This here is a vegetarian meal that is overflowing with positive vibes! Bright “noodles” consisting of fresh summer zucchini, yellow squash, carrots, and red pepper are combined with a creamy & savory Macadamia nut based sauce. I limit my processed carbohydrates so this is a wonderful alternative to traditional pasta which has a high glycemic index – higher GI foods are broken down into sugar quickly and contribute to spiked insulin (which in turn results in weight gain and a host of other health problems). Sadly, regular pasta is not a real whole food so be smart and limit.
No fancy tools are needed for this easy zucchini pasta recipe – I simply used a vegetable peeler. If you do own one of those fancy cutting tools, go for it. I am all about simple. In a matter of a few minutes, I peeled off my veggie noodles and blended up this Alfredo sauce. The sauce is a delight – with just the right amount of spice and a perfect creaminess to compliment the crisp vegetables. If you are a planner, do soak the nuts for added nutrition. If not, A-ok! Finish her off with fresh basil and any other herbs you have hanging around. I sprinkled our fettuccine with a heavy hand of chopped raw cashews – but pine nuts or more macadamia nuts would also be divine. Truly a summer meal to stand up and applause for! (recipe adapted from Vegan Fusion World Cuisine)
You are going to love this summer recipe. It’s raw – it’s vegan – its incredibly wholesome and healthy – and it’s quick and easy (yes!!!!). Sprinkle it with love and soak up the goodness.
Blessings and happy cooking to you!
- 1 small purple carrot, thinly julienned or grated
- 1 small orange carrot, thinly julienned or grated
- 1 large zucchini, thinly julienned
- 1 large yellow squash, thinly julienned
- 1 red pepper, thinly julienned
- ¾ - 1 cup unsweetened coconut milk (or water if a thinner sauce is desired)
- 1 cup soaked (soaking optional) macadamia nuts
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons shoyu or soy sauce
- 1½ teaspoons minced garlic
- ½ teaspoon apple cider vinegar
- 1½ teaspoons nutritional yeast
- 1 tablespoon tahini
- Pinch of crushed red pepper flakes
- Salt & pepper to taste
- GARNISH: fresh basil and any other herbs, crushed nuts
- Combine all sauce ingredients in a blender and blend well until smooth. May need to add more liquid to get desired consistency. Combine all pasta ingredients in a bowl and mix well.
- On individual plates, pour a layer of sauce then top with noodles. Garnish with herbs and nuts.
Welcome and happy day! I have another quick, delicious vegetarian recipe for you today. This is a perfect raw appetizer to begin any vegetarian meal or to spread on healthy bread topped with vegetables for a light vegetarian sandwich.
This vegetarian pate is super healthy, full of life energy, very easy to prepare and the perfect spread for a lunch sandwich or mid afternoon snack with vegetables – also good stuffed in a tomato or pepper! The addition of carrots lends it sweetness. And the turmeric and ginger – add wonderful medicinal qualities. If you are a planner (confession – I am not), do soak the almonds in advance of preparing this pate. Soaking nuts, seeds, grains or beans releases enzyme inhibitors, allowing the sprouting process to occur. This is said to activate the life force in the food. Take your time when processing – get it nice and smooth breaking down the carrots & almonds.
SHORTCUTS: Remember friends, my kitchen mantra is Convenient + Healthy = A Healthy Compromise. If the convenient factor is missing, we simply won’t stick with anything in the long term. I choose healthy, lightly processed prepackaged foods and add on the fresh element saving me time and getting me in and out of the kitchen quicker.
- Use a microplaner to grate the ginger
- Choose bottled lemon juice over freshly squeezed
- Skip soaking the almonds. Buy Raw and organic if you can afford it
Thanks for visiting – I hope you enjoy this quick vegetarian pate – please comment below with any feedback. Blessings to you for a joyous week.
- 1 cup soaked almonds (directions for soaking below) or regular (non-soaked) almonds
- 1 cup carrots, chopped (not necessary to peel carrots)
- 2½ tablespoons water
- 2 tablespoons lemon juice (fresh or bottles is fine)
- 1 tablespoon ginger, grated on a microplane - huge time saver
- 1 teaspoon turmeric
- 1 teaspoon dried thyme
- ½ teaspoon shoyu or soy sauce
- Sprinkle of crushed red pepper flakes
- Salt & Pepper to taste
- Garnish: Hemp seeds or Black sesame seeds
- If you are soaking the nuts: Rinse the almonds well in a strainer and then place in a bowl or jar with water well above the nuts - to allow room for growth. Soak for 8 hours. Rinse and drain well.
- Place pate ingredients in a food processor and process until smooth, scraping sides often. Be patient - you want it nice and smooth!
- Transfer to a bowl and garnish with hemp or black sesame seeds.