Last Saturday, I co-taught a Raw Foods “Uncooking” class with my friend Angela. It was a wonderful hour of uncooking, sharing, and learning. It was so fun to swap ideas and play with our food! Below is the recipe we made. I took some of the leftovers home for dinner that night. GF Guy thought it was surprisingly good! (He is so tolerant! hahahaha) The photo is of our leftovers. The original presentation was much more artistic! If you are looking for a raw recipe to impress, this is it! Enjoy!
Raw Zucchini Spaghetti and Walnut “Meatballs”
– 2 to 3 organic Zucchini
Raw Tomato Sauce:
– 1/2 cup Sun Dried Tomatoes, soaked in filtered water for 1 hour
– 1 Medjool Date, pitted and soaked in filtered water for 1 hour
– 1 cup Tomatoes, quartered and seeded
– 1 clove Garlic, peeled
– 2 packed tablespoons Fresh Basil
– 1/2 teaspoon Sea Salt
– Dash of Cayenne Pepper
– 1 tablespoon Extra virgin Olive Oil
– 4 chopped Pimento Stuffed Olives (not raw – optional)
– 1 1/3 cup Raw Walnuts, soaked for several hours
– 1 tablespoon Nutritional Yeast
– 1 1/2 tablespoons Extra Virgin Olive Oil
– 2 teaspoons freshly squeezed Lemon Juice
– 2 teaspoons Braggs Liquid Aminos
– 1 teaspoon Garlic, minced
– 1 teaspoon thinly sliced Green Onion (white part only)
– 1 1/2 tablespoons Fresh Italian Parsley, minced plus some for garnish
Make the Zucchini Spaghetti on a Spiralizer. Place in a mixing bowl and set aside.
While running the food processor with an “S” blade, run the clove of garlic throught he chure. After it is minced, add the drained sun dried tomatoes and date to the food processor along with the fresh tomatoes, basil, salt, cayenne pepper, olive oil and olives (optional). Process until smooth. Place the tomato sauce in a small bowl and set aside.
Wash and dry the food processor. Drain and rinse the walnuts and add them to the food processor along with the nutritional yeast, olive oil, lemon juice, Braggs, and garlic. Process until smooth, stopping now and then to scrape down the sides. Add thinly sliced green onion and minced fresh parsley and pulse several times until combined. Make 12 little, round “meatballs”. Dip each “meatball” in the sauce until covered and set aside. Take the rest of the sauce and add it to the zucchini noodles. Divide the zucchini and sauce into 4 plates and place 3 sauce covered meatballs on each. Garnish with parsley and a little nutritional yeast and serve immediately.
As many of you may have gathered, I have had an incredibly busy schedule as of late. One unbelievably bright spot amidst the flurry of activity has been my “Fairy Blog-mother”, Cari the writer of Sweetpea’s Gluten Free Kitchen. She sent me 3, count ’em, 3 packages containing her house warming gifts to GF Guy and myself to congratulate us on our first home. Take a look at this amazingness!
All I can say is I am left utterly speechless at her generosity….. AND I CAN’T WAIT TO PLAY WITH IT ALL!!!!!!!!!!!!!!!! Our new neighbors are going to be so confused when they constantly smell curry, but see 2 little white people entering and exiting the place! hahahahaha LOVE IT!
Thank you so much Cari! You are the best “Fairy Blog-Mother” EVER!!!!!