9.16.2011

Raw vegan spaghetti,creamy pesto,& portobello "meat"balls

For the spaghetti:
5 Zucchinis or yellow squash, you can slice them with a julienne slicer or just use a vegetable peeler! Use scraps in juice!

For the meatballs:

  • Soak 3 portobello mushrooms, 1/2 cup walnuts, 4 sundried tomotoes in Bragg's Aminos and distilled water for a few hours.
  • 1/2 cup Olive Oil
  • 1/4 cup chia seeds
  • 3 scoops powdered greens
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Baking parchment
Blend everything in food processor, adding mushrooms  second to last, and slowly adding the olive oil to help things keep moving. Should be smooth but a little runny. This is when you add the chia seeds, blend, and let sit for about ten minutes. They will soak up the extra water!   Scoop some into meatball shapes and  then these need to go in the oven on 120 degrees for 12 hours or in the dehydrator.

For the creamy pesto:

  • One cup fresh basil
  • 3 garlic cloves
  • 1/4 cup soaked raw cashews
  • 1/4 cup olive oil
  • 1 tomato
  • 3 sun dried tomatoes 
  • sea salt to taste
  • 3 tsp liquid chlorophyll
Blend olive oil and cashews first, you can add a little pure water if needed. Blend everything else until really smooth!

Pour sauce and meatballs over spaghetti and enjoy! You can also warm in the oven on low for a very cold day when you want some comfort food. :)


**This serves 3 people**

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