Thinly-sliced root vegetables with cashew “cheese” filling makes a wonderful rawvioli!
Top with ginger marinara sauce, balsamic onions and walnut“parmezano.”
Serve on house-dressed greens
Selections of colored root vegetables: beets, radishes, yams, squashes – Slice with cia bo, vegetable peeler or mandolin. Salt and let sit in water for 20 minutes. Drain and press with paper towels to absorb water.
1 cup Marinara Sauce (recipe below)
Cashew cheese/ricotta (recipe below)
Coat the bottom of your dish with a little of the marinara sauce.
Lay out each “noodle” on a a dish and press cashew cheese into each slice. Roll up. Cover with marinara.
Sprinkle with Rawmesan.
Eat now or put some in the dehydrator at 105 degrees for a couple hours to warm it up. Add mushrooms and/or spinach if desired!
Ginger Marinara sauce
Blend in food processor fitted with S blade:
1 ripe tomato (about 1/2 cup)
1/2 cup sun-dried tomatoes, soaked
2 Tbsp extra virgin olive oil (I omitted)
1 Tbsp fresh minced basil or 1 tsp dried basil
1 tsp dried oregano
1/4″ ginger root
1/2 tsp crushed garlic or 1 clove
1/4 tsp and 1/8 tsp salt
Dash black pepper
Ricotta CHEESE: (Start 8-12 hours ahead of assembly time)
1 cup soaked cashews or almonds, or pine nuts
1 Tbs lemon juice
enough Rejuvelac, barley water or water to make a fairly thin paste
Put in a bowl, cover with a cloth and let sit out 8-12 hours so that it ferments.
After fermentation add:
1 T coconut aminos
1 clove of garlic, pressed
Red pepper (cayenne if you want it spicier)
Do not refrigerate.
Cover tightly with plastic wrap and refrigerate.
1/2 c. walnuts
1/4 c. nutritional yeast
1/2 tsp. dried lemon peel
1/2 tsp. salt
Grind the walnuts and stir in the other ingredients by hand.
Soak 15 mushrooms in 1/4 c. Bragg’s Amino Acids, 1 T. olive oil, and 2 garlic cloves.
-1 T. more olive oil
-2 more cloves garlic
-1 tsp. thyme
-1 tsp. oregano
-1/2 c. parsley
-1 tsp. sea salt
-1/4 tsp. red pepper
Form into balls. Pour over raw zucchini or kelp noodles. Dehydrate for warmth and density, if desired.
Cover with marinara and pinenut parmesan!
2 c. tomatoes
1/2 c. sundried tomatoes, soaked
1 1/2 T. apple cider vinegar
2 dates, honey or other sweetener
1/2 c. dried basil
1 tsp. Italian herbs
1-3 garlic cloves. Blend
Raw food author and chef Jennifer Cornbleet shows you to make delicious gluten-free raw pasta out of zucchini, which is topped with raw marinara sauce. From her DVD, Raw Food Made Easy.
She uses the spiral slicer. http://www.youtube.com/watch?v=eLi5657CSos
This was so fast and easy if you already have zucchini noodles but no sauce:
Stir or whisk together:
1 Tbsp almond butter
Juice of 1/2 lemon
1/2 tsp garlic powder (guessing)
1/2 tsp ground black pepper (guessing)
1/2 cup or more of diced basil
When that’s a paste, stir in:
2 diced tomatoes (it will make it more liquid)
To see the video on how to make squaghetti with garlic sauce, and squaghetti with marinara sauce, go to:
Raw marinara sauce
I love raw marinara sauce. I make a big double batch every week!
I also don’t use spices in it. You can use spices.
It has a very intense, pure tomato taste as is.
3 plum (Roma) tomatoes (maybe four if they are small)
1 to 3 cloves garlic
handful of sun dried tomatoes (about 5 or 6, NOT soaked! They should be DRY: they will thicken the sauce)
1 teaspoon sea salt
1 tablespoon olive oil
1/4 c. rejuvelac or water to make it to desired consistency
1. Chop roma tomatoes (makes blending much easier).
2. Chop garlic.
3. Add everything but the sun dried tomatoes to blender: blend until smooth.
4. Chop up sun dried tomatoes. This is much easier of you use scissors to cut them to little bits.
5. Add sun dried tomatoes to tomato mix, blend very briefly.
Serve immediately or store; as is keeps in fridge for about five days. Also freezes tolerably well.
1. Add a handful of finely chopped spinach to sauce just before serving.
2. Add spices to taste. If using fresh, add just before serving (pulse in blender). If using dried, add to the initial blending.
3. you might want to add a bit of sweetner to the sauce: I don’t, but to each his own.
Suggestions for noodles
If you don’t have a spiralizer, grate zucchini or other squash into “noodles” most of the time. Or use the omega juicer with the flat screen and nozzle to make spaghetti-type noodles from squash.
Raw veggies (broccoli, carrots, celery) are also all delightful dipped into the marinara sauce as a snack (this is part of why I make a double batch).
Avocado is really tasty sprinkled lightly with salt and served on top, like a meatball.
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