- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 15 mins
- Serves
- 4 servings
Description
By Audrey Sckoropad
I’ve been a vegan for 10 years now, and for over two of those years, I followed a raw food diet. That just basically means that there’s no cooking in the food prep to preserve the enzymes and nutrients in foods. It’s also referred to as eating living food and includes baby greens, sprouts, nuts, seeds, fruits, veggies, and fermented foods. Living food is still a part of my lifestyle; except now I’m less rigid about it and include cooked grains and warm dishes. I wanted to share one of my favourite recipes from when I ate 100% raw foods: zucchini noodles with sun-dried tomato sauce! The noodles are made from zucchini sliced with a spiralizer. This dish is super easy to make and quick to prepare. You can also reheat the sauce and serve it with regular pasta if you’d like to savour something warm!
Ingredients
- 4
- medium zucchini, sliced using a spiralizer or mandolin slicer
- 2
- large tomatoes, diced
- 1
- clove garlic, minced
- ¼ cup
- finely chopped red onion
- ⅓ cup
- olive oil
- 1 cup
- sulfite free sun-dried tomatoes
- 12
- leaves fresh basil
- 1
- carrot, diced
- 1
- celery stalk, diced
- To taste, salt and pepper
Directions
- Step 1
- Combine all ingredients except zucchini in a blender or food processer. Let stand for 10 minutes while sauce thickens (sun-dried tomatoes absorb liquid). Combine with noodles and enjoy!
