SUN-DRIED TOMATO TART WITH ZUCCHINI HUMMUS

To quote my wise mother: "This one's a keeper." I concur. If you love hummus, tomatoes, and freshness; you're gonna freak out when you bite into this. If summer were a pizza,  it would taste like this tart. If you need to prove to anyone that raw vegan dinners can be delish, serve them this. If I continue with these "If" statements... where will we end up?

After making at least one dessert every day over the summer (not just because I am a glutton, but also because I was writing my raw dessert uncookbook), I am kind of going through withdrawal from the - albeit healthy - sweets. At the same time, I gotta keep making recipes for you guys! So I'm getting back to savoury-type dishes. This recipe was inspired by a tomato tart I saw on Sidesaddle Kitchen. And yes, by the way, Laura Miller IS the ultimate vegan babe / bad ass. I suggest you serve it with raw crackers or something else crunchy, to add another texture. It's also best after being refrigerated overnight; that extra time allows it to develop flavour and thicken up. 

You can find the recipe for this scrumptious baby over at one of my fave healthy food blogs, Ascension Kitchen, where I did it as a guest post for the always-gorgeous Lauren. But first... scroll through all the food porn photography. Wink. 

zuke pasta with tahini sauce & other goodness

I used basically the same recipe for the sauce that I made for my raw sushi recipe. It is so TASTY. This creamy, filling meal will leave you satisfied and full of energy. I could eat like 3 bowls of this - oh and guess what, I can! Ah, life is good. Enjoy!

zucchini pasta with tahini sauce, olives, cilantro & avocado: serves one or two

Pasta:
2 zucchinis
1/2 avocado
handful of olives
1 tablespoon hemp seeds
1/2 cup cilantro
1/4 cup sprouts

Tahini sauce:
2 tablespoons tahini
1 tablespoon miso
2 tablespoons peeled ginger root
1 tablespoon tamari
1 tablespoon agave nectar
1/8 cup water (more or less)

To make the sauce: blend all ingredients until smooth and creamy, adding liquid as needed. Set aside.

To make the pasta: slice your zukes on a spiral slicer or mandolin. Put in a bowl and pour your sauce on, rubbing it in with your hands or two spoons, until every noodle is covered. Cut up your avocado and throw it on along with the other toppings. Let it all sit for a minute to marinate then dig in!

holy garlic

we bought garlic from the farmer's market on saturday... it is so intense. like, the most potent garlic on the planet. i naively used an entire clove in the dressing of my salad, i have now killed all my taste buds. learn from my mistake - be cautious with your organic garlic. start with half a clove if you've got strong stuff.

besides the garlic insanity, this salad was friggin delish. i had a great workout up at my campus gym and all i wanted to eat afterward was a big salad from my garden. i added some chickpeas for extra protein. hemp seeds would also be a nice addition. we had grilled zucchini from last night and well... that's never a bad thing to throw in. enjoy! i sat in the sun and fought with wasps to eat this.

walnut garlic salad: serves one

dressing:

1 tablespoon mustard

1 tablespoon tamari

3 tablespoons almond milk (or water)

1/2 garlic clove

1 tablespoon miso 

1 tabelspoon honey/maple syrup (or 2 dates)

1 tablespoon hummus (optional... but yum)

salad:

2-3 grilled zucchini slices

1/2 cup chickpeas

4-5 cups kale and/or rainbow chard

2 figs

3 olives

make the dressing by blending all ingredients until smooth. hopefully you like it, it might be a little thick so feel free to add more liquid. chop up the salad topping and tear up the leaves into bite-size pieces. pour on the dressing and mix into the greens, then add your toppings. yummers.

creamy zucchini pasta & avocado soup

this was really delicious. you should make it very soon and enjoy the incredible flavours that come from the mixture of avocado, zucchini, spinach, mushrooms, garlic and love. i don't think more introduction is required here.

zucchini pasta with garlic avocado sauce: serves 1-2

2 zucchinis sliced on the mandoline or spiral slicer into noodles
1/2 avocado 
2 peeled garlic cloves
1/2 onion
salt & pepper, to taste
2 cups non-dairy milk
handful pine nuts or cashews
1/4 cup tamari
handful basil leaves
1/4 cup nutritional yeast
1/2 cup cauliflower

put noodles into large bowl and set aside. blend all other ingredients together until smooth. taste it. it'll probably be a little bland but i left it that way so you could add things to your liking. some curry powder might be nice. i add that to everything though... :) pour the sauce all over the noodles - BUT YOU SHOULD HAVE SOME LEFT OVER! set it aside and massage the sauce into the noodles with your hands.... mmm, sensual food time. get dirty. i suggest adding some salty veggies to the noodles now. i put on some mushrooms and tomatoes.

