Saturday, September 28, 2013

Raw Zucchini and Carrot Pasta with Pine Nut Cheese and Basil Sauce

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Raw nut cheese is something incredibly tasty. I used to love classic cheese, but I could never even imagine that vegan nut alternative for cheese is so full of taste. However, even though nut cheese is vegan, it's still loaded with fats and it doesn't appear on my plate often. This pine nut cheese and basil sauce is exception though, since it's completely oil free and low fat.

If you eat strictly raw vegan diet, you may be tired of your daily salad sometimes. That's the time for something savoury and a little bit fancy. I always loved classic pasta, but nothing beats raw zucchini pasta. It's not only organic, grain and gluten free, but also very tasty and addictive. I wish there was zucchini pasta in every restaurant. 

There is so many ways how to prepare zucchini pasta that you can never get tired of it. I will be sharing all my ideas for this dish, as well as for some more savoury recipes and fruit dishes. Lately I have cravings for tropical fruits, so you can expect some recipe including pineapple or mango. Hope you like this recipe and feel free to contact me with some ideas or notes!

Raw Zucchini and Carrot Pasta with Pine Nut Cheese and Basil Sauce

serves 2

1 1/2 big zucchini, peeled and spiralized or cut julienne 
2 medium carrots, peeled and spiralized or cut julienne
1 cup cherry tomatoes, sliced
1 cup arugula 
couple of leaves of basil

1/4 cup pine nuts, soaked overnight
1/2 big zucchini, peeled and chopped 
1/2 cup basil
1/2 cup water 
1 Tbsp nutritional yeast (optional)

Put your spiralized zucchini and carrot in big bowl and set aside. Place pine nuts, 1/2 zucchini, basil, water and nutritional yeast in a food processor and blend until you get smooth, creamy sauce. If needed, use more water to get the creamy consistence. Pour over the "pasta" and serve on a plate. Top with arugula, cherry tomatoes and leaves of basil.

My tip: Place the pasta in the middle of a square plate and pour the sauce around it to get the restaurant look.

Friday, September 20, 2013

Maracuya, Peach and Sage Ice Cream Parfait

It's been pretty busy friday, so I almost didn't get to write this post. I spent all day out in town and now it's so beautiful autumn weather that I can't wait until I get outside again. It's truly pleasant weather here in Sweden, not too cold, not too hot anymore and sun is shining almost every day. Hope you all enjoy this time of year, where ever in the world you are right now.

The parfait you see on the pictures is a surprise I made for my boyfriend once. He got me an ice cream maker for my birthday and I was so excited to try it! He knew I wanted one very much. I had an idea of tropical ice cream combined with some kind of herb. The sage won. I was pleasantly surprised by the taste. Sweet, creamy and a bit spicy. 

But don't be worried, even if you don't have an ice cream maker, you can easily make this recipe by simply using frozen fruits. Just freeze the ingredients the night before you want to make the parfait or buy it already frozen. It's such refreshing dessert. I know I promised to share more savoury recipes but I'm one fruity girl, it's not easy to switch to more vegetables. Usually I just eat bowl of plain salad and have another portion of fruits. But I've got many recipe ideas so I will soon upload a lot of great, savoury recipes.

Maracuya, Peach and Sage Ice Cream Parfait

makes 2 portions

3 big peaches
1 big peach, sliced
juice of 3 maracuyas
2 big, ripe bananas
1 big, ripe banana, sliced
juice of 1 big orange
1/4 cup of sage 
1/4 cup of mint 
3 Tbsp of agave nectar or other sweetener 

some saved leaves of sage for garnish

1. Place all ingredients except the sliced peaches and bananas in a high speed blender and blend until smooth. Start your ice cream maker and pour the mixture in. When firm and completely frozen, set aside. 
2. Place a layer of sliced peaches in small glass and cover with layer of ice cream. Continue with layer of sliced bananas and another layer of ice cram. Continue the process until the glass is full. Top with scoops of ice cram and garnish with slices of fruits and some leaves of sage.

In the case you have no ice cream maker: Chop 3 peaches and 2 bananas and freeze over night. Place in high speed blender together with sage, mint, juice of maracuya and orange and agave nectar. Blend until smooth and place in freezer for at least half an hour. Then continue with the step 2 above. 

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Tuesday, September 17, 2013

Raw Pistachio Strawberry Bites

The Summer is over and I can't think of better way of saying goodbye than having sweet summer treat. And what says summer more then beautiful, juicy strawberries? I hope you all had as great summer time as I had. We had so nice weather here in Sweden that I spent most of my free time outside, suntanning, swimming in the ocean on the west coast of Sweden where I spent my vacation or roller skating, which is my favourite cardio exercise. 

My gym was rebuilding almost all summer so I didn't work out for while. Now I'm starting with new work out plan with new equipment in rebuilt interiors so I'm pretty exited. Now when it's getting colder I'll be exercising more indoor; swimming, yoga and strength work out. Healthy diet is of course very important and that's why I will continue to share with you my tasty, low fat creations as always. I will also share more savoury recipes since I have so much ideas and since I can't eat so many sweets if I want to get in form.

To tell you something more about today's recipe, it's simple, gorgeous and delicious! It's perfect when having visitors, it's fast to prepare and it looks amazing. Very important is to pick big, fresh looking strawberries. Pistachios must be unroasted and unsalted. In Sweden you can get them at Willy's. So if you're making party and want to offer your guests something sweet and healthy, go pick your strawberries and let's make this delicious treat.

Raw Pistachio Strawberry Bites

Raw white chocolate:
1/2 cup raw cocoa butter or coconut butter/oil
2 Tbsp raw agave nectar
1/4 cup cashews, soaked 
1/2 tsp pure vanilla extract

3 cups strawberries
3/4 cup raw pistachios

To make the chocolate: combine all ingredients in high speed blender and pulse until completely smooth. Chop up the pistachios and place in small bowl. Dip your strawberries in the chocolate and pistachios. Place in fridge or freezer for about an hour. Serve and enjoy!