Non Toxic Revolution and the girls from Spork Foods are partnering up this July for What to Eat Wednesday (When You’re Gearing up for a Vegan Summer)! Follow along as Heather and Jenny of Spork Foods bring us delicious and healthy vegan summer recipes every Wednesday in July.
Jenny Engel and Heather Goldberg are the entrepreneurial sisters behind Spork Foods, the most popular vegan cooking school in California. They offer people all over the world the opportunity to take their innovative and fun cooking classes through their membership-based website, Sporkonline.com. Quickly becoming the go-to girls on the future of vegan cuisine, Jenny and Heather are regular contributors to VegNews Magazine and the recipients of a prestigious “Veggie Award.” The Spork sisters have been featured in The Los Angeles Times and other leading print publications, and have appeared on television as cooking instructors to the stars. Their first cookbook, Spork-Fed, is currently available in stores and online with a foreword by fellow sisters and fans, Emily and Zooey Deschanel.
Zucchini Carpaccio with Currants & Pine Nuts drizzled with a Balsamic Reduction
Heather and Jenny here, back with our third healthy summer vegan recipe for a an amazing Zucchini Carpaccio with Currants & Pine Nuts drizzled with a Balsamic Reduction (gluten-free)!
Zucchini are a variety of summer squash, so they’re perfect to eat right now! Not only are they packed with vitey C and a ton of antioxidants, but they’re also super low in calories. We love eating foods like this, which have been around for thousands of years, because they’ve been keeping people happy and healthy for countless generations – so they’re good enough for us! And zucchini’s high fiber content means it keeps things movin’ in your bod. This recipe is simple enough for a quick summer dinner, and elegant enough for a dinner party.
If you decide to make this recipe this summer, leave a comment here and share a photo with us! And don’t forget to submit your healthy summer vegan recipe and enter for a chance to win 1 of 3 six-month cooking classes from Spork Online right here: http://on.fb.me/Ky54WM
Hope you’re having a wonderful summer!
– Heather and Jenny
Zucchini Carpaccio with Currants & Pine Nuts
Drizzled with a Balsamic Reduction (gluten-free)
3-4 small zucchini
2 tablespoons fresh lemon juice, plus zest of 1 lemon
¼ teaspoon sea salt, plus more to taste
½ teaspoon finely ground black pepper
2 tablespoons extra-virgin olive oil
2 teaspoons brown rice syrup or agave
¼ cup currants
¼ cup lightly toasted pine nuts
Balsamic Reduction Ingredients
1 cup balsamic vinegar
1 tablespoon maple syrup
1 shallot, sliced
2 sprigs fresh thyme, plus more for garnish
Dash sea salt
Slice zucchini into thin rounds using slicing blade attachment in the food processor or mandoline. Place sliced zucchini in a large bowl and toss with lemon juice and zest. Let rest for about 10-15 minutes to tenderize.
Meanwhile, in a small pot add balsamic vinegar and maple syrup. Add shallot and thyme and stir. Cook over low-medium heat for about 10 minutes, or until mixture has reduced by half. Discard shallot and thyme. *Be sure to turn on the stove vent because this process smells strong. Test mixture and if it coats the back of a spoon, remove from heat. Set aside.