Zain’s Raw Vegan Zucchini Pasta with Tomato and Pesto Sauce

Looking for new ways to spice up your main meals?  Try my delicious spring inspired zucchini pasta, packed with vitamins and nutrients.  Easy to make, this dish will very quickly become one of your healthy favourites!

*Makes 2 Servings


2-4 Zucchinis (ends removed)

11/2 Cup Grape Tomatoes

¼ Cup Fresh Basil Leaves

1/8 White Onion (diced)

½ Clove Garlic (minced)

¼ Cup Sun-dried Tomatoes (soaked in boiling water for 3-5 mins)

¼ Cup Nutritional Yeast

1 Tbsp Pumpkin Seeds OR Walnuts (chopped)

2 Tsp Extra Virgin Olive Oil (optional)

1 tsp dried oregano

Himalayan Crystal Salt and Ground Pepper to Taste


1. Prepare tomato & pesto sauce using a food processor to blend all ingredients - except pumpkin seeds and zucchini - until smooth.

2. For zucchini pasta, use a food processor, to slice OR cut zucchini in half lengthwise and use a spiral slicer, mandolin or hand grater. 

3. Plate shredded zucchini pasta and top with tomato, basil sauce. Sprinkle whole or chopped pumpkin seeds or walnuts and a tsp of extra virgin olive oil per serving if desired.

*Note, this recipe is delicious with non-GMO tofu or ground tempeh for a complete meal but the meal would not be completely raw.

Break out the BBQ and the Mariachi, because this recipe is sure to get the fiesta started!  

I have been sharing some of my all-time favourite healthy Mexican recipes in honour of Cinco de Mayo today and I know you guys are going to LOVE this one!

*Makes 2 Servings

Zain’s Baja Fish (OR Tofu) Tacos


8oz Fresh Wild White Cod OR Halibut *Vegans sub for non-GMO Tofu

2 Organic Sprouted Grain OR Stone Ground Corn Tortillas 

½ White Onion Chopped

¼ Cup Fresh Cilantro

¾ Cup Pinto Beans (mashed)

2 Tsp Cumin Powder (divided)

Himalayan Crystal Salt

¼ Tsp Chili Powder

Juice of 2 Limes

1 Tsp Raw Honey

1 Jalapeno (minced)

2 Cloves Garlic (minced)


1. Marinate the fish for at least an hour in lime juice and spices, refrigerate.

2. If using the bbq, heat to required temperature.  Wrap fish in foil and place on top wire to cook.

3. Meanwhile mince and chop veggies and lightly sautee them in a pan.  

4. In a bowl, mix mashed pinto beans with ½ cumin & a pinch of salt, set aside.

5. Once fish is cooked, lightly toast tortilla shells and assemble by spreading pinto beans then fish on the tortillas and topping with lightly sauteed veggies and herbs.

Serve with Zain’s Skinny Sangria, Zain’s Classic Chunky Guacamole and Zain’s Pineapple Salsa!!