{VeganMoFo} Raw Zucchini Pasta w/ Fresh Tomato Sauce

I absolutely love the way that eating raw foods makes me feel.  It's kinda my equivalent to that feeling some people describe when making the leap from an omnivorous diet to a vegan one.

Since my path to veganism essentially started at birth (my mom can attest to this fact), and I was a long-time vegetarian before becoming a vegan, I didn't experience an overnight change in my mood and energy when I altered my diet.

Honestly, my changes have been much more subtle (but nonetheless magnificent), which sometimes makes me envious of people who have a different story.  Fortunately, however, I've been able to cultivate that missing feeling through raw foods.

Eating raw seems to reboot my body in a positive way, making me feel refreshed, nourished, and energized.  (Which is not to say that I don't normally feel good on a vegan diet.  I do.  There's just something about eating raw that brings it all to a whole new level!)

So, whether you can relate or not, I hope you enjoy my raw zucchini pasta recipe.  It's a quick, low-stress, and surprisingly filling way to get mouth- after glorious mouthful of nutritious vegetables into your diet.

Gotta love that.

Recipe: Raw Zucchini Pasta w/ Fresh Tomato Sauce
Serves 4-6

4 large zucchini squashes, peeled (if desired)
4-5 medium red tomatoes, preferably heirloom, seeded
1 clove garlic (half if you're garlic-shy)
1/2 jalapeno pepper, seeded & de-veined
1/4 c. extra-virgin olive oil
1/4 tsp. salt
1/3 c. yellow cherry/grape tomatoes, halved
1/4 c. pine nuts
1/4 c. fresh basil, chiffonaded

1) Using a spiralizer or vegetable peeler, spiralize/peel zucchini length-wise into ribbons (stop when you reach the seeds).  Divide zucchini pasta among bowls & set aside.

2) In a food processor, process red tomatoes, garlic, jalapeno, olive oil, & salt, until pureed.  Taste for salt, adding some if desired.

3) Top each bowl of pasta with tomato sauce.  Add yellow tomatoes, pine nuts, & basil to each one, & serve immediately.

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