Bolognese in the Raw

One of my favorite sauces is bolognese. Admittedly, I've only ever had the vegan version, so I'm not sure how it is with meat, but I'm sure those who eat meat are quite fond of it. I dabbled with the idea of making a tempeh or vegetable bolognese, but I wanted something raw. It's weird how there are some days when I crave raw foods, and days where all that will fulfill me is a huge bowl of hot soup. Regardless of which day it is, I always give my body what it wants. Today it wanted bolognese and something raw, so that's just what it was given.



Raw bolognese
Ingredients
- 1 large tomato, or 2 medium, chopped
- 5 sundried tomatoes, unsoaked
- 2 cloves garlic
- 1 carrot, chopped
- 5 mushrooms
- 1/4 cup walnuts
- 1 tbsp olive oil
- Oregano and basil, to taste (~1/2 tsp)
- S&P, to taste

- 2 zucchini, cut into 'noodles' using a vegetable peeler or spiralizer

Instructions
- Add tomatoes, sundried tomatoes, garlic, carrot and olive oil to a food processor and process until smooth.
- Add remaining ingredients and pulse just a few times, so that the mushrooms and walnuts start to break down but there are still chunks in the sauce. The mushrooms and walnuts are the "meat" of the bolognese, so there needs to be some texture.

Serves 2, or 1 hungry Krystina




This was love at first bite. The walnuts and mushrooms added the perfect texture and taste. Sometimes a plain raw marinara can get boring, so this is a great way to change it up. I think this is my favorite raw sauce thus far; it's hearty, filling, and the walnuts add the all important omega 3's (they have more than any other nut!). If you're just starting to get into raw food, I highly recommend making this sauce because the meatiness is familiar and the ingredients are simple pantry staples.


It doesn't look appealing by any means, but I promise it's good.

Mangia! :D