Food PhilosophyJanuary 5, 2015
Launch EventJanuary 28, 2015
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"
Equipment needed: spiralizer, food processor
- 1 1/3 cup walnuts, soaked several hours
- 1 tbsp nutritional yeast
- 2 tsp nama shoyu
- 2 tsp freshly squeezed lemon juice
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp green onion, thinly sliced
- 1 1/2 tbsp parsley
- 1 tsp garlic, minced
- 3. Sauce
- 1½ cup sun-dried tomatoes, soaked for ½ hour
- 1 roma tomato, chopped
- 1/4 cup fresh basil
- 1 garlic clove
- 1 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp raw agave
- Pinch of sea salt
- To make the noodles, spiralize zucchinis. Set aside.
- 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.
- 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.
- Pour sauce onto zucchini noodles and mix. Top with meatballs. Bon appétit!