Sea spaghetti is a delicious and nutritious seaweed. It looks like spaghetti,and when soaked has the texture of pasta “aldente” style. I wanted to eat it like spaghetti, so I made a nice marinara sauce, and laid it on a bed of lettuce. You don’t have to add the avocado, or the pine nuts, or the olives. They are just for garnish, but they taste real good with the dish. You can also ground up the pine nuts to use as “Parmesan cheese” if you’d like. Your choice. Enjoy!
The sea spaghetti can be hard to find. I found my selection through The Raw Food World Site.
Ingredients:
2 handfuls, sea spaghetti, soak for 30 minutes, rinse very well
½ cup sun-dried tomatoes, soaked, and rinsed
3 dates, pitted, and soaked
4 Roma tomatoes, chopped in chunks
1 clove garlic, minced
1 teaspoon fennel seeds
1 teaspoon Celtic sea salt
1 avocado, skinned, pitted, sliced thin
3 leaves, of red lettuce, rinsed, and chopped in chunks
1 handful, pine nuts
5 black olives (in cold pressed oil)
½ cup white mushrooms, rinsed and sliced thin
Preparation:
While soaking the spaghetti, prepare the marinara sauce by processing all the ingredients (except the avocado, lettuce, pine nuts, and olives) until well blended. Slice up your avocado, and prep the lettuce. When ready to serve, plate the dish as follows:
Lay lettuce nicely on the plate. Add the sea spaghetti. Pour as much of the marinara sauce as desired. Layer mushrooms on top. Then add slices of the avocado on top and around the plate. Sprinkle pine nuts, and set the olives around the plate. You’re ready to eat! Yum, yum!
Vega-Riffic Recipes 