Raw Spaghetti & “Meat”balls

Food Philosophy
January 5, 2015
Launch Event
January 28, 2015
raw vegan spaghetti

One of my favorite comforting raw dishes to make is raw spaghetti and “meat”balls. It’s also a good option to make for those who may be hesitant to try a raw meal. You’ll need a food processor and a spiralizer for this recipe. Spiralizers magically turn vegetables or fruits into noodles. I recommend the Paderno World Cuisine Tri-Blade spiralizer or the Veggetti Spiral Vegetable Cutter. If you have a dehydrator, you can also dehydrate the “meat”balls for about 2 hours or until firm – but this isn’t necessary. The following recipe is adapted from Matthew Kenney’s Everday Raw Express. Makes 2-4 servings.

Raw Spaghetti and "Meatballs"
Serves 4
Equipment needed: spiralizer, food processor
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1. Spaghetti
  1. 4 large zucchini
2. "Meatballs" (makes 12)
  1. 1 1/3 cup walnuts, soaked several hours
  2. 1 tbsp nutritional yeast
  3. 2 tsp nama shoyu
  4. 2 tsp freshly squeezed lemon juice
  5. 1 1/2 tbsp extra virgin olive oil
  6. 1 tsp green onion, thinly sliced
  7. 1 1/2 tbsp parsley
  8. 1 tsp garlic, minced
  9. 3. Sauce
  10. 1½ cup sun-dried tomatoes, soaked for ½ hour
  11. 1 roma tomato, chopped
  12. 1/4 cup fresh basil
  13. 1 garlic clove
  14. 1 tbsp freshly squeezed lemon juice
  15. 2 tbsp extra virgin olive oil
  16. 1 tbsp raw agave
  17. Pinch of sea salt
  1. To make the noodles, spiralize zucchinis. Set aside.
  2. To make the sauce, blend garlic, lemon juice, olive oil, agave and sea salt in your food processor. Add sun-dried tomatoes, and basil; mix until smooth. Add chopped tomatoes and pulse until it’s a thick consistency that you like.
  3. To make the "meatballs", pulse walnuts, nutritional yeast, olive oil, lemon juice, nama shoyu and garlic in your food processor. Process until smooth. Add green onion and parsley and pulse until combined. Form 12 little round meatballs from the mixture.
  4. Pour sauce onto zucchini noodles and mix. Top with meatballs. Bon appétit!
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