Enjoy some of the best zucchini recipes on the internet. From zucchini pasta made on a spiral slicer to lasagna.
Follow Sarafae's steps to create a marinated, tender and softened raw broccoli dish with a creamy, tangy mustard sauce. Broccoli is loaded with valuable nutrients such as vitamin C, Vitamin K, zinc, selenium, and a compound called glucoraphanin which our bodies turn into sulforaphane. This compound acts as an antioxidant and is an especially powerful skin cell protector. Broccoli can be a bit of a challenge to eat raw as it is fibrous and for some hard to digest properly. Marinating and softening your broccoli first will enable you to enjoy it raw with all its incredible nutrition in tact!
Is there any cooked food recipe that can't be done raw? Talented chef's like Sarahfae prove that there really isn't! This corn chowder has a hearty and creamy base, is perfectly salted and spiced, and very reminiscent of traditional corn chowder only much more nourishing and healthy. Sarahfae says that you can use both a high speed blender or food processor for this recipe and specifies how much water to use for each method.
The quantities of veggies in this recipe are up to you depending on how many you are preparing this meal for. 1 large or 2 medium sized zucchini will typically serve about 1. The creamy, savory pesto sauce with macadamia nuts, almonds, and fresh herbs was also featured in Sarahfae's Wilted Zucchini and Spinach Tart recipe and as you can see is very versatile! It yields about 1 cup and can be stored in the fridge in an airtight glass container for up to a week. Make this recipe fresh on the day of an event to blow folks away with the deliciousness and complexity of flavor in gourmet raw food!
Raw Chef extraordinaire Sarahfae of Addicted to Veggies recommends this savory tart recipe if you are looking for something new and fun to share with your friends at a summer barbecue or picnic! Even the fussiest eaters will like this recipe, and you don't have to be down with raw foods to thoroughly enjoy the delicious flavors of this recipe's buttery flax crust, creamy carrot-top pesto, soft and richly flavorful caramelized onions, tender wilted zucchini, and fresh spinach and tomatoes!
Pasta alfredo has just been reinvented by Ooh La Raw and it's healthy, fresh, and will hit the spot! This recipe is very easy to put together, and is the perfect solution for those times when you're stumped on what to make for dinner and you need something quick. Spiralized zucchini noodles tossed with cherry tomatoes, basil, and a rich cashew herb alfredo sauce. It's a win every time!
The creation of this recipe by Young and Raw was inspired by a trip to Jeremy Safrons farm in Haiku where he had made raw bread with fresh tumeric from his land. Tumeric is an incredibly potent anti inflammatory herb that also helps the body detoxify harmful substances. It is amazing for helping to prevent or remedy inflammation within the skin. This recipe is great because it combines the healing benefits of tumeric with a versatile raw, gluten free bread that can be used to make a hearty sandwich! Try this bread with a sprouted hummus spread, avocado, tomato, sprouts and pickle!
Daikon, arugula, basil, carrots, cucumber, yellow squash, red bell pepper, green onion and zucchini oh my! This dish by Lisa Pitman of Vegan Culinary Crusade is definitely not short on the veggies. The carefully julienned and spiralized vegetables add a light, crunchy, and oh so fresh flavor. Combined with the chewy delicacy of the rice paper and rich creaminess of the cashew cheeze, this recipe really will make your taste buds feel like they're in paradise. Once you're done prepping your beautiful veggies, all that's left to do is roll them up inside rice paper, dip generously in your delicious raw tomato sauce and take a bite and enjoy!
Ready to try something different tonight for dinner? If you have been in a food rut lately this amazing recipe from Heather Pace of Sweetly Raw will pull you out of it immediately. Enjoy a raw vegan Mexican flavored fajita recipe complete with marinated vegetables, lettuce wraps, yummy sour "cream", fresh salsa, guacamole, and cheddar "cheese" sauce! These fajitas are a joy to make when you're craving something a bit more elaborate and complex in flavor. Filling as they may be, they are still a light and refreshing meal.
The Young and Raw say, "Pizza night is on with this recipe!" Raw pizza is always delicious but can often take some patience and a few more steps than one has time for. This recipe is actually very easy, and if you get the crust going in the dehydrator the night before, will take you about 10 minutes to prepare. Play around with your toppings. Here are some recommendations: black botija olives, fresh baby spinach, sprouts, cherry tomatoes (preferably garden fresh), hemp seeds, pine nuts or crushed macadamia nuts and thinly sliced onion and mushroom.
This recipe is simply classic and easy to prepare. For the noodles use spiralized zucchini or yellow summer squash, or a combination of the two for a variation of color. The sauce is a full flavored mix of tangy, sweet, and tasty! The cherry tomatoes combined with soaked sun dried tomatoes give the sauce a denser, more concentrated flavor and "cooked" texture. Using a bit of olive oil will add richness to your sauce, and including 1 fresh date will add the perfect amount of sweetness to balance the flavor. The zucchini noodles add a bit of crunch to the recipe which is a nice change from bland lifeless alternative of cooked gluten containing pasta. When it comes to spaghetti, raw is always better!
