At the beginning of the year when I first started really committing to transitioning to vegan, and vegan raw, I got a whole stack of about forty cookbooks from the library. That is the reason that I can’t quite remember which cookbook this recipe came from, but it’s one of my favorite gourmet raw recipes over the last few months and so far! For the most part I’ve fallen into eating mono meals, just a whole bunch of one fruit or other, however when I’m in the mood for something more decedent, I make this completely delicious raw meal:
Zucchini Pasta with Avocado Sauce
4-6 Large Zucchini spiralized into thin noodles
1 Ripe Avocado, pitted and halved
1/2 medium zucchini, coarsely chopped
2-3 garlic cloves, minced
2-3 sprigs fresh tarragon, removed from stems, save some for garnish
1 lemon, juiced
Salt and pepper to taste
1/4 cup water, as needed
1. Spiral the zucchini into thin noodles. (this is the one I bought: Veggie Spiraler)
2. Toss all sauce ingredients into a high-speed blender, adding up to 1/4 cup water as necessary to facilitate blending. Blend until smooth and creamy!
3. Add sauce to noodles, toss to coat evenly, and enjoy!