Soose
10-08-2009, 08:58 AM
Yesterday, I found myself with an almost bare larder and a hungry boy. I'd had the idea of making a tomato sauce with walnut meat but didn't have the zucchini I had planned on making for noodles. (Making too much zucchini hummus!)
Inspiration out of desperation. I rolled up some collard leaves, sliced very thinly, and rubbed with olive oil for the noodles. We liked it! And it looked elegant.
(Note for those who have not eaten collards. It took me awhile to try collards. But I kept seeing them used in books and here for rolls and sandwiches, and when they came into season I bought a small batch to try. They are here to stay! I'm buying BIG batches now while they are so plentiful.)
I'm sure it's not new to those who have been raw awhile but I am putting ideas out here for other newbies like me. For me, this is a "same day meal," meaning you can start soaking the walnuts at breakfast and still have all of this for a late lunch. I didn't use a recipe but will sort of create one here:
Rich Tomato Basil and Walnut Pasta
[Quantities for each person]
Sauce:
1/2 cup sun dried tomatoes, soaked, include soak liquid
1/2 cup walnuts, soaked and rinsed (to remove enzyme inhibitors)
2 regular fresh tomatoes
leaves fresh basil, to taste
sea salt to taste
[take care; the last sun-dried tom's I bought were very salty]
Noodles:
several fresh collard leaves, stems removed, rolled and sliced thinly
olive oil (rub into leaves after slicing)
Next time, I'm going to try it with marinated mushrooms added! :)
Inspiration out of desperation. I rolled up some collard leaves, sliced very thinly, and rubbed with olive oil for the noodles. We liked it! And it looked elegant.
(Note for those who have not eaten collards. It took me awhile to try collards. But I kept seeing them used in books and here for rolls and sandwiches, and when they came into season I bought a small batch to try. They are here to stay! I'm buying BIG batches now while they are so plentiful.)
I'm sure it's not new to those who have been raw awhile but I am putting ideas out here for other newbies like me. For me, this is a "same day meal," meaning you can start soaking the walnuts at breakfast and still have all of this for a late lunch. I didn't use a recipe but will sort of create one here:
Rich Tomato Basil and Walnut Pasta
[Quantities for each person]
Sauce:
1/2 cup sun dried tomatoes, soaked, include soak liquid
1/2 cup walnuts, soaked and rinsed (to remove enzyme inhibitors)
2 regular fresh tomatoes
leaves fresh basil, to taste
sea salt to taste
[take care; the last sun-dried tom's I bought were very salty]
Noodles:
several fresh collard leaves, stems removed, rolled and sliced thinly
olive oil (rub into leaves after slicing)
Next time, I'm going to try it with marinated mushrooms added! :)