farm-to-table: raw zucchini pasta
initially when you hear "farm-to-table" you think of some hipster zero waste restaurant in a gentrified neighborhood that sells organic wheatgrass for *only* $49 an ounce. today, it means i grew some squash in the hood and made a meal.
urban farming is gaining popularity as black and brown folx are fighting back against racial food injustice. it is no coincidence that impoverished areas have virtually no access to fresh fruits or vegetables. to combat this, many people are moving away from supermarkets by growing some or all of their own food.
this year, i joined them.
in my bed i'm growing zucchini, crookneck squash, cucumber, purple and sweet potatoes, okra, watermelon, and bell peppers.
take a look:
a month or so ago i discovered one of the best vegan hacks of all time: substituting your potato peeler for a spiralizer. no, the result isn't exactly the same, but if you're impatient and can't find a justifiable reason to buy a spiralizer (like me), then this works wonders.
plus, the flat noodles are super fancy 💁🏾
while the health benefits of raw foods are enticing, i mainly eat raw when i don't have time to cook or i'm away from the kitchen. i'm telling you, the earth had fast food on lock long before deathdonalds occupied every corner in the hood.
today's recipe is a summer delight featuring some of my favorite ingredients: a homegrown zucchini, sweet corn, fresh ginger, a ripened tomato, raw sunflower seeds, and coconut cream. this combination along with salt, pepper, and a squeeze of lime? chile.
to start, you'll want to...well...noodlize your zucchini. begin by removing the stem and bum, then peeling the skin. the skin is edible but i wouldn't recommend eating it unless it's organic. normally i put mine in the compost, but i grew this mf myself so it's getting ate tuhday.
once you reach the core, stop peeling. it has a bunch of small seeds and doesn't quite make for uniform noodles. again, you can put yours in the compost pile or dice it and add it to the pasta. the core is pretty large so i always include it for a more filling meal.
the remaining ingredients have no specific order. if you're looking to take photos of your food - and hopefully tag me in them - you'll want to chill your coconut cream before topping your pasta. in the midwest, issa lil warm so the cream will be a liquid unless cooled.
i've been using coconut cream as a base for all my sauces lately, so i like to store it in a pint-sized mason jar on the door of the refrigerator. plus, imma art heaux so aesthetics are important.
now that you have your pasta and cream ready, dice your tomatoes, mince your ginger, shuck the corn - i use the method demonstrated in this video, chop your basil, and toss it in your pasta. if you have access to fresh basil, use that. if not, no worries, dried basil works fine.
as you can see from the photo, i have a thriving herb garden so i use fresh basil, sage, and dill whenever possible.
all that's left is the seasonings, sunflower seeds, and lime juice. outside of salt and pepper, i like a considerable amount of each. the crunch from the seeds adds incredible texture to the pasta, while the citrus balances the flavors.
i hope you love this summer pasta as much as i do! let's all try to incorporate more raw foods into our diet for the ancestors.
and if you're thinking about going vegan but don't know where to start, check out my last video here.
if you're interested in connecting with black femmes who garden, search these hashtags: #blackgirlsgarden + #blackgirlsgardentoo