Last night, I made spaghetti with zucchini pasta and a tomato/onion/red bell pepper/almond sauce. My sauce came out thick, but I like it that way.
After dinner, I looked at the leftover sauce and just knew I was not oing to eat it this week. I had a leftover zucchini so I sliced it on the mandonline and then put a spoonful of sauce on each slice and everything in the dehydrator overnight. This morning, I was amazed at how small the zucchini slices had shrunk, but I was very pleased with the taste of these little bites. My room-mate says they taste like pizza. Next time, though, I am going to slice the zucchini thicker.
Posted in ARCHIVES, dehydrated vegetables, dehydrating, MISCELLANEOUS, MY RAW EXPERIENCE, MY RAW RECIPES, PATES, PATES DIPS & SPREADS, POSTS, RAW COOKIES & BARS, RAW CRACKERS & CHIPS, RAW FOOD LIFESTYLE, raw vegan snacks, RECIPES, SAUCES, SPREADS, TOMATO RECIPES
Tagged organic recipes, organic tomatoes, raw, raw food, RAW FOOD LIFESTYLE, raw food recipes, raw foods, raw spaghetti, raw spaghetti sauce, raw vegan, raw vegan snacks, raw zucchini recipe, sun-dried tomatoes, sundried tomatoes, tomatoes, zucchini, zucchini chips, zucchini recipe
Once I had my Saladacco in my kitchen, I could not stop until I had spiralized every single spiralizable thing in the kitchen. I had a totally spiralized dinner.
First I spiralized two zucchinis and set them aside.
I made my basic sauce (I have to work on getting it less thick, I think, but, as thick as it is, when I am tired of sauce, it is easy to dehydrate quickly into patties)
MY SPAGHETTI SAUCE
1 C almonds, soaked at least 4 hours (or overnight)
@ 1 T extra virgin olive oil
@ 1/2 t Tabasco (or apple cider vinegar)
@ 1 T vegetarian Worcestershire sauce
(yes, I give the recipe, no, not totally raw)
@ 2 C dehydrated tomato “flakes”
(I blended tomatoes then dehydrated them),
soaked in water to cover
Italian seasoning (or oregano) to taste
garlic to taste
- In a food processor, grind the almonds fine (alternatively, homogenize them in a Champion juicer with the blank plate)
- Add remaining ingredients, and process until well blended.
I set that aside.
Then I spiralized a beet, a turnip, a carrot, and a small daikon
(about 6 inches long)
I tapenaded three big red lettuce leaves (roll up leaves to a
fat cigar shape, then finely slice, then chop through the rounds
once or twice)
I combined the spiralized root vegetables and the lettuce shreds,
and added some olive oil, Spike, finely minced garlic, and
apple cider vinegar…
I put the spiralized zucchini on the plates and topped it with about 3 T of the sauce.
Then I filled up the rest of the space on the plate with the salad.
Now I have to get some more spiralizable vegetables. MUST SPIRALIZE. AM VERY HAPPY.
Posted in ARCHIVES, LEAFY VEGETABLE IDEAS, MISCELLANEOUS, MY RAW EXPERIENCE, MY RAW RECIPES, POSTS, RAW FOOD LIFESTYLE, RAW FOOD LIFESTYLE INFORMATON, RAW SEASONINGS & CONDIMENTS, RECIPES, TOMATO RECIPES
Tagged almonds, beets, carrots, daikon, lettuce, raw food recipes, raw spaghetti, raw spaghetti sauce, raw vegan worcestershire sauce, salad, saladacco, spiralizer, tapenade