Raw Zucchini with a Raw Tomato Sauce.

Now that I have found that zucchini pasta is better the real thing I have been making it at least twice a week. Watching a video of Mimi Kirk using here triple blade slicer than I knew I had to get one, this is such a useful tool to have I love mine.  Now that I have so many tomatoes I love growing my own stuff out at my mother-in law's house.

Now for the sauce you can put all the ingredients in too a food processor but I think that it makes it to foamey so I do all the chopping with my knife.

Raw Sauce

6 large ripe tomatoes chopped

1 large onion chopped

1 clove garlic chopped

2 tbsp italian seasoning

1 tbsp black pepper

1 tsp sea salt

Put all the chopped veggies and the seasonings into a large bowl and using a potatoe masher mash it up. Set a side to let all the flavors marry up. This makes a water sauce if you want you can deseed the tomatoes but it still will be watery.

The zucchini pasta is so simple

1 large zucchini spiral sliced

All you got to do is plate it up and there you go raw and full of flavor.

Vegan Fried Green Tomatoes over Zucchini Pasta and a Basil Pesto

In my opinion to be able to make awesome southern classics like these vegan just goes to show you that any thing is possible. Fried green tomatoes are so simple yet have so much flavor. Now the thing to remember is there is no way to to this process neatly so have fun and make a mess. Dry-wet-dry is all you need to remember, keep one hand for the dry and the other for the wet. To make these you will need a flour-bath-breading it's real easy then stage them so they all hit the pan at one time. Your skillet needs to be on med heat with about a 1/4 cup oil and a couple tbsp vegan butter. By using the 2 different oils to cook in really give the flavor more depth, I would not heat it up till you have all you tomatoes sliced and breaded this way your oil don't burn and smoke up the house.

First lets make the pesto cause the longer it sits the better it gets, and the zucchini  pasta only takes a min to cut up now that I have my new slicer its a Paderno triple blade spiral slicer.  I got it from Amazon here. The pesto is real easy here is was I use

Basil Pesto

1 bunch of basil (2-3 cups)

1/4 cup pine nuts

3/4 cup extra virgin olive oil 

1/2 to 3/4 cup  Nutritional yeast (depending on taste)

1 tsp sea salt 

1 tsp black pepper 

3 cloves of garlic 

Toss everything in to your blender and wola you got pesto. Now that you have got your pesto using my new toy I will cut my zucchini in to pasta and pour some pesto over top about enough to coat it all very well. Put your leftover pesto in a jar and it will keep for about a week in the fridge. Set your pesto covered zucchini pasta to the side and lets get set up for the green tomatoes.

Now the first thing is to get 3 large bowls and a plate for the staging. Slice your washed green tomatoes in uniform 1/2 inch slices, keeping then the same thickness will help the cooking process they will all cook at the same time. 

Now just go in order 1-2-3 repeat till they are all breaded.

bowl 1

1 cup flour

bowl 2 
2 flax meal eggs (2 tbsp flax meal and 1/2 cup water mixed together)

bowl 3
1/2 cup flour 
11/2 cups cornmeal
1 tsp each of the following
black pepper
sea salt
chipolte powder
garlic powder
onion powder
paprika 

Now they are all breaded up heat up your skillet to a med heat with 1/4 cup oil and a couple tbsp vegan butter.

 Cook for about 5 min and then flip and cook for about 5 more min. 

Place on a towel to dry off excess oil and then plate it all up.

Have Fun and Enjoy.

Raw Creamy Mushroom Alfredo over Zucchini Pasta

Well trying to eat lighter after my week and half long pig out fest I decided on some creamy alfredo. It sounds like a heavy meal but since it's all is raw it's very light and fulfilling. You can find my recipe here, but since we are going raw on this one use 1/2 cup less water. I didn't want any vegan meat in this but I wanted some body to the sauce so that's why I went with the mushrooms.

So you will need

1 batch of my raw alfredo sauce 

2 cups washed and chopped mushrooms 

1 zucchini washed and cut into pasta noodles 

After you blend the sauce together mix in the mushrooms and let it chill in the fridge for 30 min to thicken up (if it gets too thick then gently whisk in some water a tbsp at a time till it is where you want it to be). While that's chillin go ahead and cut your zucchini up into noodle shapes. Now some people say to soak the cut zucchini in some lemon water before you use it but I don't its all in what you like. Now all you gotta do is plate it up and eat this simple good raw meal.