Have you ever created a recipe and had it go really well and then sat down at the table and realised how you could have made it ten times more awesome? Well, you’re going to have to wait until next week for the super awesome version, because I’m not eating zucchini pasta every day, but the really good recipe which is suddenly not quite as exciting as it was follows.
And, actually, it’s still pretty exciting. For one thing, it uses a vegetable spiraliser, which is hands-down the coolest kitchen implement known to humankind. For another, it takes about five minutes to assemble. For a third thing, it tastes awesome. And for the fourth thing, did I mention that it uses a vegetable spiraliser? Because that is so much fun that it needs to be mentioned at least twice…
This is a good raw recipe for days when it is too hot to cook and you don’t want to spend hours thinking about dinner. Put the nuts on to soak when you get home, and when you can face a few minutes of chopping and spiralising, start dinner. It will be ready ten minutes later.
Your shopping list80g sun dried tomatoes 80 g almonds 80 g pistachios 60 g shitaake mushrooms (prepared weight – you probably need about 80 g to start with) 1/2 red capsicum 1/2 tsp chilli 1 clove garlic 1/8 cup olive oil 1 tbsp basil puree 1/2 cup water juice of 1/2 a lemon 6 zucchini salt
Now what will you do with it?
While the tomatoes and nuts are soaking, peel and de-stem the mushrooms, roughly chop the capsicum and one zucchini (? zucchino?), and peel the garlic.
Spiralise the remaining five zucchini. Revel in doing so. How cute do those long zucchini spirals look? Very cute indeed, that’s how cute.
Now put the nuts and sun dried tomatoes in your food processor, and pile and pour all the other ingredients over the top. Process until you get a reasonably soft paste.
Put the zucchini spirals in a large salad bowl, and add the paste / sauce. Use your hands to combine them – nothing else will really work, I’m afraid.
Serve! This makes enough for 3-4 hungry people.
This meal is, as you will have noticed, vegan, gluten-free and low GI. It is not low in fructose & friends, due to the presence of mushroom. It is also not even a little bit nut-free.
I’m not really sure what to suggest by way of variations. I mean, you are all smart enough to realise that one nut can be swapped for another according to taste, and herbs likewise. If you weren’t worried about being 100% raw, you could add cooled roasted or marinated eggplant or capsicums to the sauce, which would be lovely. You could also thin out the sauce with more water or lemon juice or oil, but go a bit easy on this, because you don’t want to dilute the flavour.
I am submitting this recipe to my own “I am Vegetarian, Hear Me Raw” challenge for January – I invite you to join me in raw vegetarian bliss this summer! I’m also submitting it to Raw Foods Thursdays, hosted by Gluten Free Cat, so if you’re excited about raw food, I encourage you to take a peek at what she has happening on her page!
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