I haven’t told you what kind of vegan I am yet and I thought this post would be perfect to start with this as the recipe I’ll share with you is a bit unusual for most people. My vegan journey actually started fully raw. Not the typical journey most people choose. I was so sure in what I was doing, that I didn’t need cooking and preparing all those special meals and I still feel I don’t. But let’s be real. Explaining raw veganism to non vegan friends and loved ones is hard. It so far out of their comfort zone. Heck even explaining veganism is hard. So I started making dishes that they know….well a vegan version anyway 😀 And of course I’d also try them. Don’t get me wrong I know all the benefits to a raw vegan diet, but I love sharing and showing others that VEGAN IS NORMAL. Everybody loves eating things that feel homey. I think this is one of the most important things we can show and share. It really opens peoples world and makes ours much more easier to understand. Understanding other people’s dietary choices can be often difficult when you’re a vegan, but here’s where VeggBoss comes in. I’m trying to show others that eating vegan doesn’t mean eating like a rabbit. That it doesn’t mean you need to buy all this special ingredients and live as a weirdo that doesn’t fit in society. Almost every recipe can be turned vegan. Or even raw vegan. And most of the times you won’t even be able to tell the difference.
I’ve decided the first savoury recipe on this page is going to be one that contains some of the ingredients I love to eat on a daily basis. So without further ado here isssssssssss……..
RAW ZUCCHINI PASTA FOR BEGINNERS
INGREDIENTS (for one person)
1 corn (if you don’t have it raw you can use canned and it’ll still turn out good)
250g cherry tomatoes
1 tbs lemon juice
spices: powdered garlic and sweet paprika (optional)
1. If you own a spiralizer you can spiralize your zucchinis otherwise just use a peeler. You won’t be able to peel the middle, so you’ve got two options – eat it while you’re preparing your dish or cut it up in small pieces to include it into the topping. Eventually you could also blend it with avocado. I ate them straight away, but please let me know if you choose any of the other options 🙂
2. Smash the avocado with a fork, add the lemon juice and spices to taste. Cut the corn and cherry tomatoes in small pieces and add to the avocado. Don’t drain the tomato juice away, it’ll give your dressing a more liquid consistency.
3. Combine the dressing and the pasta and top it of with some fresh basil.
Bon appétit and don’t forget to share it with your loved ones! Sharing is caring!! 🙂