October 1st, 2011
(Recipes and pictures by rawobjectivism.com)
Spaghetti and marinara is one of my favorite meals. I’ve made a low-fat raw vegan (LFRV) variation on this classic with zucchini “noodles” and fresh veggies for the sauce. The taste and texture are much akin to to “normal” spaghetti and marinara but it is raw, vegan, and incredibly tasty!
The easiest way to make zucchini or other raw veggie noodles is to use a spiral slicer. If you don’t have one, a vegetable peeler will do in a pinch. I use the Joyce Chen Spiral Slicer.
Either way, you first need to peel the zucchini to allow for the correct texture of the noodles. (Leave the skin on for crunchier feel.) To use the vegetable peeler, peel around the zucchini continuously to create long, flat noodles (also good for fettuccine style “noodles”). If you are using a spiral slicer, place the vegetable on the center pin of the slicer, and spiralize until the veggie is nearly gone. (I usually eat the remaining 1/4-inch slice, yum!)
After spiralizing or peeling you should have a nice quantity of zucchini “noodles” ready for sauce.
2 large, fresh tomatoes
1/3 c. sun-dried tomatoes
1/4 c. fresh basil
1/4 c. fresh oregano
2 cloves garlic (optional, not considered LFRV)
4 white mushrooms
Chop mushrooms and press the garlic. Add both to the sauce and mix.
Pour sauce over “noodles” and serve.
Use bell peppers in the place of or along with mushrooms for a crunchier texture and a tangier taste.