The following raw pasta recipe is all about the sauce and the nut cheese. This sauce is packed with flavor, and goes great with greens. The sauce can be used as a sauce over vegetables such as raw zucchini, or dressing for a salad, and as a dip.
Spicy Marinara Sauce.
Ingredients:
1/2 cup sun-dried tomatoes (soaked for 1 hour)
3 Roma tomatoes chopped
handful fresh basil
2 cloves garlic minced
1/4 cup or more EVOO (extra virgin olive oil)
1T ACV (apple cider vinegar)
1 tsp sea salt
1T agave nectar
dash cayenne
dash garlic powder
dash onion powder
1/2 tsp crush chili pepper
Preparation:
Combine all ingredients in a food processor, and blend until smooth. Add more EVOO if necessary to get the consistency of a sauce. Sauce can be stored in an air-tight container for up to 3-5 days in the refrigerator.
Nut Cheese.
Ingredients:
3/4 to 1 cup cashews (soaked)
1 tsp pink Himalayan salt
juice from 1/2 a lemon
Preparation:
Combine all ingredients in a food processor and blend until thick and creamy. Cheese can be used as a replacement for cream cheese, or ricotta cheese, or any type of cheese spread. You can add spices to enhance the flavor. Store nut cheese in an air-tight container for up to 3 days in the refrigerator.
Other ingredients:
mixed salad greens, sprouts, micro-herbs
mushrooms (sliced or chopped)
zucchini strips (to use as pasta)
raw pine nuts (whole or grounded up for a raw version of Parmesan)
Meal Preparation:
Spread salad greens over a plate, layer strips of the zucchini on top. Place dollops of the nut cheese over the mix. Pour some of the spicy marinara sauce over the pasta and salad. Top with micro herbs or sprouts, and sprinkle the raw pine nuts and mushrooms over and around the plated dish. Ready to serve.
Optional suggestion:
For rawviolis, create larger and wider strips of the zucchini. Place dollops of the nut cheese on the edge of each strip, and roll-up. Plate the dish as suggested above, and serve.
Vega-Riffic Recipes 