Summer Time “Spiralized” Zucchini Pasta with Raw Vegan Marinara Sauce

We all enjoy a nice bowl of heart warming pasta. However, usually piping hot, heavy, carbo-loaded pasta is the last thing that you want in the middle of the scorching summer, especially when you’re trying to keep your beach bod in perfect shape! Well, not to worry because this recipe resembles pasta, but guess what, its raw zucchini noodles! I know what you’re thinking…Really Erinn, Zucchini doesn’t even closely resemble pasta, but it DOES! Use your imagination and think outside the box…you’ll be glad you did. You’ll feel satisfied and feel fuller longer than if you would’ve just had a plain old bowl of pasta. And, you’ll keep slimmer too! That’s good news all around don’t you think?

Hopefully you can use it at your next family dinner or Friday Date with your Hunnie. I made this a couple of weeks ago for my Family and they loved it. They’re by no means vegan and they we’re absolutely stuffed at the end of the meal! But, they of course had room for Kelly’s Bake Shoppe Brownies…I mean who wouldn’t?

Here’s the Recipe broken up into sections, you’ll put the Zucchini on the bottom and the Marinara on top finished with the Vegan Parmesan!


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For the Zucchini Pasta

3 Yellow Zucchini

3 Green Zucchini

1 Spiralizer (I use the PADERNO brand)

Cut the ends of the zucchini off and make a 1 inch slice in the top of the zucchini. Make sure you have the right blade in the machine before using it (I used the smallest one) Push one end of the Zucchini into the top of the spiralizer and the other into the “spikes”. It should sit there comfortably. Now spin the lever in a clockwise motion until long zucchini noodles come out of the spiralizer, you’ll be done when you have no more zucchini to spin! 🙂

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Marinara Sauce

3 C Tomatoes (7-8 Medium Roma tomatoes)

1 C Fresh Lemon Juice

4 Tbsp Tamari (gluten free soy-sauce)

4 Tbsp Extra Virgin Olive oil

4 Tbsp Chopped Yellow Onion

6 Cloves of Garlic, Peeled

1 ½ Cup Sun-Dried Tomatoes

1 tsp Sea Salt

In a High Speed Blender, combine all the ingredients and blend until smooth. Salt to taste.

 Vegan Parmesan

1/4 Cup Nutritional Yeast

1 Cup Raw Cashews

2 Cloves of Garlic

2 tsp Salt

In a food processor, pulse the cashews (about 15 pulses). Add the nutritional yeast, salt, and garlic and pulse for an additional 7-10 pulses. It should be completely combined at this point and be ready for dusting on your pasta!

Here you go, a delicious Summer Pasta that won’t increase your waistline!

xo

Erinn

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**Photo Cred: tastespace.wordpress.com

Delicious Five Layer Vegan Bean Dip!

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Who’s excited for summer barbecues? Dinner parties? and Warm Summer Nights? Well I certainly am! This winter has been absolutely brutal and I think we’re all ready for it to be OVER! With a slight hint of spring in the … Continue reading

Creamy Vegan Mushroom Risotto

As some of you may have noticed, I posted a deliciously taunting picture of my Creamy Vegan Mushroom Risotto on my Instagram and Facebook page a few days ago. I had such a huge response from people begging me for the recipe! Well today’s the day, and I’m so excited to be able to share it with all of you!

Risotto is the perfect warming meal for this brutally cold and bone chilling winter we’ve had up here in the Toronto area. It’s become a staple in our house and one of my main go to meals! Some of you may be intimidated by risotto, and think that only “fancy” Italian chefs are capable of such a “masterpiece”, well don’t be! It’s an extremely simple recipe; it just requires a little more tender loving care! It’s a great what I call “Show off Vegan Meal” for all of those who think that vegan food tastes like bird seed…haha!

Now go on and invite your friends and family over so you can impress them with this amazing recipe!

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Here’s what you’ll need!

1 ½ C boiling water

4 Tbsp tamari

6 C veggie stock

 

¼ C lemon juice

2 cups chopped spinach

 

2 tsp Himalayan Sea Salt

2 Tbsp Olive Oil

6 cloves garlic, finely chopped

1 ½ C finely chopped yellow onions

4 Cups Crimini Mushrooms, sliced

1 C oyster mushrooms, sliced

4 tsp fresh thyme (leaves only)

3 Cups uncooked Arborio rice

1 ½ C dry white wine (good white wine)

3 Tbsp Earth Balance

5 Tbsp Nutritional Yeast

 

6 tbsp fresh basil

Mushroom jus to drizzle

Black pepper to taste

Salt to taste

  1. Bring boiling water, tamari, and veggie stock to a boil, and then let simmer.
  2. In e small bowl toss the spinach lemon juice, and 1 tsp salt, set aside
  3. In a heavy bottom sauce pan over medium heat, heat 1 T of the olive oil. Add the chopped garlic and onions and cook stirring until the onions are translucent, about 6-8 minutes. Add the mushrooms, thyme, and cook until the mushrooms are soft.  Add the remaining 1 Tbsp olive oil and the rice, stirring constantly, cook until the rice is evenly coated and sounds like crispy rice, snapping and popping sounds, about 4 minutes. Add the wine, stirring constantly, until all the liquid is absorbed.
  4. Ladle ¾ C of the simmering broth into the rice and cook, continuing to stir, until most of the liquid is absorbed. Continue in increments, allowing the liquid to be absorbed before another addition, until the rice is translucent around the edges but still a creamy consistency. About 25-30 minutes.
  5. Add the spinach and cook for about 2-3 minutes, stirring constantly or until the spinach is wilted and bright green. Stir the margarine and nutritional yeast. Add salt and pepper to taste, serve immediately.
  6. Garnish with 1 tbsp of fresh basil, and 2 tbsp of mushroom jus for extra flavour!
  7. Yields 6-10 servings J
  8. ENJOY!!

