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Raw Vegan Spaghetti Marinara

Recipe byLojea
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Ingredients: 

6-8 raw unpeeled zucchinis

2 cups chopped heirloom tomatoes (about 3 tomatoes)
½ cup sundried tomatoes soaked in filtered water for 15 minutes
½ cup sweet red bell pepper roughly chopped
1/2 cup firmly packed fresh chopped basil leaves
½ cup cold pressed extra virgin olive oil
1 Tbsp finely chopped red onion
1 Tbsp freshly minced fresh garlic
1 Tbsp fresh lemon juice
1 Tbsp fresh pitted chopped dates (about 2) soaked in filtered water for 15 minutes
1/4 tsp Celtic sea salt
1/4 tsp dried red chilli pepper flakes

1 cup raw walnuts soaked for about 4-6 hours in filtered water
¼ cup celery chopped finely (about 1 large rib)
¼ cup sweet red pepper finely diced
¼ cup grated carrot
¼ cup grated zucchini
¼ cup chopped fresh continental flat leaf parsley
1 Tbsp cold pressed extra virgin olive oil
1 Tbsp chopped pitted dates (about 2)
1 Tbsp sun dried tomatoes
2 tsp finely minced fresh garlic
1 tsp finely chopped red onion
1 tsp freshly squeezed lemon juice
¼ tsp of Celtic sea salt


To make raw zucchini noodles: Cut off the ends of the zucchini and make noodles using a vegetable spiralizer. OR use a simple vegetable peeler to slice very thin thick fettucini-style noodles To make marinara pasta sauce: Place all of the ingredients in your blender (I use a Vitamix) and puree until smooth and creamy. This sauce will thicken while sitting so blend right before serving. To make “no meat” balls: Place all of the ingredients in your food processor and pulse until well combined. Scrape the sides of the carriage to get an even mix and pulse again. Season to taste. Form into small balls. Makes about 20 small quarter sized balls. To Serve: Mix the marinara sauce with the zucchini noodles until well combined. Place in mounds on centre of the plate. Surround each pasta mound with about 4 meat balls. Sprinkle each plate with freshly cut basil leaves! Serves 4

 

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