Autumn is well and truly here in Perth. Seemingly overnight we’ve had crisp mornings and lots of rain. It’s been too rainy/dark to go for my runs, so to keep warm I’ve been going to Piloxing classes a few times a week. My cravings for comfort food go through the roof when it’s cold and if I were to act on them, they could wreck all my efforts of exercise.
So whenever I feel like a bowl of pasta, I make this Zucchini Spaghetti instead. There’s a gazillion zucchini spaghetti raw recipes around with tomato based sauces, but I prefer it with a fresh basil and mint pesto. If you don’t mind heating your food, this dish tastes pretty amazing lightly warmed through, too.
RAW VEGAN ZUCCHINI PESTO SPAGHETTI
3 CUPS FRESH BASIL
1 CLOVE OF GARLIC
1 TABLESPOON LEMON JUICE
3/4 CUP PINENUTS
1 TEASPOON SEA SALT
1/3 CUP EXTRA VIRGIN OLIVE OIL
FRESH LEMON, LIME & MINT & EXTRA PINENUTS FOR GARNISH
Spiralise the zucchini with a Spiraliser (I recommend this one and this one). If you don’t have a spiraliser, make fettucine style zucchini instead by peeling long strips with a regular vegetable peeler. Place them in a colander and after five minutes gently squeeze the excess water from them and place aside in a bowl. Don’t skip this step, or your zucchini spaghetti will be watery and that will ruin your day. In a food processor, pulse the remaining ingredients until combined (leave a little texture in there) and stir through the zucchini. Garnish with a squeeze of fresh lemon or lime, pinenuts and fresh mint leaves.
I’m holding onto the last bits of the warm weather and these puddings taste light, tropical and refreshing. The light-coloured agave nectar keeps these a pretty, light yellow and the blended cashews and coconut oil give the mango a creaminess and pudding-like texture without the calories and associated nasties in cream, sugar and gelatine.
MANGO, LIME & COCONUT PUDDINGS
2 MANGOES, PEELED & DICED (RESERVE A FEW CUBES FOR DECORATION)
1/2 CUP CASHEWS, SOAKED IN WATER FOR A FEW HOURS
1/2 TEASPOON LIME ZEST
1 LIME, JUICED
1 TABLESPOON LIGHT AGAVE NECTAR
1 TABLESPOON COCONUT OIL
LIME SLICES & CUBED MANGO PIECES
Strain the water from the cashews. Blend these with the mangoes, lime zest, lime juice and agave nectar in a food processor or blender until smooth. Finally, add the coconut oil in last. I don’t know why, but this seems to give it a smoother texture. Pour into small bowls (I made three), cover and refrigerate for three hours or overnight. Top with a slice of lime and cubed mango before serving.