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This simple Mediterranean-inspired dish is flavorful, satisfying, and made of all raw vegan ingredients. If you can’t get your hands on a Spirooli, you can substitute with your pasta of choice or just thinly sliced zucchini. I found a ‘Spirooli’ on Ebay for $39 bucks, and whenever I use it, I marvel at its simple brilliance.  It basically takes a zucchini (or carrot, beet, etc) and turns it into thick, thin, or super thin noodles.

Ingredients:

1 zucchini, sliced thinly or made into noodles

2 green onions chopped

2 whole tomatoes, chopped

1/4 cup red onions

7 big basil leaves chopped

¼ cup of chopped kalamata olives

cracked pepper

½ avocado

Dressing:

¼ cup olive oil (or hemp oil for a change)

1 whole lime

1 clove of garlic, minced

½ tsp sea salt

Combine all veggies & olives, except the avocado. Toss in a medium sized bowl, mixing well. Combine dressing ingredients in a jar, shake it up, and add to the veggies. Mix everything together, garnish with sliced avocado, and top it off with a generous dose of cracked pepper.  Tip: add the tofu feta Bridget prepared for her vegan greek salad.  Enjoy!

~The Vegan Project

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