Raw Courgette Noodles with Avocado, Tomato, Spinach and Olives

AvoTomSpinOlivCorgetteNOODLES

This has to be my favourite raw noodle salad from the summer of 2015.  In August of that year, my wife and I challenged ourselves to a month of eating only raw foods – RAWGUST – and, after many experiments, this is the dish that we enjoyed the most and continue to eat at least once a week.

It takes about 3o minutes to prepare but, of course, there’s no cooking…

  • 2 handfuls of ‘on the vine’ tomatoes – chopped into quarters
  • 2 handfuls of spinach – roughly chopped
  • 2 ripe avocados – roughly chopped
  • 2 handfuls of green olives – pitted and halved
  • 2 medium sized courgettes – peeled and spiralised
  • 4 tablespoons of my Vegan Pesto Sauce as a dressing (see below)
  • salt and pepper to taste
  • Mix together well and serve

Here’s how I make the vegan PESTO SAUCE (with alternative options noted):

  • 3 generous handfuls of fresh Basil
  • 12 tablespoons of extra virgin olive oil (or try rapeseed or avocado oil)
  • 2 handfuls of Peanuts (Wait! What?! Peanuts?!?  Well, okay, you can substitute the usual pine nuts or other nuts, but my daughter is sold on peanuts)
  • 1 teaspoon of maple syrup (or sugar if you prefer)
  • salt and pepper to taste
  • [2 cloves of garlic optional – my wife won’t eat it with garlic]
  • 1/4 teaspoon of white wine vinegar (or apple cider vinegar)
  • Blend together until preferred Pesto consistency is achieved.

This salad convinces me that I could quite happily eat Raw Food exclusively – once I’ve built a big enough repertoire of similarly delicious recipes!

Pesto with Tomatoes and Courgette Noodles

tomatoPESTOcorgetteNOODLES.jpg

Pesto has long been my favourite ‘sauce’ for practically everything – so making a Vegan pesto was right up there on my list of priorities.  Rather than look for a cheese alternative, I just wondered what it might taste like without cheese – and that was an eye-opener.  The lack of cheese allows the basil and nuts to really shine.  Less is more.  I’ve never looked for a cheese alternative in Pesto since – it simply doesn’t need it.

Here’s my favourite vegan PESTO SAUCE – which I use in a LOT of recipes (with alternative options noted):

  • 3 generous handfuls of fresh Basil
  • 12 tablespoons of extra virgin olive oil (or try rapeseed or avocado oil)
  • 2 handfuls of Peanuts (Wait! What?! Peanuts?!?  Well, okay, you can substitute the usual pine nuts or other nuts, but my daughter is sold on peanuts)
  • 1 teaspoon of maple syrup (or sugar if you prefer)
  • salt and pepper to taste
  • [2 cloves of garlic optional – my wife won’t eat it with garlic]
  • 1/4 teaspoon of white wine vinegar (or apple cider vinegar)
  • Blend together until preferred Pesto consistency is achieved.

The dish above is really simple and provides the perfect platform for the Pesto to shine:

  • 2 handfuls of ‘off the vine’ tomatoes – cut into quarters
  • peeled Courgettes ‘spiralised’ into noodles using a spiraliser
  • 2 tablespoons of Pesto sauce
  • a little additional seasoning if you feel the tomatoes need it
  • mix together

Sweet Potato Crisps

sweetpotatoCrisps

What could be simpler than this:

Peel a couple of sweet potatoes and slice into very thin slices.  (Consistency of slice thinness will have an impact on consistency of crispiness).  Bake on greased baking paper for 20-25 mins at 190˚ C., turning over half-way through.

My first attempt produced crisps that were a tad soggy – tasty, but a little limp rather than ‘crisp’.  To ensure this doesn’t happen, there are various methods you can use (my preference being to put them in a food dehydrator for a couple of hours before cooking).  Other ideas can be investigated by clicking here.

Season as desired and possibly serve with a dip [pictured is my Guacalsa dip]

Guacalsa Dip

salsa1.jpg

This ‘dip’ has a bit of an identity crisis – part Guacamole, part Salsa – it couldn’t be easier to make with a decent blender:

  • Handful of tomatoes (I prefer the small, off the vine kind)
  • Juice of 1 lemon or lime (according to taste or availability)
  • 2 ripe Avocados
  • 1 ripe Mango
  • Seasoning to taste
  • 1 clove of Garlic (optional – my wife can’t abide raw Garlic)
  • 1 small onion (optional – ditto above)

Blend tomatoes (and optional onions/garlic) first to create a near-juice consistency.  Season this to taste.  Add the Avocados, Mangos, Lemon/Lime Juice and then rough blend to preferred texture is achieved.

 

 

Chocolate Milkshake

chocolateShake

Could not be simpler really – you just need a decent blender:

  • Place several bananas into blender (2 bananas per glass of shake)
  • Just cover the bananas with a ‘vegan milk’ – either shop-bought or made with water and nuts. [My favourite home-made vegan milk is is 1 cup of mixed nuts to 3.5 cups of water.]
  • Maple syrup (or similar) – amount to taste, but I use 1 tablespoon per glass of shake)
  • Raw cocoa powder (1 tablespoon per glass of shake)
  • Handful of ice (optional)
  • BLEND for around 20-30 seconds

Good for anytime and 2 glasses is filling enough to be a ‘meal replacement’ (as long as you don’t do that more than once a day).

Follow

Get every new post delivered to your Inbox.