Ever bitten into a raw flax cracker only to be disenchanted by bland, listless, and uninspired flavor? If so this recipe will restore your faith that raw crackers CAN be loaded with flavor and pizazz! Spicy bold flavors of cumin, garlic, onion, black pepper and a touch of basil combine with soaked walnuts, ground flax and fresh zucchini for a versatile recipe that can be either turned into flatbread or crispy crackers. This recipe was inspired and adapted from a recipe by Chef Matthew Kenney.
This savory spinach and wild mushroom quiche is an amazing creation of Chef Russel James, the master of raw gourmet. It is richly dense with flavor, and is made completely free of dairy, eggs, or anything processed for that matter and actually tastes worlds better than anything cooked. Believe us! While this recipe does take a bit of time to prepare (the base crust should be made ahead of time) it is well worth the effort as the outcome will amaze you.
When the weather starts to warm up nothing hits the spot for dinner like a fresh zucchini pasta with basil pine nut pesto. This recipe also has ground dehydrated pumpkin seeds on top for a parmesan cheese like effect. This recipe is full of flavor, phyto nutrients and brain and heart nourishing omega fatty acids. Pumpkin seeds are also an incredible source of zinc for healthy skin and a robust immune system!
Tahini dressing is a classic staple in raw food cuisine for good reason. It as a very distinctive yet versatile flavor and is richly satisfying. Also, it goes very well with pretty much any vegetable mix under the sun. This recipe has a very nice balance of different tastes: sweet from raw honey, acidic from apple cider vinegar, creamy richness from tahini, saltiness and depth from shoyu, and spice and flavor from chives and garlic. And a nice mellow dose of fresh cucumber. Traditionally tahini is made by grinding sesame seeds into a thick butter. You can either make the tahini yourself by using a blender or food processor to blend the sesame seeds until smooth (which can take time and patience and you may need to add some additional sesame oil) or you can purchase pre-made raw tahini in jars. Having some good salad dressings around is a great help when it comes to success on a healthy diet! This recipe was an experiment by Chef Hannah Mendenhall and she encourages you to play around with ingredients and make it your own!
Savory and saucy this dish uses both kelp and zucchini noodles and is dressed up with an Asian inspired creamy, spicy macadamia avocado sauce. The addition of snow peas, sliced broccoli and asparagus add a nice seasonal touch to this recipe. Everything here is raw aside from the roasted bell peppers which can be omitted if you wish (just add in a bit more fresh bell peppers). Another option would be to use a few tsp of chipotle pepper seasoning for a nice robust smoky flavor. Raw noodle dishes are always a hit because they are so easy to prepare and can be made in such a variety of ways. Zucchini and kelp noodles are both very neutral in flavor and will take on the dynamic flavors of any sauce.
Serve these scrumptiously filling raw vegan vitality burgers between two crisp romaine leafs with avocado slices and fresh red onion. Complete the presentation with a dolup of raw mustard and ranch sauce for a special treat that will impress anyone lucky enough to take a bite. Recipe adapted from Rene Oswald's book ''Transitioning to Living Cuisine''.
Fresh vibrant vegetables and zucchini noodles bath in a rich creamy sauce complete with Thai basil, lime leaf, a kick of cayenne and a hint of sweet from coconut nectar. This pad Thai recipe is special because while it may look super impressive it really only takes about 30 minutes to whip together. The sauce utilizes fresh almond butter and coconut meat for that creamy richness without relying on oil. This recipe will make those taste buds sing AND leave you feeling light and energized!
When made right, raw crackers can satisfy the need for crunch and nutrients, and leave you feeling light and happy instead of thirsty and hungry. Loaded with protein, fiber, phytonutrients, antioxidants, vitamins and minerals raw carrot crackers are where it's at. The star of these crackers is really the buckwheat. While we typically think of buckwheat as a grain, it is actually a fruit seed. It's absolutely perfect for those avoiding gluten; and it can be used in porridge, baking, pancakes and raw snacks.
Sheleana from Young & Raw says "I’ve said it before and I’ll say it again, making raw food is easy! Contrary to the popular belief that raw food takes so much time to prepare, it can actually save you time and clean up! Yes, this bread won’t be ready for 5-7 hours, but you don’t start at the dehydrator the entire time, you place the trays in, turn it on and flip them once in between. No big deal, and then you get amazing, soft and chewy flat bread."
This easy sauce can be easily turn into your favorite dip, sauce, salad dressing, whatever you want and you can make it! The Pure 2 Raw twins Michelle & Lori mixed it up with their greens of choice- spinach, arugula, spiralized zucchini and kelp noodles!