zucchini primavera


Zucchini Primavera

I’m very excited, I have a new go-to raw vegan pasta dish! I usually love to make my marinara pasta when people come over for dinner, but this past Saturday night I needed to something different… Brooke’s had it before. I pulled out Alissa Cohen’s new(ish) book Raw Food for Everyone and went straight to The Big Event section – inspiration abounds! I was going to make the Mediterranean-Style Pressed Lasagna but wrote out my shopping list, walked two miles to Whole Foods and realized I forgot the list! I did my best but forgot some key ingredients, so needed Plan B at the last minute.

A few pages before the lasagna is a recipe for Zucchini Primavera. Perfect. I had about 4 hours of prep time which worked perfectly… it is really light and tasty and really quite easy. The recipe makes enough for four people (or for one with leftovers for lunch!)

Ingredients

  • 1 cup raw cashews
  • 1 cup pine nuts
  • 1 cup fresh basil
  • 4 cloves garlic
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 4 large zucchini, peeled into wide strips with a vegetable peeler
  • 4 cups of assorted ‘unroasted veges’ – you basically mix together some olive oil with minced garlic, salt and pepper, coat whatever vegetables tickle your fancy (I used grape tomatoes, broccoli, red pepper and frozen peas and sweet corn – it was a last minute meal, what can I say?!), and dehydrate at 105° for 3 hours

Instructions

  • Blend cashews, pine nuts, basil 2 garlic cloves, salt and pepper in a blender with 2 cups of water until very smooth.
  • The recipe suggests tossing the zucchini and vegetables in half the sauce, adding more as necessary and serving immediately, however the vegetables were just so bright and yummy looking I could hide them in the sauce and just layered it up – I put the pasta in bowls, covered it with the sauce and arranged the vegetables on top (also, Alissa said the sauce will last for 3 days so I figured if I store the components separately I could take it to work).
  • The recipe also suggests topping with Alissa’s Pine Nut Romano (hard cheeze) but I didn’t have time to make it and I don’t think it’s critical – it’s totally delish as is!!

xx

Guide: raw vegan | whole food, plant based | gluten-free | sweetener-free | soy-free

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