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photo 5

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I hope you enjoy this recipe as much as I do!

xoxo

Erinn

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www.kellysxo.com 401 Brant Street, Burlington, ON Canada

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Lemon Basil Cashew “Cheeze” Lasagna

It seems as though the deliciously indulgent Christmas Season (and comfort food season)… is officially upon us. It’s also one of the busiest times of year for dinner parties and family get togethers! I know this can cause some undue stress for all of you trying to figure out what to feed those  “vegans” of the family…or for those of you wanting to spice things up at your traditional Christmas dinner. Well, I have just the thing for you!! This lasagna is great if you’re looking for a delicious and satisfying vegan and gluten-free Christmas dinner. The best part is that this lasagna won’t increase your waistline, and won’t put you into the dreaded “food coma”.

I’ve made this recipe now three times for three different groups of family members and they’ve all fell in love in with it!! It satisfies even the meat eaters of the family. My grandparents, parents (including my Mom, Kelly), aunts and uncles absolutely loved it!!  They’re still raving about it, a month later!! I think I did O.K! 🙂

It’s a great… what I call, “show off” vegan meal, for all of those skeptical of the so called “tasteless” vegan cuisine. I promise, you’ll LOVE it!! (we’ve even been planning on featuring it at Lettuce Love Cafe over the holiday season!)

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The recipe itself is super easy, especially the lemon basil cheese. I premade the cheese and vegetable medley the day before, and then simply boiled the lasagna noodles the day of and assembled the rest.

Basil Cashew “Cheese” Sauce

1/3 C Veggie Stock

1/3 C fresh lemon juice or bottled (Lakewood Juices)

2/3 C nutritional yeast

3 garlic cloves peeled

2 tsp sea salt

2 Tbsp Dijon Mustard

2 Cups FRESH basil leaves (packed)

1 ½ Cups RAW Cashews (soaked in room temperature water for 30 minutes, or overnight, if leaving them overnight, keep in refrigerator)

Put all ingredients in a Vitamix or Blendtec Blender, and blend until smooth. Use a rubber spatula to help the blender make sure everything is incorporated. Blending should take 2-4 minutes in total. The sauce should become a light “minty” green colour.

Note: You can make double this recipe to have some extra to drizzle on the lasagna once it’s baked.

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Lasagna

1 Tbsp olive oil

4 cloves garlic, minced

1 ½ yellow onion chopped finely

2 zucchini, chopped

1 ½ lbs of Crimini mushrooms

2 red peppers

1 Cup spinach, chopped

1 ½ jars marinara sauce (Organic is BEST!)

1 box Gluten Free Brown Rice Lasagna Noodles (Tinkyada Brand)

Basil “Cheese” Sauce

1 C of Daiya Mozzarella Vegan Cheese (found at local grocery store)

YIELD: ONE 9×13 pan, Serves: 8 people (you will be stuffed by the portion size too)

  1. Preheat the oven to 400F. In a large skillet, add oil, onion and garlic, sauté over low medium heat for 5 minutes. Add zucchini, mushrooms, peppers, sauté for 10 more minutes. Add spinach and sauté for 3 more minutes. Remove from heat: and put veggies in a stainless steel bowl and refrigerate overnight. This is a very important step, the vegetables will release a tremendous amount of liquid overnight,  and by allowing the vegetables to set overnight, that liquid won’t end up in the lasagna!

Assembly

  1. Pour a cup of the Marinara Sauce in the bottom of the 9×13 pan and spread evenly. Add a layer of noodles, then half of the lemon basil cheese sauce, then half the vegetables.
  2. Repeat layers of pasta, noodles, cheese sauce, veggies. Add another layer of pasta sauce then sprinkle daiya on top.
  3. Cover with foil (spray the foil with non-stick spray first), and slice a few vents using a sharp knife. Bake for 45 minutes. Remove foil and broil for 5-10 minutes. Watch it closely at this time as the edges may burn.
  4. Serve with a garnish of fresh basil, and a drizzle of the leftover Basil Cashew “Cheese” Sauce!

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This recipe’s inspired by 86Lemons.

ENJOY!! Finish off this delicious meal with some baked goods from our bakery Kelly’s Bake Shoppe! All 100% Gluten-Free and Vegan!

I hope you all have a wonderful, happy, and safe Christmas season, full of love, gratitude, and kindness!!

Love,

Erinn

xo

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