My Fresh Pasta

[Doe]

Hubby wanted our fresh pasta less watery and I don't care for the dehydrated version, so here is the solution I use.

makes 3 large servings.

16 roma tomatoes
1/2 bunch cilantro

Blend 12 tomatoes, add cilantro and pulse just to chop. Transfer to bag and hang over bowl.

Hand chop other 4.

8 oz sliced mushrooms
1 sweet onion, chopped
2 T olive oil
2 T nama shoyu
garlic powder

Mix in bowl to marinate.

6 med zucchini

Cut into pasta with preferred gadget. Sprinkle lightly with salt and mix thoroughly with hands. Transfer to bag and hang over bowl.

Everything can be left to drain for about 30 min or the water can be massaged out.

Soooo good!!!
teri

[lil fairy z girl]

mmh, that both sounds and looks lovely,

best wishes
sal
~*~*~

[Beckla]

Yay!! I've longed for a solution to watery pasta. Thank you!!

[Doe]

sal, it is very good. Hubby usually eats 2 plates full, that's why I make 3.

Bekla, you're gonna laugh. I was fixing the his plate, letting the water run out, and tipping the plate over the sink. Then someone here posted a link to a video of a raw chef making stroganoff. This is a variation of that. It is so good to have the internet, isn't it?

teri

[Beckla]

YES. I'll have to find that stroganoff recipe now. =)

[Doe]

Beckla, here is the video (http://www.rawfoodchef.com/culinaryArts/freeRawFoodsVideos.html).

teri

[Lay-Lay]

kool, thanks for sharing!

[Sunshine9]

mmmmmmmmmmmmmmmmmmmmm............ :)

that looks yummy!!

[Solace]

OH my that just made me hungry.:D

[Tirza]

...And here is the recipe!

Mushroom Stroganoff Serving size: 6
1/2 cup dried porcini mushrooms
1 1/4 cups water
Marinated Crimini Mushrooms
3 cups crimini mushrooms, sliced 1/8" thick
2 tablespoons red onions, minced
2 tablespoons olive oil
1 1/2 teaspoon wheat-free tamari
1/2 teaspoon garlic powder
Zucchini Noodles
12-16 medium zucchini, peeled (about 2 lbs)
1 teaspoon crystal salt
Cream Sauce
1 cup reserved mushroom soaking water
1 cup almonds, soaked for 8 to 12 hours
2 cups reserved zucchini centers, chopped (see direction #3, below)
2 tablespoons dark miso
1 1/2 teaspoons shiitake powder
1 teaspoon nutritional yeast
1/2 teaspoon paprika
1/2 teaspoon crystal salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper, ground Fresh ground black pepper
1. Soak the porcini mushrooms in water until soft, about 1 hour.
2. In a shallow bowl, whisk together the onions, olive oil, tamari, and garlic powder. Add the crimini mushrooms and toss until all the mushrooms are thoroughly coated. Set the mushrooms aside to marinade for 30 minutes.
3. Using a vegetable peeler, shave the peeled zucchini lengthwise, rotating the zucchini a few degrees each time, to form thin planks resembling wide egg noodles. Once you reach the seedy center of the zucchini, stop and reserve the core for the sauce. Sprinkle the “noodles” with salt. Gently toss and set aside for 30 minutes.
4. Drain the water from the porcini mushrooms and rough chop. Retain the mushroom soaking water to use in the recipe.
5. Put the almonds and the mushroom-soaking water in a blender and blend to form a smooth thick cream. Pour the cream into a mesh bag and gently squeeze the mixture to remove the pulp. Only the strained cream will be used. Refrigerate or freeze the pulp for another recipe.
6. Drain the liquid from the crimini mushrooms and put 1/3 of the mushrooms into a high powered blender, along with half the cream, all the soaked drained porcini mushrooms, the leftover chopped zucchini centers, the dark miso, shiitake powder, nutritional yeast, paprika, salt, garlic powder, and pepper, and blend until smooth and creamy. Add the remaining almond cream and pulse to blend. Do not continue blending the gravy once the remaining cream has been mixed in, or it will become frothy. It should just be mixed in.
7. Gently squeeze the zucchini to remove the salt and excess moisture. Towel dry the softened zucchini noodles so they are dry (otherwise the moisture will thin the sauce and it will not cling to the noodles). Toss the noodles into the cream sauce.
8. Put the mixture in a shallow rectangular glass baking dish approximately 8 1/2-inch by 13-inch (lasagna-type), top with remaining marinated crimini mushrooms, and place it in the dehydrator set at 135 degrees

[SchoolOfRAWk]

Stroganoff? Mmmm! Thanks!

And that pasta looks GORGEOUS. Happy to see the cilantro "invited". (lol). I think anything is good with cilantro.

[Beckla]

All I can say is thank you.

And beyond that...


... thank you.

I couldn't find a link to the video. But the posted recipe will get me there! Thanks!