Lemon & Basil Zucchini Pasta

This recipe is 100% raw vegan and gluten-free.

Last summer, I went to 118 Degrees in Costa Mesa. The place is small but amazing and friendly. I ordered lemon pesto pasta and realized that I could make my own. They also have really delicious raw vegan cheesecake! I would love to go there again.



Pesto:
1/4 cup olive oil
1/4 cup raw cashews
1 tsp lemon zest
1/2 lemon, juiced
40 basil leaves

Combine all ingredients in a food processor until smooth.

1 large zucchini, grated
1/2 cup baby portobello mushroom, diced
A bunch of small tomatoes, halved

Servings: 1 or 2

Chicken Satay with Rice Noodles

This has to be my favorite food so far.



Sauce:
1/4 cup crunchy peanut butter (or almond butter)
1 lemon, juiced
1/4 tsp red pepper flakes
2 tbsp yellow curry powder
3 tbsp soy sauce, low-sodium
2 tbsp coconut milk

Prepare the sauce by combining all ingredients into a small bowl. Set aside.

2 chicken breasts
1 large onion, thinly sliced
1 large red bell pepper, quartered & sliced
rice noodles

Heat wok with two tbsp olive oil and caramelize onions for 15 minutes, stirring occasionally until they look golden brown.

While caramelizing onions, bring water boil in another pot for rice noodles. Dump it when it is raging boiling. Cook it for 5 minutes then turn it off. Cover it with a lid for 10 minutes. Drain it.

Add chicken and red bell pepper in wok with caramelized onions until chicken is completely cooked. Turn heat off and add peanut sauce. Coat them nicely while they are still hot.

Serve it with rice noodles.

Servings: 4