Hi friends! It’s springtime….a time for flowers, new growth and lots of healthy fresh veggies growing in your garden. It’s also a time to celebrate all the mamas out there! And in prepping for Mother’s Day, we got the chance to go back into the Tribest Kitchen with Chef Jenny Ross, co-author with our friend, Doreen Virtue, of the wonderful vegan cookbook, Veggie Mama. We got to make her gluten-free and dairy-free, vegan, Raw Creamy Tomato Root Vegetable Pasta.
We had a lot of fun using peelers to shave zucchini, yellow summer squash, and rainbow carrots (did you know that carrots come in a rainbow of colors….including purple?!) into veggie ribbons.
Next, we made our own walnut milk and blended up the most amazing “cheesy” tomato cream sauce to toss on top. We couldn’t stop eating throughout the whole video shoot because it tasted so delicious. We barely had any “noodles” left by the end of the filming. ;)-
This is such a colorful dish. And so fresh for an easy, raw, spring or summertime meal. It’s a great recipe to make for mom on Mothers Day. She’ll love how healthy it is. And because you don’t have to use the stove to cook anything, this is a dish you can make all by yourself to surprise her on her special day. Especially when the most important ingredient is love!
Happy Mother’s Day to all the veggie mamas out there! We love and appreciate all that you do for us kids to keep us healthy and happy! We love you!
- 1 bunch of rainbow carrots (about two of each color: orange, yellow and purple)
- 1-2 zucchini
- 1-2 yellow summer squash
- 1 cup raw walnuts
- 4 cups water
- 1/2 cup fresh, organic tomato
- 1 teaspoon coconut nectar
- 1 Tablespoon nutritional yeast
- A big pinch of sea salt
- Toppings: red and yellow tomatoes and pomegranate seeds
- Love
- Peel carrots, zucchini and yellow squash into ribbons.
- To make the sauce blend the walnuts and water until it makes a smooth and creamy milk.
- Take 1/2 cup walnut milk and blend with 1/2 cup fresh, chopped tomatoes.
- Add coconut nectar, nutritional yeast and sea salt.
- Blend again until smooth.
- Pour creamy tomato sauce over the noodles and toss.
- Sprinkle with chopped tomatoes, pomegranate seeds and nutritional yeast to garnish.
