Zucchini Pasta and Meatballs | Raw. Vegan. Not Gross.

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This pasta ain’t your nona’s recipe – but it’s also way better for you. Add in some amazing sauce and raw vegan “meatballs” and you’ve got yourself a meal. Buon Appetito! FULL RECIPE BELOW.

Zucchini Pasta and Meatballs Recipe

INGREDIENTS

pasta:
-3-4 zucchini squash
-½ t salt

meatballs:
-4 cups Portobello mushrooms, roughly chopped
-1 cup walnuts, soaked overnight
-½ yellow onion, chopped
-1 clove garlic
-1 T apple cider vinegar
-¼ cup parsley
-2 t cumin
-1 T Nama Shoyu
-½ t salt

red sauce:
-1 cup Brazil nuts, soaked overnight
-1 cup sun-dried tomatoes, soaked overnight
-1 medium tomato
-3 T lemon juice
-3 T olive oil
-1 T agave nectar
-1 t red pepper flakes
-1½ t salt

PROCESS
1. Spiralize, mandoline, or just cut zucchini into noodles. Toss with ½ t of salt and set aside in a colander to drain.
2. Drain walnuts and add all meatball ingredients (except the Portobello mushrooms) to the food processor and blend, then add Portobello mushrooms and blend for a few pulses.
3. Roll meatballs into balls, place in dehydrator overnight or in the oven on a silpat sheet or parchment paper for about 1-2 hours at 200F, depending on your oven’s temperature.
4. Drain Brazil nuts and sundried tomatoes and add all sauce ingredients to food processor. Blend. Set aside in a bowl.
5. Assemble everything on a plate.

BENEFITS
– high in fiber
– fights free radicals
– prevents disease

Credits:
Director: Eric Slatkin
Producer: Emily Mraz
Starring: Laura Miller
DP’s: Ramy Romany / Carlo Orecchia / Chris Low
Sound: Jared Simmons
Grip: James Navaira
Food Stylist: Maria Zizka — www.mariazizka.com
Hair and Make-up: Linda Sammut
Editor: Jeremiah Mayhew
Recipe: Laura Miller
For more info on Laura visit:
http://sidesaddlekitchen.com

Music by:
http://bromeliadmusic.com

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