1. Zucchini fettuccine with red pepper marinara
Ingredients
- 1/2 red bell pepper
- 6 sundried tomatoes, reconstituted in hot water
- 4 white or crimini mushrooms
- 1 garlic clove
- 1 shallot
- 1 tbsp olive oil
- 1 tbsp red wine vinegar (I recommend Eden)
- Juice of 1/2 lemon
- 1/2 tbsp each basil and parsley
- Pinch o' red peppa flake
- S&P
- 1 zucchini, made into fettuccine using a vegetable peeler.
Instructions
- Place all ingredients in a blender or food processor and blend until smooth and desired consistency is reached. Serve over zucchini fettuccine. Mangia!
This sauce was simply divine. I was originally going to make it with tomatoes instead of red pepper but I didn't have any fresh tomatoes. Sometimes things work out for the best because I loved it with the pepper. It tasted like honest to goodness marinara - tangy, rich, robust - and I don't think I would change anything about the recipe.
----
2. "Pad Thai"
Ingredients
- 1 zucchini, made into noodles using a spiralizer or vegetable peeler
- 1/2 red pepper, julienned
- 1 small cucumber, julienned
- 1 carrot (or a handful of baby carrots), julienned
- Chopped peanuts or cashews (for garnish)
- Green onions (for garnish)
- Cilantro, to taste
Sauce
- 2 tbsp nut butter du jour
- 1 tbsp shoyu or braggs
- 1/2 in. knob of ginger
- 1 1/2 tsp agave
- Juice of one lime
- 1 clove garlic
- 1/2 Thai chili
Instructions
- Put all sauce ingredients in a blender or food processor and blend until smooth and creamy. Pour over vegetables, toss, top with nuts and green onion if desired and enjoy! I also recommend adding bean sprouts, but I didn't have any on hand.
I ended up slurping the remainder of the sauce after I was finished. Need I say more?
There you have it, two raw noodle dishes that are amazingly simple and delicious and use ingredients commonly found in the every day foodie kitchen. The more I eat raw foods, the more I crave them. I'm really getting into raw eating and I can't wait until I get the chance to buy a dehydrator and really immerse myself in the cuisine. In the meantime, I guess I'll have to continue making dishes like these. I know, it's a shame, right?
ooh that pad thai looks fun!!
ReplyDeleteIt was like a party on my palette!
ReplyDeleteYUMMY!!
ReplyDeleteOh they both look delicious. I'm looking forward to summer/or when it starts getting a bit warmer so I can try this sort of thing. :)
ReplyDeleteYum on both. I love using zucchini as noodles. Japanese eggplants are awesome too if you like eggplant.
ReplyDeleteThanks everyone! I've never used eggplant as noodles but I love eggplant so I need to try it asap.
ReplyDeleteI made the pad Thai a few weeks ago and I'm going to make it again tonight. I loved it! I made lots of the sauce because it was so delicious! I plan on making the zucchini pasta with red pepper marinara soon too. Here are pictures of my pad Thai: http://veggiegirlhealthcounseling.blogspot.com/search?q=raw+pad+thai
ReplyDelete