This raw spaghetti made with zucchini is extraordinarily surprising, the texture is perfectly al dente and a wonderful contrast to the delicious walnut and mushroom meatballs.
4 to 6
2 cups walnuts, soaked</br> ½ cup sunflower seeds, soaked</br> 2 Tbsp. flax seeds, ground into a flour</br> 4 cups mushrooms</br> 1 small carrot</br> 3 Tbsp. olive oil</br> 3 Tbsp. tamari</br> 1 Tbsp. cider vinegar</br> 2 cloves garlic</br> 1 cup onion, chopped</br> ½ cup parsley</br> 1 Tbsp. fresh oregano and thyme</br> 1 zucchini, cut into pieces</br> ½ cup celery, chopped</br> 2 Tbsp. nutritional yeast</br> 1 tsp. salt
Place the walnuts and seeds in a food processor. Pulse until coarsely chopped. Transfer to a bowl and set aside. Place the remaining ingredients in the same food processor and chop for a few seconds, you still want some texture. Add the walnut mixture back and pulse until the mixture comes together. With the help of an ice cream scoop or with your hands, shape into meatballs, you should be able to form around 20. Place on a dehydrator tray and dehydrate for 4-6 hours or until they are dry on the outside but still moist inside.
1 ½ cups tomatoes, chopped</br> 1 red bell pepper</br> ½ cup sundried tomatoes, soaked</br> 1 lemon, juice</br> ½ cup fresh basil</br> 1 Tbsp. fresh oregano</br> 2 medjool dates, pitted</br> 3 Tbsp. olive oil</br> 1 clove garlic
Place all the ingredientes in a blender. Blend well until smooth . Taste and season to taste with salt and pepper. You can store in a jar in the refrigerator for up to 3 days.
Cut the ends of the zucchinis and spiral into noodles using a spiraliser. </br>
Mix the zucchini noodles with the tomato sauce.</br> Divide between four bowls. Top with 4 meatballs and garnish with fresh basil leaves.</br>
May 23, 2016