feel guilty or full!

To make the raw “noodles” you can use zucchini or yellow summer squash.  My little trick to making the texture more like noodles is to add salt to the shreds.  This allows the veggies to extract water and become softer.  Just make sure you drain out the excess water!

So break out your mandolin and lets get started!

If you don’t have a mandolin, no sweat!  All you need to do is slice the zucchinis into matchsticks.  This may take a bit more time, but it’s all worth it.

If you are using a mandolin, be careful and use the safety holder!  I had my fair share of run-ins with the blade, and they are never fun!

Raw Pad Thai

Once again, it’s all in the sauce.  I used raw peanut butter that you can make yourself at a Whole Foods, or you can use raw almond butter as well. 

Ingredients/Directions (yields 4 servings)

for the “noodles” and base:
1 large zucchini or summer squash (sliced into matchsticks with mandolin)
1 cucumber (sliced into matchsticks with mandolin)
2 carrots (slice into shreds with vegetable peeler)
1 package bean sprouts
5 green onion chopped
1/2 c raw peanuts chopped
1 tbsp ginger chopped
salt

mix all of the above together in a bowl.  Salt all of the vegetable and let sit for about 20-30 minutes to soften.  Drain out the excess water.

for the sauce:
blend the following:
1/2 c raw peanut butter
1/4 c agave nectar
1 lime juiced
1 tbsp tamari (raw gluten soy sauce)
1 tbsp rice wine vinegar
1 tsp chopped garlic
1 tsp chopped ginger

Toss sauce over your vegetables and garnish with bean sprouts, raw peanuts and scallions.  Yummmmmm!

Cool Down With This!…..Watermelon Gazpacho

After our 4th of July party, we had so much left over watermelon.  I immediately thought to make a gazpacho with it.  What else is better on a hot summer day than a refreshing and light gazpacho??

This recipe appeals to everyone!  It is vegan, raw, gluten free and just damn good!  Even my husband, who dislikes the traditional tomato gazpacho, is a huge fan of the watermelon version.

 Watermelon Gazpacho

I am so excited about this recipe that I think I will play around with a few other fruits to see what else I can create.  I will keep everyone posted once a new variation has been created.

If you do make this, I suggest to eat it within 3-4 days.  Because everything is fresh and raw, it may start to spoil after a few days.

This would also be a fun, cute idea if you are having a spring/summer party.  You can put the gazpacho in little shooter glasses for a light and sexy little shot.

Ingredients/Directions: (yields 4-6 servings)
1/4 watermelon chopped
1 cucumber chopped
1/4 c chopped red onion
1 red pepper chopped
1 garlic clove chopped
1 jalapeno (remove seeds and dice)
handful of chopped fresh parsely
s+p

In a blender, blend 3/4 of all the above ingredients.  Transfer to bowl, and add in the remaining chopped ingredients.  Add in salt and pepper to taste and chill until serving.

It’s as easy as that!  Light, simple and sexy!

If you don’t eat your meat, you can’t have any pudding…..RAW Vegan Vanilla Pudding!

Oh wait, nobody around here eats meat!  Skip that part and go straight for the RAWmazing vanilla pudding.  I figured that yesterday’s recipe was such a yummy success, why not try a vanilla pudding version?!

Once again, you are going to want to soak those nuts of yours!

 I usually soak them for at least 2-3 hours, or even overnight.  But, if you are not concerned about this recipe being raw, a way to speed up this process is to just boil your cashews until soft.  I personally have never done this method, but I don’t see anything wrong with it.

RAWsome Vegan Vanilla Pudding Recipe:
blend the following until smooth:
1 c soaked cashews
1 tsp vanilla extract
1/4 of an avocado
1 tbsp raw agave nectar
fat free coconut milk (the amount depends on how you would like the consistency)

Fill your sexy glasses up with pudding, refrigerate for at least one hour and voila!  This is what you get:

RAWsome coconut/mixed berry and chocolate mousse

This mousse is just stupid good!  It’s quite amazing how you can transform these simple ingredients to something so wonderfully indulgent.  And, compared to a traditional mousse, this is guilt free! 

This recipe is very versatile and easy to sub in or out some of your favorite ingredients.  It’s seems like a really fun recipe to play around with!  This recipe is just for 2 servings.  Most recipes similar to this call for agave nectar or maple syrup.  I chose to try my own spin on raw vegan mousse, which made this even less expensive!

Ingredients:
for the coconut/mixed berry mousse, blend the following:
 1/2 c raw cashews (soak cashews for at least 2 hours prior)
1/2 tbsp melted coconut
3/4 c mixed berries
ice water (play around with the amount to obtain desired consistency)
raw sugar (to your taste)

for the chocolate mousse, blend the following:
1/4 avocado
1.5 tbsp cocoa powder
1/4 cup raw carob chips
nonfat coconut milk (again, play around with the amount to obtain desired consistency)
raw sugar (to your taste)

Break out your favorite glassware and layer to your liking.  Refrigerate for at least on hour before serving.  A sexy, decadent desert to share with your loved ones!