Hi friends! It’s springtime….a time for flowers, new growth and lots of healthy fresh veggies growing in your garden. It’s also a time to celebrate all the mamas out there! And in prepping for Mother’s Day, we got the chance to go back into the Tribest Kitchen with Chef Jenny Ross, co-author with our friend, Doreen Virtue, of the wonderful vegan cookbook, Veggie Mama. We got to make her gluten-free and dairy-free, vegan, Raw Creamy Tomato Root Vegetable Pasta.
We had a lot of fun using peelers to shave zucchini, yellow summer squash, and rainbow carrots (did you know that carrots come in a rainbow of colors….including purple?!) into veggie ribbons.
Next, we made our own walnut milk and blended up the most amazing “cheesy” tomato cream sauce to toss on top. We couldn’t stop eating throughout the whole video shoot because it tasted so delicious. We barely had any “noodles” left by the end of the filming. ;)-
This is such a colorful dish. And so fresh for an easy, raw, spring or summertime meal. It’s a great recipe to make for mom on Mothers Day. She’ll love how healthy it is. And because you don’t have to use the stove to cook anything, this is a dish you can make all by yourself to surprise her on her special day. Especially when the most important ingredient is love!
Happy Mother’s Day to all the veggie mamas out there! We love and appreciate all that you do for us kids to keep us healthy and happy! We love you!
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