Raw Vegieghetti with Marinara Sauce
This was our first “raw” main meal and there will be many more to come. We will continue to have our cooked meals, but we would like to increase the percentage of raw meals a bit more. I’m looking forward to growing a lot more vegetables in our garden, particularly for our raw meals.
This marinara sauce tasted fantastic, and we were quite surprised that even late that night, we were not getting hungry.
Serving Size: 4
for the marinara sauce:
- 1 cup sun-dried tomatoes, soaked in 1 cup of water until soft
- 1 cup fresh tomatoes, chopped
- 1/2 ripe mango
- 10 green olives, pitted
- 3 Tbs. olive oil
- 2 cloves garlic, peeled and sliced
- 1 tsp. ginger, grated
- 1/4 cup fresh basil
- 1/4 cup fresh oregano
- 1 tsp. salt
- 1/2 lemon, juiced
- 2 Tbs. hemp seeds, pine nuts or almonds, (optionally as thickeners)
for the vegetable spaghetti:
- 4 med. carrots, peeled, and thinly sliced
- 2 med. parsnips, peeled, and thinly sliced
- 1 med. zucchini, thinly sliced
- 1 med. sweet potato or yam, thinly sliced
- Puree all the ingredients for the marinara sauce in a blender.
- To make the vegetable spaghetti, it helps to have a spiral slicer. It will save time, and the vegetables will resemble spaghetti more. If you don’t have one, then a good vegetable peeler will also work.
- Peel the carrots and slice them into a bowl of water so that they don’t dry out.
- Peel the parsnips and slice them into a bowl of water with some lemon juice so that they don’t discolor.
- Peel the sweet potato and continue making strips with the peeler.
- Peel the zucchini into a bowl of water.
- Drain all into a colander and mix in a large bowl.
- Serve the vegetable spaghetti with the marinara sauce on top.
Adapted from various raw blogs and sites like sadtoraw.com and others.