AS MY ALLERGY-friendly vegan chocolate advent calendar from AngelFood suggests (holler!) there is now nex to no time at all til’ that jolly man with potential heart disease tries to squeeze his petite frame down my chimney with the promise of more socks and Warehouse body lotion packs for all. Yippee.
This beckons a challenge for me to produce some different and delicious treats that will not only satisfy my sensitive gut but that also don’t take longer than my short attention sp… oh look, grapes.
Anyone who knows me knows that I’ve never been much of a salad fan. “But, where’s the food?!” I’d think, in a panic. “Like, the bit that makes you sleepy and want to have a grandpa nap before noon…”
Thankfully, times have changed, so allow me to share a light refreshing salad from the cookbook Living Raw Food – by Sarma Melngailis. This will be making its way to my stomach accompanied by many other Gf-Vegan-IBS friendly foods, come the 25th.
Zucchini “Pasta” with Heirloom Tomato & Lemon-Basil Sauce
Serves 4 to 6 – (or one very hungry, potentially greedy person, who shall remain anonymous). The quantities can easily be reduced or increased for more or less servings. Required equipment – blender & vegetable peeler
Tomato & Lemon-Basil Sauce
4 cups chopped yellow heirloom tomatoes (I substitute this for cherry tomatoes for a sweeter kick, or regular)
1 cup chopped celery (about 1 stalk)
*1 small shallot, coarsely chopped
*½ clove garlic
3 tablespoons freshly squeezed lemon juice
2 teaspoons sea salt
½ cup extra-virgin olive oil
1 cup coarsely chopped lemon basil (regular basil is great also)
*Fellow IBS sufferers, feel free to omit these ingredients.
Add the tomatoes, celery, *shallot, *garlic, lemon juice, and salt to a blender, and blend until completely smooth. With the blender running, slowly pour in the olive oil and continue blending until fully emulsified.
Transfer to a bowl and stir in the chopped basil.
5 to 6 medium zucchini
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
Freshly ground black pepper
Trim the ends of the zucchini. Using a hand vegetable peeler or spiral slicer, slice the zucchini into ribbon noodles and transfer to a large bowl.
Add the red and yellow peppers and enough of the tomato basil sauce to coat the vegetables. Lastly, season to taste with pepper and additional salt, as desired.
Devour, and savour.