Raw Vegan Zucchini Noodles Alfredo
I have so much to do tonight, but I really just feel like crashing. It’s been a go-go-go month and I’m ready to just stop, sit on my butt, and watch a good documentary or two! We’ll see if the “house needs cleaned” guilt gets to me enough to rouse me out of this vegetative state or not.
Speaking of vegetables (good transition, right?), I went through the produce right before lunch to see what needed to be used. I pulled out a few zucchinis, noting to make raw zucchini noodles for dinner. Since I had them out anyway, I whipped out my trusty vegetable peeler and got to work making those “noodles”. A spiralizer would come in handy for just such an occasion, but I don’t have one, so the peeler does just fine. After creating a big mixing bowl of “raw vegan pasta“, I still had zucchini left, so I decided to make a zucchini soup for lunch. I threw the zucchini in my Vita-Mix with rice milk, sea salt, pepper, onion powder, cardamom seeds, and a little cayenne to make a spicy, creamy zucchini soup. I didn’t really love it, but it wasn’t bad and was plenty filling.
This afternoon, I packed up the kiddo and headed to Whole Foods. I was completely determined to spend $60 or less, but failed miserably. I mean, I didn’t go over by that much, but I’m like a wild woman in there. I can’t contain myself! I guess what they say about shopping while hungry is true, because it was getting late in the afternoon, and when my eyes hit that plethora of shiny, brightly colored produce, it all became a blur. Oh well, at least I know the little guy (and us big people) will have plenty of fresh fruits and veggies in his belly this week. The best thing about my proximity to Whole Foods is it isn’t close enough to justify a daily trip, or I most likely would have a problem. This trip I accidentally forgot my reusable bags, so these brown ones are going to become wrapping paper or something else useful in the near future.
By the time I got home, it was time to start dinner. I already had my raw zucchini noodles ready and raw alfredo sauce is a snap to make. This time I added a little more nooch and garlic and threw in a pinch of black pepper. I also sliced up a few golden beets, tossed them in just a few drops of olive oil and sea salt, and roasted. I get the iron of a roasted side dish to a raw meal, but Danielle says it’s okay. The whole meal was delicious. I just love golden beats; they remind me of lollipops in appearance and they’re so sunny and happy! Raw zucchini noodles are amazing if you’re looking to cut calories or just want a refreshing summertime replacement stand-in for typical noodles. And if you haven’t heard me go on and on about my love for that raw alfredo sauce then, Welcome to I Eat Trees!
Raw Vegan Alfedo Sauce
- 3/4 cup hot shiitake broth (or hot water)
- 1/2 cup cashews
- 1/4 cup pine nuts
- 2 tablespoons nutritional yeast
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
In food processor combine ingredients until well blended and smooth. Enjoy!
Of course I finished off the meal with a VCIYCJ Peanut Butter Chocolate Pillow! They’re still so good. Well, now it’s time for me to either relax a little and watch a documentary or start getting some chores done. Decisions, decisions.
Have you watched any thought-provoking vegan or food related documentaries? Or just any good documentary film you would recommend?