Hooray! My first official homemade raw meal… and it’s surprisingly delicious!
So… I have been eating a lot of salads the past few days and even though I have been coming up with some pretty tasty salad dressings and what not… I have definitely been getting bored. I prayed to the raw food gods for variety, and variety they gifted me. I just so happened to have a bunch of ingredients that I KNEW would make a tasty marinara sauce, plus half of a giant zucchini from the garden to boot!
Here is an approximation of the recipe (read: a guess), since I still haven’t mastered the art of measuring the things I whip up, in order to share exact recipes with you. Some day… some day I will master this art, I promise! This will be a guideline, so I encourage using your intuition and taste buds to tweak and adjust it to suit your food time needs!
Cremini Marinara over Zucchini Noodles
- 2 tomatoes
- 1 sweet red pepper, seeds removed
- 3 garlic cloves
- Juice from 1/2 a lemon
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh basil
- 2 tablespoons fresh oregano
- 1/2 tablespoon agave nectar
- Dried thyme, dried basil, dried oregano, sea salt, and cracked black pepper to taste
- 1 cup thinly sliced cremini mushrooms
- Zucchini, your desired amount!
- Very roughly chop the tomatoes and sweet pepper. Throw them into your food processor along with the garlic, lemon juice, olive oil, basil, oregano, agave, and seasonings. Process well into a tasty sauce. Check in with your taste buds to make sure it tastes like a raw marinara sauce and not a salsa! Taste buds never lie.
- Transfer the tasty marinara to a bowl and add in the cremini mushrooms. Let marinate for at least a half an hour, but the longer it marinates the better!
- Zucchini noodlefication time! Grab your vegetable peeler and use it to shave the zucchini in long strips. Stack as many of the zucchini “shavings” on top of each other as you can and use your favorite chef’s knife to thinly slice them into noodles.
- Transfer the zucchini noodles to a plate and top with the magical cremini marinara! DEVOUR!
YUM! Luckily I have a good amount of marinara sauce left over from dinner… so I can have more later! I’m looking forward to trying it after it has marinated even longer, as the flavors will intensify and the mushrooms will really soak up those intensified flavors!
Oh yeah! I got my dehydrator in the mail yesterday, and I am mustering up the courage to give dehydrating a try! Very soon, I promise! I am going to attend another class next week at The Green Boheme... we will be learning about making “breads” and crackers and what not, so I’m really looking forward to it!
UPDATE September 2nd, 2012:
I had this again for lunch today, and the flavors were even more intense and delicious.. so if you make this, I recommend letting it marinate for as many hours as you can handle! I decided that this recipe was missing protein and fat, so I added some homemade cashew parmesan to it, and it was FANTASTIC!
Raw Cashew Parmesan:
- Raw Cashews, soaked and dehydrated
- Nutritional yeast
- Sea salt and cracked black pepper
- There are no measurements here, just go by taste. If you want it more cheesy, use more nutritional yeast, otherwise if you want more of the cashew flavor, go lighter on the nutritional yeast. Add all the ingredients to your spice grinder/grinder device, and grind into a fine parmesany powder. Sprinkle on top of your pasta! Yum!