Tag Archives: zucchini

Raw Zucchini Pasta with Fresh Tomato Sauce

Hi all! Welcome, welcome, I hope you’re all doing great! Now, I’ve got a question. What do you when you’re in a pinch because your starving and you have no desire to fire up the stove to cook up a time consuming whole grain? I know this always happens to you ;). Well, I’ll tell ya what I do, I uncook up a batch of raw zucchini pasta, then I make some fresh tomato sauce that I love to serve warm, plopped on top of my ‘pasta.’ I know, I know, everyone is always raving about raw zucchini pastas and such in this vegan blog-o-sphere. Maybe you’ve already had it, maybe you’ve not yet been convinced. But let me assure you, this recipe is stellar!!! It also couldn’t be easier! It took me a while before I finally made the plunge of making raw pastas (there’s really no plunge to take, this is just so easy, but… I like to exaggerate), however once I did, let me tell ya, I was in gastronomic heaven! This recipe is as easy as can be and it extremely variable. Especially the fresh tomato sauce, use as many tomatoes as you have, double it, half it, add extra herbs, add none. In fact the first time I ever made a tomato sauce, I used a recipe, I have since lost it, so I improvised and realized you really can’t go wrong. Well, unless you accidentally eat the whole recipe of sauce before you’re able to serve it with your pasta. Not that that has almost happened to me a few times now, 😉 shhhh!


Raw Zucchini Pasta



pinch of sea salt


1. Using a vegetable peeler,  grate long linguine-esque ‘noodles’ from the zucchini. It is your choice if you choose to include the skin of the zucchini, I usually don’t simply because I enjoy the appearance and texture of this raw pasta more without it.

2. Sprinkle sea salt all over the zucchini pasta. Toss pasta with your hands to evenly distribute the salt.

Fresh Tomato Sauce


4-5 medium sized tomatoes, chopped

1 tbsp. olive oil (or use less)

3 garlic cloves, chopped

sea salt

freshly ground black pepper

your choice of fresh or dried herbs (I enjoy basil and parsley)


1. Heat olive oil in a sauce pan, add chopped garlic, sea salt and freshly ground black pepper. Saute garlic until golden.

2. Add tomatoes and dried herbs if using. Mix everything with spoon to incorporate the garlic and salt.

3. Simmer sauce on low heat until mixture becomes ‘pasty’ and sauce like. The tomatoes will break down. I generally like a thinker sauce so I cook it a bit longer to get more tomato juice to evaporate, but feel free to stop whenever the sauce is to a consistency of your liking.

4. Turn off heat and stir in chopped fresh herbs.

*note: if you like a smoother sauce, puree in a blender until smooth, I have yet to do this so I can use this sauce as a pizza sauce!


Now, you can go ahead, combine the sauce and the pasta, and enjoy your pretty little self a huge guiltless plate of Italian comfort, healthy vegan style!



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Zucchini Basil Socca

What to do, what to do. What do you do when… you need something to give you the same fullness as a whole grain, but don’t actually want a grain, you need a bit of extra protein, and you don’t have a million dollars to buy the ingredients for this “thing”? Well, I can tell you exactly what I do! I mix up a socca batter and pop it in the oven! Don’t know what socca is? Don’t worry, I’ll tell you. Socca is a pancake-like flat-bread made of chickpea flour, a dish native to Genoa, a town in northern Italy, and the southern coast of France in towns such as Nice. With the main two ingredients being chickpea flour and water, it couldn’t be more simple to make. To me, socca resembles a mix between a savory pancake and a quiche. So, whether you’re searching for a egg-less, vegan quiche substitute, or a flat-bread/carb replacement, or just some happy taste buds, you’ve come to the right place! Socca usually consists of a hearty dose of olive oil, which is totally fine, but I prefer to tweak my socca by adding simply a tablespoon of olive oil to yield a more bread-like texture. However, if you feel like adding a few extra tablespoons of olive oil, go for it, I’m sure it will taste just as great!


Zucchini Basil Socca


1 cup chickpea flour

1 cup warm water

1/2 tsp. salt

1/4 tsp. red pepper flakes

1 tbsp. olive oil (add more if you like)

3 tbsp. basil, chopped

1 cup tightly packed, shredded zucchini


*preheat oven to 450 degrees F.

1. Mix chickpea flour, salt, and red pepper flakes.

2. Whisk in 1 cup warm water, whisk until no lumps and batter is the consistency of crepe batter. Cover and let sit from as little as it takes to warm your oven, up to 12 hours.

3. When oven is ready, stir in chopped basil and zucchini, transfer batter to a parchment paper lined cake pan.

4. Bake 10-15 minutes until the edges are set and the socca is firm. After 10-15 minutes, turn your oven broiler on to high and broil socca for 3-5 minutes until gently browned on top.



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