adriel
01-13-2008, 02:19 PM
I've been having fun getting experimental in the kitchen as I am working on integrating raw foods back into my lifestyle. I have to say that if you haven't tried them, you MUST look into kelp noodles...they open up a whole new world of opportunities for raw deliciousness, I'm telling you. The website is just simply kelpnoodles.com (http://kelpnoodles.com) if you don't have a Whole Foods around to buy them from. The trick is to let the noodles marinade in whatever sauce you put them in, after a while they become very soft just like regular noodles. Otherwise they are crunchy and great on a salad. So being as inspired as I was by the noodlieness, I decided to try my hand at a raw spaghetti sauce...OMG it came out AMAZING! Here's the recipe if anyone wants to give it a try This made enough for 3 hungry people and a little left over.
Raw Spaghetti
9 ripe roma tomatoes, chopped
9 sundried tomatoes, soaked in olive oil until soft
1 small slice onion
2 cloves garlic, crushed
1 cup cashews
1.5 teaspoon salt
2 teaspoon oregano
2 teaspoon basil
1 teaspoon thyme
1 package Sea Tangle Kelp Noodles
1 zucchini, thinly sliced
1 cup thinly sliced mushrooms
First: Place the zuccini and mushrooms in enough olive oil to coat. Place in the dehydrator to "roast". Stir them periodically to make sure the oil is evenly coating. The longer you leave these in the dehydrator, the more of a "cooked" texture they will have.
Place the tomatoes, sundried tomatoes (including soaking oil), onion, garlic, cashews, and spices into a blender and blend until smoothe. I approximated the spices and adjusted to taste, the above amounts are just me guessing how much I used, so don't be afraid to start modestly and add more spices as needed. Rinse the kelp noodles in cool water and use your fingers to separate them a little. Once the sauce is smoothe, mix into the noodles (I had a little extra sauce). Place the noodle/sauce mixture on the counter and let sit until the noodles have become soft.
Once the zucchini and mushrooms have "roasted" to the desired texture, mix them into the the noodle mixture and enjoy! It is best to eat this fresh after mixing the veggies in, because it is a little warm from the dehydrator, YUM
Raw Spaghetti
9 ripe roma tomatoes, chopped
9 sundried tomatoes, soaked in olive oil until soft
1 small slice onion
2 cloves garlic, crushed
1 cup cashews
1.5 teaspoon salt
2 teaspoon oregano
2 teaspoon basil
1 teaspoon thyme
1 package Sea Tangle Kelp Noodles
1 zucchini, thinly sliced
1 cup thinly sliced mushrooms
First: Place the zuccini and mushrooms in enough olive oil to coat. Place in the dehydrator to "roast". Stir them periodically to make sure the oil is evenly coating. The longer you leave these in the dehydrator, the more of a "cooked" texture they will have.
Place the tomatoes, sundried tomatoes (including soaking oil), onion, garlic, cashews, and spices into a blender and blend until smoothe. I approximated the spices and adjusted to taste, the above amounts are just me guessing how much I used, so don't be afraid to start modestly and add more spices as needed. Rinse the kelp noodles in cool water and use your fingers to separate them a little. Once the sauce is smoothe, mix into the noodles (I had a little extra sauce). Place the noodle/sauce mixture on the counter and let sit until the noodles have become soft.
Once the zucchini and mushrooms have "roasted" to the desired texture, mix them into the the noodle mixture and enjoy! It is best to eat this fresh after mixing the veggies in, because it is a little warm from the dehydrator, YUM