Zucchini Spaghetti

 

This dish was fast to make, it is way quicker than regular cooked spaghetti!

Before I became a vegan, cooked spaghetti would make feel all lazy when I would finish eating. It'd be the middle of the day and I would feel sluggish, I hated that feeling cause I still had things I had to do but the after affect wouldn't let me. Now that I don't eat regular noodles I can have all the spaghetti I want without feeling guilty or lazy. This would be considered a Raw Vegan Spaghetti.

Ingredients 

• 2 Zucchini 
• crumbled Cauliflower (optional)
• 1 Tomato
• 1 Red Bell Peper
• 1 Garlic Clove
• 2 tablespoons of soaked Dried Tomatoes
• 1/2 tablespoon of Dried Basil
• 1/2 tablespoon of Dried Oregano 
• 1 Dried Tree Chili (optional)
• 1 tablespoon of Extra Virgin Olive Oil

Tools

• Spiral Cutter or a Peeler
• Blender or Food Processor
• Knife
• Bowl 
• Chopstick or a Fork

Steps

1. Wash all veggies!
2. Spiral cut your zucchini.
3. Crush your Tree Chili (if not already crushed)
4. Add your cut Tomato and Red Bell pepper, your Dried Tomatoes, basil, Oregano, Chili, Oil,and garlic to the blender and BLEND all together!

Now that your zucchini and sauce is done add desired amount to a bowl and add some crumbled cauliflower  on top of your pasta as "Cheese". If you want it warm just heat up only the sauce.

Servings for 2

Enjoy!!

Sophie, X