Friday, August 17, 2012


Raw Vegan Puttanesca Sauce over Zucchini Pasta
* recipe by Crystal Bruneau

1 cup sun dried tomatoes, soaked in one cup of water for 20 minutes
2 cloves of garlic, finely chopped
1 tablespoon red onion, finely chopped

½ cup fresh basil, finely chopped
1 cup pitted kalamata olives
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 tablespoon dried Italian seasoning
1 cup cherry tomatoes, sliced in half or quarters
½ teaspoon fresh sea salt (or to taste)

*To Make The Puttanesca Sauce: Empty the sun dried tomatoes from the soak water. Roughly chop the sun dried tomatoes. Place them in a large mixing bowl, and add the rest of the ingredients. Mix thoroughly, and let the juices marinate together for at least 30 minutes. Serve over the Raw zucchini pasta!

Raw Zucchini Pasta
5 zucchini
2 tablespoons of olive oil
2 tablespoons freshly squeezed lemon juice

*To Make The Zucchini Pasta: Cut ends off zucchini then cut in half. Sandwich 1 segment of zucchini between the metal nose of your spirooli and spiked handle; start spinning. Repeat with the remaining zucchini segments. Voila, instant pasta! Toss the spaghetti in the olive oil and the lemon juice. Allow the spaghetti to sit at room temperature for at least one hour. For best results spoon out the marinated zucchini onto non-stick drying sheets and place in your dehydrator for one hour before serving.

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