As I said in my last post, I have a simple savory recipe to share - rather, a few recipes. Let's face it. In the summer we want to eat cooling, watery foods. Zucchini pasta is a tasty, light, yet filling meal to enjoy this time of year. Kelp noodles are another fun base for a refreshing pasta dish and I have a few ideas for that as well.
Recently I kicked up regular sun dried tomato sauce and enjoyed it over zucchini noodles along with a sprinkle of hemp seeds. The kalamata olives are one of the components that really make the sauce... they add some body and a touch of creaminess. Can't beat fresh basil with noodles either! Mmmm!
Chunky Sundried Tomato Sauce
1/2 cup packed sun dried tomatoes, soaked 3-6 hours
1 cup diced fresh tomato
1/2 cup diced red bell pepper
6 kalamata olives, pitted
1 small clove garlic
2 tablespoons chopped green onion
2 tablespoons packed fresh basil
1 teaspoon dried oregano
Squirt of lemon juice
1 tablespoon olive oil
Sea salt, to taste
Large handful chopped parsley
Process all ingredients except the parsley and salt, in a food processor until still a little chunky but mostly broken down.
Stir in the fresh parsley. Season with sea salt, to taste.
Toss with spiralized zucchini noodles.
Or maybe you want something creamy? This dish is heartier but so delicious and cooling. Perfect served with a salad. You can dress the noodles with just the sauce, or toss in some fresh herbs too. Sun dried tomato bits and small bits of red pepper are nice too and add a splash of color.
Stay tuned for a fun announcement this week!
Try some raw vegan Mac N Cheese. Recipe here!