I’ll give you four reasons why these marinara zoodles are amazing:
- since they aren’t cooked using heat, these noodles are an excellent method to include more raw nutrient-packed fruit and vegetables in your diet
- since it’s a raw dish, you don’t need a heat source, a detail which is most welcomed on these hot summer days
- this dish doesn’t take more than 15 minutes, form picking the tomatoes to garnishing the dish with the irreplaceable basil leaf
- since it’s august, the organic garden tomatoes are ripe and juicy, which brings a delicious flavor to the dish
The veggie spiralizer does an amazing job, but if have some spare time, it can be replaced with just a cutting board and a sharp chef’s knife. You just have to cut the zucchini in parallel ½ a centimeter – thick slices. Then you have to cut each slice into thin noodles. Obviously, it tends to be a rather laborious job, but it surely does the trick. Continue reading Zucchini Pasta alla Marinara (Raw Vegan)
This lovely pasta salad with tomatoes, mozzarella and fresh basil is ready in fifteen minutes. Fifteen minutes on the clock! It is hearty, it’s colorful and it’s packed with bold flavors! It’s hands down my favorite salad and I’ve been making it since the Cretaceous period, since I was in the second grade to be more accurate. This salad is perfect for lunch or dinner and it’s also a wonderful dish to bring to a picnic.
For this salad I used mozzarella boconcini and cherry tomatoes picked from my own veggie garden, which I’ve seasoned with fresh basil and homemade balsamic vinegar reduction. For pasta I chose farfalle (penne, fusilli or rigatoni are also delicious in this salad) which I’ve flavored with finely chopped shallot. Although I cannot tolerate onion in traditional Caprese salad, I always add finely chopped shallot in the pasta version. I find that it seasons discretely the pasta, without overpowering the rest of the ingredients. Continue reading Farfalle Caprese