Raw Vegetable Pasta with Salsa Verde

Autumn has well and truly set in her in Western Australia; the days are shorter, rain is finally starting to fall and by the time I get home from work and the gym there is very little daylight in which to snap a quality photo and do a delicious meal justice!

Nevertheless, I managed to get a quick snap of this tasty little baby before wolfing it down (I had just finished a long cardio session and I was huuuuuuungry). I had been dreaming and scheming of it all day at work so when it finally came time to tuck in it was go time!

Basically just a good old veggie fest packed with tons of flavour and fresh herbs, what could be better? A base of beetroot and zucchini noodles, tossed through a fresh and powerful salsa verde and a variety of chopped raw vegetables. Top that off with some toasted pine nuts and walnut parmesan (check out Emily's recipe at This Rawsome Vegan Life) if you please and your walking on sunshine.

Raw Vegetable Pasta with Salsa Verde

Serves 2 or 3 

1 Zucchini
1 Beetroot, raw and unpeeled  

1 cup of packed green herbs (I used a mix of parsley, basil and dill), roughly chopped
1 clove of garlic, crushed
1 heaped tsp Capers
1 tbsp Apple Cider Vinegar 
3 Tbsp Olive Oil (I used an organic cold-pressed one but you can use whichever type you prefer)
Juice of half a Lemon
Salt and Pepper to taste

Large handful of cherry tomatoes, halved
1/2 cup corn 
1/2 yellow capsicum, diced 
1/4 red onion, diced
Large handful of baby rocket
1/2 Avocado, flesh diced

Optional: Toasted pine nuts and walnut parmesan to serve  



Use a spiralizer to make thin noodles from the zucchini and beetroot and add them to a large mixing bowl. If you don't have a spiralized (lets be honest, they are insanely overpriced!) just use a knife to slice them super thin and noodle-like.

Using a mortar and pestle or a blender, blend the herbs, garlic, capers, vinegar, oil, lemon juice and seasoning into a dressing and pour over the top of your noodles.

Add the remaining vegetables to the mixture and toss to thoroughly mix and ensure everything is covered in the dressing.

Serve as is or top with some toasted pine nuts and walnut parmesan.

Enjoy!


    

Oh, did I say Vegan Brownies?

I meant to say Vegan, gluten free, dairy free, no added sugar, vegetable packed, super delicious, healthy Brownies. Rolls right off the tongue.

Now a quick disclaimer before we go any further: Yes, I would describe these brownies as 'healthy'. No, you cannot eat these and only these all day, every day and still expect to waltz into the Victoria Secret line-up. Ahhhh, a girl can dream!

These brownies are calorie dense, no way around it. However, unlike the usual baked treats, these calories come from largely natural ingredients, a vegetable base and unrefined sugars and fats. When it comes down to making good dietary choices these are the sort of calories I want to be indulging in!

So, back to the recipe.

I actually based this recipe on one from Chocolate Covered Katie (an entire website dedicated to creating low calorie desserts!) which I have made numerous times... and quite frankly I couldn't believe I had never blogged about it before. In my version I changed some of the quantities and swapped the coconut flour for a gluten-free flour mix which I really like the texture of. Either way both recipes are delicious... I just wanted to experiment a little.    

Vegan Chocolate Brownies

 

1 medium zucchini
1/2 cup applesauce 
1 cup water
2 tsp pure vanilla extract
3 tbsp flaxmeal
1/2 cup liquid coconut oil
3/4 cup raw cacao powder
Pinch sea salt
1 tsp baking powder
80g tapioca starch
85g brown rice flour
20g arrowroot powder
1 cup xylitol or sugar substitute of choice (you can use more if you have a super sweet tooth, just taste the mix before you bake it and add more as you need)



Start by grating or shredding the zucchini in a food processor. Transfer to the bowl of a food processor with the usual blade attachment and blitz until totally chopped. You can have it completely smooth or leave it with a bit of texture (but if your testing it out on friends not familiar with vege-based desserts smooth may be the way to go).   

Add the remaining ingredients to the blender and process on a low speed until full mixed and you have a smooth batter. 

Pour the mixture into a 20cm square baking tin lined with non-stick paper and bake at 160 degrees C for 30-35 minutes or until the centre no longer wobbles when you jiggle the tin. Allow the brownies to cool in the tin and then refrigerate overnight to allow them to fully set. 

That's it! Slice them up and eat as they are or serve topped with a raw cacao ganache (cacao, coconut oil and maple syrup - BOOM!) chopped fruit, nuts or whatever else you chocolate-loving heart desires.