Wednesday, July 8, 2009

Raw Vegan "Spaghetti" with amazing marinara recipe

Raw Vegan Marinara Pasta Extravaganza! Serves 2 hungry bike riders, might serve 3 or 4 if you arent hungry hungry hippos!


Ingredients for pasta:

2 cups. zucchini or squash, spiralized or sliced into really long thing strips

1/2 red pepper, sliced into long strips

1 large onion cut into rings, 1 chopped portabella mushroom, both marinated in 1 1/3 c. nama shoyu (you can use braggs, but use about 1 c. instead) and 1/2 c. raw olive oil

1 Large tomato, diced

1/4 c. chopped fresh basil

2 Tblsp. fresh chopped oregano

1 Tblsp. fresh chopped rosemary (de-stemmed)

1/4 c. chopped sundried tomatoes

1 tsp. chopped garlic

1 tsp. chopped jalapeno

1 tsp. minced ginger

1 Tblsp. lemon juice

1/4 c. chopped shallots, if you have em


After you get all your veggies chopped, mix together in a wooden bowl (I just prefer wood, dont mind me hah). When you are slicing your zucchini or squash, once it gets seedy in the middle, just chop that up to add to your meal in chunks!


Ingredients for your marinara:

1 ring dried pineapple

1/2 c. strawberries, destemmed

2 c. chopped tomatoes

1 tsp. chopped fresh ginger

3 cloves chopped garlic

1 tsp. jalapeno, minced

1/2 red pepper, chopped

1/3 c. fresh basil leaves, chopped

1/4 c. fresh oregano,destemmed and chopped

1/4 c. nama shoyu ( about 1/5 c. braggs or 1 1/2 tsp. sea salt)

1 c. raw olive oil, add a half cup, then add slowly to see how much you need

1/2 c. sun dried tomatoes, chopped

2 pitted green olives

1/4 c. red wine ( we leave this out because we dont consume alcohol, but might be a great addition)

1/4 c. chopped shallots

Preparing your marinara:

Throw all of your marinara ingredients in your food process and process into a sauce, make it the consistancy that you prefer. ***PROCESS YOUR MARINARA RIGHT BEFORE YOU SERVE!***

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