Now that summer is here, raw vegetable make up pretty much most of our meals. Our vegetable garden is full of beautiful vegetables and we take great delight in choosing what’s going to be on the menu tonight….
One of the best aspects of eating raw foods grown in your garden is the lack of chemicals used and the increased nutrient goodness, as you are eating them within minutes or hours of plucking them….Plus, I always feel rather virtuous, knowing I am being self sufficient and there is something very satisfying about gazing at vegetables you have grown from seed. I am definitely getting better at the gardening game with practice that’s for sure!
Garden Fresh Pasta And Sauce Is On The Menu Tonight!
Raw zucchini spaghetti and raw fresh, out of the garden tomato sauce is a super easy, healthy meal to serve your family for dinner tonight! It’s loaded with wholesome ingredients such as, zucchini, carrot, baby turnip, sweet potatoes, fresh tomatoes, sun dried tomatoes and herbs.
I can assure you, you’ll fall in love with this fast and easy to make meal that takes 20 minutes to make, that this will become a favorite in your household as it has in ours. This recipe was inspired by my dear friend Else. She serves this at our vegan potluck gathering. It’s sure to be a hit every time!
The Tomato Sauce
- 1 1/2 cups fresh tomato
- 2 tbsp. olive oil
- 1 cup of sundried tomatoes ( pre-soaked in water for about 1 hour or less)
- 2 tbsp. sweet onion
- 2 tbsp. braggs or nama shoyu
- 3 cloves of garlic
- pinch of sea salt
- 1 tsp. garlic powder
- 1 tsp. basil
- 1 tsp. oregano
Blend all the above ingredients in a blender till smooth put in the fridge.
Like a few extra flavor additions? You can add a bunch of garden fresh basil, lovely fresh parsley, a few sprigs of marjoram, lemon verbena, a stick or two of celery to create different flavors. The above recipe is a guide, and as you grow more experienced, you can put your culinary flair to good use and create your own uniquely delicious dish. You really can’t go wrong!
How To Make Raw Spaghetti- Hint- It’s Easier Than You Think!
In the meantime using The Paderno Spiral Slicer shown above, an affordable must for EVERY kitchen, spiralize your chosen vegetable. I have tried a few different spiralizers from the cheapest – you get what you pay for- to the more expensive models. Why do I like the Paderno so much? This is a 4-blade spiralizer which makes vegetable spaghetti, curly fries, cucumber ribbon strands, or spiraled apple strands and more in only seconds.
The 3-blade slicer has a nice sleek and compact design plus an additional blade so all in all you have 5 different cuts to choose from. It’s a great way to use your innate creativity to create beautiful looking raw and healthy meals. So, lets get into it shall we…
Spiral up about:
- 2 Medium zucchini’s
- I also like adding in 2 Baby turnips
- 1 Carrot
- 2 Sweet potato for color and sweetness.
*It is best to spiral the veggies in the morning and leave in the fridge until dinner time or at least a few hours before serving (this helps to soften them up)
This Is How Spiralized Zucchini Looks
Once you have the basic recipe down pat, you can add different root vegetables as I have done above with the turnips, carrot and sweet potato. You could add in celeriac, root artichoke, and beetroot as well. Use your imagination and culinary creativity to create a unique dish you just might fall in love with..
Just before you are ready to serve the raw spaghetti, toss with the sauce and garnish with chopped parsley or basil, or a mixture of both.