spaghetti-zuc0I love spaghetti. It’s like one of the fun-est stuff to eat. Especially how the Italians do it, twirling fat strands round and round the fork. Twirl and whirl- the perfect reason why kids and adult kids MUST play with their food.

Here’s a raw version of one of the most beloved dish in the world, minus the calories, plus all the goodness!

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Zucchini Spaghetti

1 large Zucchini  julienned

1 tablespoon Extra Virgin Olive Oil

2 Tomatoes

1  tablespoons of Italian Herb Blend (dried or fresh)

1 Bay leaf

1 can salt-free tomato paste or (5-6 softened sun dried tomatoes+ 1/2 can salt free tomato paste +1/4 cup water)

Few drops of Lemon Juice

Dash of Pepper

Dash of Cayenne Pepper

1/5 teaspoon Salt or less

Tiny bit of Agave Nectar if desired

2 Cloves of Garlic smashed if desired

spagettipaste

Cut Zucchini into fine julienne strands with a spiral slicer or shredder.

Blend all the other ingredients until smooth. Heat up sauce slightly.

Sprinkle with raw vegan parmesan cheese.
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I found this Annaya’s recipe on Green and Crunchy to be really awesome sounding:

“1 cup walnuts to 1 cup nutritional yeast- 1 cup of raw walnuts in the food processor and ground them until they were in small chunks. Then she added 1 cup of nutritional yeast and ground it some more. Add a pinch of sea salt”

For this particular plate, I used my leftover vegan ‘parma’ but I am so inspired by the above recipe that I shall head down to Kensington Market, where I can get a bulk of the stuff at wholesale price and make a fresh batch.

I also left out the garlic because I can never tolerate it raw. I understand some people love garlic, even in its natural state.

I love this dish so much because zucchini has a nice semi-softness to it and it’s low in calories. I am gonna make some of raw marinated mushroom balls the next round to compliment it. Look forward to it on upcoming posts!

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Filed under: Raw Vegan Recipes

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