Alissa's Marinara!! WOW!!

[newyearspromise]

I think I have been here on this board now, and raw for about 2 months!! Can't believe it's gone by that quickly!! :D

2 weeks ago I bought Alissa's book, a spiralizer and some other items.

I had tried when I first went raw to make some raw lasagna and just didn't like the sauce. It was too bitter/hard of a flavor for me. I wanted something lighter and sweet. (Got the sauce recipe on some website...)

Today my daughter is home sick (so I am too!!). I had a little time to try some new recipes (I've kind of been in a raw rut making the same 4 or 5 dishes over and over again because of time issues). Oh my...this sauce was soooo wonderful! I haven't even finished eating the spaghetti because I was so excited that I ran in here to the computer to tell SOMEONE (my daughter is only 10 months and can't appreciate how excited I am about this sauce)!!

I used half of the garlic it called for, but otherwise stuck to the recipe exactly. Things often are too garlic-y to me, and using half ended up being perfect for my taste.

This was so easy, too, it only took me about 20 minutes total. I used my juicer instead of the food processor because baby is scared of the noise...

This is going to be one of my "raw rut recipes" I know...but a tasty one!! SO EASY AND DELICIOUS!!!!

:p

[BDraw]

You are right -- it is great with less garlic. Next time try adding some of those little red sweet peppers. And oregano and basil. Wonderful!!

[Shivananda]

Yes, it is a great recipe (and I cut the garlic too.) And here's something that is hard to appreciate, because it is hard to have any left to actually try this with... the flavor gets better as it marinates. When I can plan ahead, I really like to make it the day before.

Also, it is an excellent base to improvise from. For instance, I'll substitute soaked raisins for the dates to give it a little "darker" flavor. .

[rawpriestess]

Shivananda, I also use raisins too, again, the darker flavor, I use twice as much garlic, but we grow our own garlic, and we grow elephant garlic, which is pretty mild and actually quite sweet, it doesn't bite like so many other garlics do.

I also add twice the sun dried tomatoes, and double up on the spices, but I love spicy things, we grow those too. (so they may be milder than store bought)

anyway you slice it, Alissa's Marinar is delicious.

I especially like it on the rawviolies and dehydrated, that really adds a heavier flavor to it, and makes it taste very cooked, and yummy.

[levamssg]

I haven't made the marinara sauce for a while because tomatoes are a ridiculous $4.99/lb -- and they don't look all that great. I'll be Soooooo glad when tomatoes are more available cause I miss that sauce! I agree - it is the Best!!!

(tis wonderful spread on a collard leaf, topped with chopped vegesand rolled up)

[BDraw]

I made this two days ago and put the leftovers in the refrig. Today for lunch I put it in the dehydrator for a bit to warm up. It was wonderful, almost like tomato soup. The zukes changed, they broke up and seemed like bits of something (couldn't really taste them) in tomato soup.

I doubled my dehydrated tomatoes and added small sweet red peppers and oregano.

It was good!!!