Food for Absolute Health:
I must thank the lovely *vegan sparkles* for the inspiration to try this dish. It was delish and simple. I will continue to perfect it! I can’t believe how many recipes there are floating around the internet for zucchini pasta. I feel like I have been missing out!
You can find the recipe over at *vegan sparkles* blog. I am not sure if my dish was technically “raw” because I boiled the zucchini strands for 1 minute. (I am guessing not!) So, my dish was warm when served, but I can see it being just as good served at room temperature. It snowed the night we ate this so a warm dish was appreciated.
I made the pesto sauce with fresh basil, olive oil, 2 cloves of garlic, some pine nuts, lemon juice and a dash of salt and pepper and mixed it in a food processor until it was smooth and tasted good. I did not use nutritional yeast as suggested in the recipe. I am learning!
I added sliced cabbage and carrots on top for crunch and some tomatoes because I thought they would look pretty and make the dish look more like pasta for anyone at the table who was wary of what they were about to eat.
This is the kind of food I want to eat everyday. It was filling but not overwhelming so, AND it consisted of fresh ingredients. I can’t wait until summer is here and I can hit the farmer’s market for local veggies and fruit!
Special thanks to a certain mom with a huge kitchen and a brain full of gourmet cooking knowledge and to a certain step dad who tries this non-traditional food.