Natalie (black_dawning) wrote in vegancooking,
Natalie
black_dawning
vegancooking

Raw Power!

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I was inspired to turn a regular ol' spaghetti dish into a raw spectacle and not only did I succeed, but everyone around me devoured it in minutes. It's SO good.

Equipment:
Food Processor

Ingredients:
5 portabella mushrooms
2 T. water
1 T. lemon juice
½ onion, sliced
¼ cup tamari
¼ cup olive oil
½ avocado, sliced
1 large tomato, cut in wedges
1 red bell pepper, cut up
1 celery stick, chopped
5 leaves of fresh basil, chopped (you could use 2 T. of seasoning.)
3-5 garlic cloves, chopped
¼ jalapeno
10 jarred sun dried tomatoes
2 T. olive oil from sun dried tomatoes jar
pinch of cayenne
pinch of ground pepper
1-2 T. dried Italian herbs (oregano, basil, parsley, etc)
1 T. agave nectar or maple syrup
½ tsp. salt
2 zucchinis

Preparation:
Lots of ingredients, but it doesn’t take too long! Combine the olive oil, tamari, lemon juice, and water in a jar and soak the onions and mushrooms. Slice the avocado and set aside. Put the rest of the ingredients, except the zucchini, in a blender and blend until smooth. Peel the zucchini with noodle integrity! You want the zucchinis to have a similar shape of noodles. Run the blender until the sauce is slightly warm. Pour the sauce over the noodles and top with the mushrooms, onions, and avocadoes. Do not pour the entire mushroom marinade into the pasta, but a few splashes adds a nice touch. This is extremely delicious and will impress anyone who has little faith in uncooked food. God this is good.
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