Bolognese sauce

[raweater]

I never really liked raw pasta because they are all made with low calorie foods and cannot satisfy my hunger. So I invented this raw bolognese sauce that has many times the calories by using walnuts as meat:

2 large tomatoes
1/2-3/4 cups sundried tomatoes (depending on how thick you want it)
1/2-3/4 cups walnuts (depending on how rich/filling you want it)
1-2 T onion
1 clove garlic
1 t italian herbs
1/4-1/2 t sea salt
Chopped scallions and celery, optional, to taste

In a blender blend the tomatoes until liquid, add sundried tomatoes through the small hole a few at a time while blending. Add walnuts, onion, garlic, herbs and sea salt and blend to desired consistency. Add optional chopped scallions and celery and serve over raw pasta.

Now you can have raw pasta that's a whole meal.

[Lady Green Jeans]

Thank you for sharing the recipe. Bet this would be great with some cauliflower cheese, too.

[raweater]

Cauliflower cheese? Never heard of that, do you have the recipe?

[SheLovesToEat]

I never really liked raw pasta because they are all made with low calorie foods and cannot satisfy my hunger. So I invented this raw bolognese sauce that has many times the calories by using walnuts as meat:

2 large tomatoes
1/2-3/4 cups sundried tomatoes (depending on how thick you want it)
1/2-3/4 cups walnuts (depending on how rich/filling you want it)
1-2 T onion
1 clove garlic
1 t italian herbs
1/4-1/2 t sea salt
Chopped scallions and celery, optional, to taste

In a blender blend the tomatoes until liquid, add sundried tomatoes through the small hole a few at a time while blending. Add walnuts, onion, garlic, herbs and sea salt and blend to desired consistency. Add optional chopped scallions and celery and serve over raw pasta.

Now you can have raw pasta that's a whole meal.


wow that looks awesome....nice and dense. that should keep me full for hours. the only thing i would add to it might be finely chopped mushrooms to kind of give it a little more depth of flavour.
thanks for sharing

[Lady Green Jeans]

A couple chunks of cauliflower, small bit of parsley and some nutritional yeast if you use it. Blend first two in food processor until real small bits and mix in small amt of nutritional yeast. Some of my friends had great success using jicama instead of cauliflower. If too moist, press in paper towel a little. I like this on "Italian-style" dishes.

[HolyGuacamole]

I saw this yesterday and thought it sounded scrumptious, so I made for dinner a variation of it that was a lot lighter, and it was still too rich for me. :(
Oh well, back to my light, lemony, basil-y, garlic-y tomato sauce!

Thanks for posting this, though - I may still play with the walnut idea in my sauce and see what I can come up with.

[rawstrength]

Mmmmm I bet this would be good with some sundried olives tossed in. Thanks for the recipe and I'm looking forward to your book!