Tuesday, 29 April 2014

ZUCCHINI SPAGHETTI + TOMATO GARLIC SAUCE with FRESH HERBS


This was dinner for me and le boyfriend last night, and it was freaking delicious. He was late getting to my house so imagine the will power it took for me to control myself; I had to let a giant bowl of this uber luscious raw vegan spaghetti sit on the counter for AN HOUR without devouring it all before he got here. Yeah - I DO deserve a medal. Anyways, he finally did get here and we ate it in the sun after adding some cilantro and oregano from the garden. It was his first time (having zucchini noodles...) and he said he loved 'em. I often wonder why people eat fudge when there are Medjool dates in the world, or similarly why people eat white pasta when there are zucchini noodles! I think the answer is because they are not aware of the magical effect dates have upon entering your mouth (if you didn't know - dates become fudge when they meet your taste buds) and likewise, the miracle of zucchinis + a spiralizer. This is my theory anyways. 

I will let you in on a little secret - of course by announcing it like this it immediately becomes public knowledge and no longer a secret but shh - I've given you this recipe before, and it was just a few days ago. But WHY THEN am I pretending that it's new? Because when I shared it on the blog previously, it was in the form of PIZZA CRUST! Trippy, right? Check it out here. I mentioned in that post that the base for the pizza was basically like a humongous bowl of zucchini pasta and tomato sauce, and then you just dehydrate it in the form of pizza crust. Well, I was in my fave organic grocery store yesterday (waddup, Eternal Abundance) and saw some zukes and tomatoes which made me remember how badly I just wanted to eat that bowl of pasta before I even made it into pizza. I decided I'd make it happen that night (which was last night). 

I try to make my stories sound exciting but let's be real - I just explained that I wanted to eat noodles, so I made noodles and ate them. Oh well. In other news, I just got some dope matte grey nail polish in the mail from Abe's Market and I love it. Totally chemical free and vegan. I heart dat! Enough of this tedious rambling, sometimes I just have nothing to say. Let's eat. 


ZUCCHINI SPAGHETTI + TOMATO GARLIC SAUCE with FRESH HERBS

Noodles:
3 zucchinis 

Sauce:
2 tomatoes 
Juice from 1/2 lemon
1/2 onion
1 garlic clove
2 dates
2 bell peppers
1/4 cup walnuts

Toppings:
Avocado (optional)
2 sliced tomatoes (I warmed them up in the oven which also intensifies flavour) 
Oregano
Cilantro

To make the noodles: slice the zucchinis into noodles with a spiral slicer, mandolin or a cheese grater. Set aside in a large bowl. 

To make the sauce: blend all the ingredients until smooth, adjusting according to taste. Mix this into the noodles. 

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12 comments:

Shani said...

Great recipe, and so simple!! Have you ever tried cooking zucchini noodles? I have heard that they taste a little better but wanted your opinion:) and how would I go about it? Boil them for a bit? Or pan fry in some coconut oil?
It's cold where I am so craving something a little warmer :)
Thanks <3

Rosie said...

Love the idea of a raw tomato sauce, I'll have to give it a try

Docbeccy said...

Love zucchini noodles. I just graduated from raw culinary school and learned how to take zucchini noodles from good to out of this world. After spiralizing put a little salt on them and gently massage. Let them rest while making your marginal, pesto, cream or what have you sauce. Vigorously squeeze the liquid out of the noodles, transferring them to another bowl. You can do the squeezy thing two or three times. Now the noodles will be softer like regular pasta and they will soak up your sauce of choice much better. Yum!

Erin @ Erin's Inside Job said...

Awesome! I just made a bunch of zucchini noodles yesterday because I was craving something light and cool. Too bad it has been raining for 3 days straight...not the best weather for a light springy salad :/

dishing up the dirt said...

I love zucchini noodles. Our zucchini is still a month away from being available at our farm but I can't wait to whip up this easy and delicious meal!

Emily von Euw said...

@Shani - Apparently boiling them for a minute or so does the trick!

Heather McClees said...

Awesome recipe Emily!:) Love this!

Anonymous said...

I didn't have any red bell peppers, but I used an orange and a yellow bell pepper for the sauce! This was so easy and fun to make (I am speaking mostly of spiralizing the zucchini)! Thank you so much for such a beautiful, healthy dish that I can make for my mother and I. I am planning on making one of your two carrot cakes this weekend for my Uncles birthday. Lets see if I can fool every one at the party into thinking that it is a 'fancy' carrot cake that I slaved over for hours on end.

Until then, adieu.

Pirelli said...

I've tried several of your recipes and love all of them, but since i'm currently eating this one. I just wanted to say how amazing and easy it is. Thank you :D

Megan C said...

OMG! I'm eating this right now. I added some sprouted lentils, cauli and kale to the tomato sauce and it is so darn good. I subbed cherry toms and warmed them in the oven and the sweetness is unreal. You're a leg girl!

Kelly said...

Hey Emily, this is the first time I've commented but I've been following your blog for a while and you inspired me to go from 10-year vegetarian (I'm 22 now) to vegan. My diet before going vegan had a lot of processed foods and was mostly beige in colour. Now I eat a lot of mostly raw vegetables, fruit, nuts and superfoods and I feel so amazing inside and out. So thanks for helping me see that being vegan is super easy and super delicious! Also I made this recipe tonight and the sauce was SO GOOD, I also added raw beets and carrots.
xx

lousa said...

love your recipes! used only 1 zuke so had too much sauce but the 'punishment'was that I ate it on cracker the next morning!!! (added some cashewnuts to thicken) ain't life good!!

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