Raw Vegan Zucchini Pasta with Crushed Spanish Tomato Sauce

Thank goodness I am back in the kitchen and cooking again!  We ran into some major issues moving into an apartment at the end of June and turned out we would have to wait to move until August instead.  So......we were literally living amongst packed boxes for the whole month of July.  Not only was that annoying as heck, but I also couldn't cook :(

It was a sad and lonely month.  Not to mention having to eat out often met not so healthy choices all the time.  But not we are all moved in, the kitchen and plantry is looking great, so lets start whipping up some lovely, healthy vegan food!

I love zucchini noodles, especially in the summer.  They are light and perfect with a hand crushed raw tomato sauce with garlic and olives.  Vibrant, healthy, quick and easy!

Raw Vegan Zucchini Pasta with Fresh Crushed Spanish Tomato Sauce

Ingredients: (yields 2-3 servings)

 2 zucchinis, washed

2 large vine ripe tomatoes

1 garlic clove minced

1 tbsp evoo

1/4 Spanish olives or calamity olives, sliced

2 tbsp raw sunflower seeds

sea salt

Directions:

With a spiralizer or a mandolin, slice the zucchini into noodles.  Throw the noodles in a bowl add in a bit of salt.  Adding the salt with extract water from the zucchini, in turn making them soft.  Set aside. In another bowl, crush the tomatoes with your hands, releasing the juice from the tomato, then roughly chop up the tomatoes.  Add in evoo, the minced garlic and olives and season to taste.  

With a paper towel, light  squeeze the noodles to eliminate the water and toss with your fresh tomato sauce.  That's it kiddies!  Enjoy!