 

avocado, cauliflower & spinach soup: serves 4-6

now using the rest of the extra sauce from the noodles, add:
1/2 avocado
2 garlic cloves
1/2 onion
1/4 cup nutritional yeast
1/4 cup tamari
1 cup non-dairy milk (more or less) - or use hot water to make the soup warm
salt & pepper to taste
handful spinach
5 olives

i think that's all i threw in there! it was an improv situation as usual. taste it and see what you wanna add or change. serve in bowls with hemp seeds, basil leaves and maybe some olives or something with saltiness/flavour. pickled artichokes would be nice.

break [the] fast

so the day before yesterday - i finally broke the juice fast. my mom had bought me a papaya and i had been letting it ripen the last few days of the fast so it could be the first delicious piece of solid food i put in my mouth on saturday.

i look kinda crazy... but hey, i go nuts for papaya

it was an other-wordly experience. i transcended! i could hardly even control the ecstasy that was food-tasting. if you ever lose your passion for eating, or think everything tastes bland - just drink juice for a week. the rest of the day i had a few pieces of fruit and then an AMAZING smoothie at gorilla food. remember how i was super stoked to eat a salad for the first thing? nah. i don't think i could've handled that much on saturday, plus i was only craving fruit, to be honest.

later in the day my muscles were getting really sore, especially in my legs. i also had a head ache. i suppose it was the final steps of my detox. i slept really well saturday night.

yesterday i ate several fruits most of the day. it was canada day! so my friend came over and we went downtown to celebrate. super fun ;) when we got home we made a raw feast of creamy pasta with mushrooms, basil and tomatoes along with an avocado spinach soup, and durian pudding for dessert! i will post all the delicious recipes in the days to follow :) don't ya worry. here's some pics to tempt you:

i hope you all had a great weekend; i sure did. namaste!

raw noodle dish inspired by pad thai - oh yes

*Strictly speaking, the sauce isn't totally raw. But c'mon. What're ya gonna do. If you really want a 100% raw sauce, make a blend of tahini (or other nut butter), chili, tamari, garlic and ginger.

The pasta of course, is just zucchini, sliced on le mandoline. Good news! Soon I will be purchasing one of these puppies from Organic Lives. Yippie! However, if you can only afford a mandoline - no worries! As you can see, they work just as well.

The sauce is inspired by authentic Pad Thai sauce, but not the same. Thankfully I had my mom to guide me; she and my dad lived in Thailand for years before they had kids. Learn more about the origins and traditional ingredients of pad Thai here!

Real Pad Thai is made with rice noodles, a tamarind-, chili- and fish sauce-based sauce, and topped with cilantro, chili paste, peanuts, bean sprouts and perhaps other veggies. 

Let's eat RAW PAD THAI! (and Dilly Bars for dessert, anyone?) Nom. 

Radical Raw Pad Thai: serves 2, more or less

Sauce: 

1 Tb tamarind paste

1 Tb chopped ginger

1-2 cloves chopped garlic

1-2 Tb agave (or 1-2 dates)

6 Tb tamari

2 Tb chili sauce

3 Tb tomato puree

1 t chili flakes

Juice of 1 lime

1/2 t coriander

1/2 t paprika

Pinch of cayenne and chili, if you want it hotter =) 

Raw oil, if desired

Water, as needed 

Pasta:

1 large zucchini 

Garnish:

Cilantro

Raw jungle peanuts!

Bean sprouts

Hot sauce

Scallions

Marinated mushrooms and broccoli (put some tamari on and warm for an hour in the dehydrator) 

To makes the sauce, put all ingredients in blender and add enough water to just cover them. Blend until smooth, see if you want more heat, or anything else.

To make the pasta, slice the zuc on a mandoline or spiral slicer. Add enough sauce to evenly coat the noodles. Garnish. Eat! The heat of the chili makes this dish perfectly warming on its own - no heating necessary.

In other news: while I enjoyed my Pad Thai, the fam had a sandwich night. We used the best bread in the world, baked yesterday with love at The Common Loaf Bakery in Tofino. My mom also baked some eggplant (which I could not resist, and added to my pasta), tofu, and laid out a bunch of different toppings.

You know it was a successful dinner when my little brother, Daniel, was fighting for the last tomato, sprouts and lettuce!