It’s finally starting to feel like Spring around here. We’ve had a couple of Spring showers, and I even got to walk the dogs at 8pm last night with NO JACKET.
Best part about Spring? Landscaping!
We moved into our house just under a year ago and currently have a
dirt mud pit for a backyard.
Kevin built the deck right before winter, but now we’re thinking of adding a pony wall and lattice off the front for some privacy.
If his initial deck plan is any indication of what’s to come…
I think we’ll be more than set.
Kevin will be extending the deck, building steps, fence, and laying down the sod in May + June, while I supply food + drink + go shopping for a few things to put in our backyard!
First thing’s first, I’ve been eying up this patio set from IKEA…
and this barbecue!
I can taste the grilled veggies already.
On with the eats…
You’ll need a spiral slicer for this recipe. I promise it will be the best $30 you’ve ever spent.
You could shred the zucchini with a food processor, but you won’t get the long strands a spiral slicer will give you.
Either way though, zucchini + pasta sauce is a sure win.
Raw Tomato Basil Zucchini Pasta
Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free
A light and refreshing Spring approach to pasta + sauce. This raw dish is packed with B vitamins, fiber, protein, and enzymes!
- 4 zucchinis, nibby ends removed
- 2 cups sun dried tomatoes soaked in 1 cup boiling water
- 2 fresh tomatoes – I used hot house
- 1/2 cup packed fresh basil leaves, stems removed
- 1/2 cup nutritional yeast + extra for garnish
- 1/4 medium onion, diced – yield 1/4 cup
- 1/4 cup walnuts, roughly chopped + extra for garnish
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp Himalayan rock salt, or to taste
- freshly ground black pepper, to taste
note: you can add olive oil to this recipe, about 2 tbsp would be good. I didn’t feel it was needed, but the option’s there!
- Soak sun dried tomatoes in boiling water for 5 minutes.
- Meanwhile, combine all ingredients but walnuts in the bowl of your food processor.
- When the tomatoes are done soaking, add them to the bowl with the 1 cup of soaking water.
- Process the tomato mixture for 2 minutes, or until smooth. Remove bowl from machine and stir in chopped walnuts.
- To make the pasta, cut zucchini in half vertically and use spiral slicer to make long strands. If you don’t have a spiral slicer, you can shred with a food processor or hand held grater.
- Divide zucchini among 4 plates and top with sauce + extra walnuts.
Makes 4 entree sized servings.
I just love how light and satisfying this dish is. It would be a perfect meal to enjoy in our backyard?!
June cannot come soon enough.
Do you have any Spring/Summer landscaping plans?
Have you been able to enjoy meals in your backyard? What have you had?
Do you do raw meals? What’s your favorite?