I could never imagine myself eating a raw diet on a permanent basis, but I can imagine enjoying the health benefits and taste of something so easy to prepare. Quick, wholesome, low in fat, and beautiful in aroma and colour. I loved the taste with a drizzle of extra virgin olive oil – and I felt one with nature.
2 cloves garlic
10 zenguli tomatoes, roughly cut or whole
1 Tbsp olive oil
a small handful of fresh basil leaves
Place the ingredients in a high-speed processor, and process until smooth. Then remove. Heat gently on a low heat for a few minutes, until warm (generally speaking, raw vegan food is no longer considered raw if it heated above 115ºF/ 46ºC, but if it is not important that this dish is raw, feel free to heat to a higher temperature).
Serve onto slightly pre-steamed zucchini strips (to make these you can use the excellent Paderno World Cuisine Spiral Vegetable) – and Enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010