Raw Pasta Revolution #4 – Spaghetti Bolognese

imageContinuing with my theme of raw pasta dishes, we move onto what has to be the penultimate classic pasta dish – spaghetti bolognese.

A favourite for everyone from children to grandparents, the combination of rich tomato sauce and long spaghetti noodles is always a winner.

So – how to make it raw?  Thankfully, Rebecca from Shine on Raw has done the hard work for us, and created a very tasty version of the traditional dish.  I tried it for the first time last night, and I must say that the result was pretty darn good.  I even used the suggested garnish of olives, and found that they blended in well (that’s pretty good for a non-olive lover).

If you decide to give it a whirl, I’d love to hear your thoughts.

Original recipe from Shine on Raw:

Ingredients

  • 2 zucchinis
  • 1 cup of tomatoes
  • 1/2 cup of sundried tomatoes
  • 1/4 chopped onion
  • 1/2 cup chopped fresh basil
  • 2 tablespoons of fresh rosemary leaves
  • 2 tablespoons of olive oil
  • 1 date
  • 1 teaspoon salt
  • Pinch of ground pepper
  • 1/2 cup of chopped walnuts

Methods

  • Use a spiraliser to make ‘spaghetti’ from the zucchinis
  • Add all sauce ingredients, except the walnuts, to a blender and blend until you reach your desired consistency
  • Stir through the walnuts
  • Pour over the pasta and mix through
  • Top with chopped black olives

My Notes

  • Once again, I didn’t have all of the specified ingredients (when will I learn??), so had no onion or rosemary.  The sauce was still full of flavour, and I didn’t find it lacking
  • I used semi-dried tomatoes instead of sundried
  • The original recipe states to peel the zucchinis, thus providing more traditional white spaghetti.  I always leave the skin on though, in order to keep all of those extra goodies.

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Raw Pasta Revolution Recipe #3 – Alfredo (version 2)

20140206-141512.jpgWhilst yesterday’s Alfredo recipe is my favourite, this recipe is also very scrumptious!  It is a bit of a lighter version, reminiscent of a cream sauce rather than a cheese sauce.

I like to mix it up, so sometimes will use this version, and sometimes #1 version.  You will no doubt find your own favourite.

One thing I will mention is that I am still adapting to the use of raw garlic.  When using it raw, the flavour and ‘kick’ are condensed, as they aren’t sweated out during a sautéing process.

The first time I made this recipe, I think I could have breathed fire.  There were certainly no vampires in the near vicinity!  Now, I tend to use only half the recommended amount of garlic in a recipe.  But if you really like garlic, go for it!

 

Original Recipe from The Rawtarian

Ingredients

  • 2 ½ cups cashews
  • 1 tablespoon lemon juice
  • 3 cloves garlic
  • 1 ½ cups water
  • 1 teaspoon thyme spice
  • 1 teaspoon sea salt

Method

  • Throw it all in the blender and blend til it gets alfredoey!  It’ll get really nice and creamy, so keep blending…and you’re done!
  • Serve over raw noodles

 

My Notes

As always, I find grinding the cashews into meal first provides a smoother end result
3 cloves of garlic!  One is sufficient for me, but each to his own.
I used some mixed dried herbs, as I didn’t have thyme spice (the mix included thyme, oregano & rosemary)

Raw Pasta Revolution Recipe #2 – Pasta Alfredo (version 1)

20140206-141452.jpgTime for pasta sauce #2 – Alfredo.  There are two variations of ‘alfredo’ sauce that I have tried so far, and I will talk about each.  Today we’ll look at the ‘cheesy’ version.

 

Traditional Italian Alfredo sauce was simply cheese and butter.  However, there are now many varieties available, particularly where it has been commercialised for pre-packaged sauces and pasta mixes.  Flour, eggs, cream, starch and vegetables can all be found in sauces labelled as Alfredo.  Essentially, the main theme is a pale, creamy pasta sauce.

 

Obviously, with the Raw Food diet, most of the abovementioned ingredients don’t work.  With some creativity and an open mind though, you can almost believe you are eating the original Italian creation.

 

This is my go-to raw meal, when I’ve had a busy day and don’t want to spend much time in the kitchen.  It is so ridiculously easy to make.  Plus healthy and nutritious to boot!

 

Original recipe from Shine On Raw.

 

Ingredients

 

  • 2 zucchinis
  • 1 cup of cashews
  • 6 tablespoons of sunflower oil
  • 2 tablespoons of nutritional yeast
  • ½ tablespoon of Bragg Liquid Aminos
  • ¼ cup of water (or for desired consistency)
  • ½ cup of walnuts
  • Salt and pepper to taste

 

 

Method

 

  • Use your spiraliser or peeler to create wide noodles from the zucchinis
  • Add all sauce ingredients except the water and walnuts to a food processor and blend until smooth
  • Add the water slowly until you reach your desired consistency
  • Stir through the walnuts
  • Pour over the pasta and mix thoroughly

 

 

My Notes

I used extra virgin olive oil instead of sunflower oil
I used Tamari instead of the liquid aminos
Instead of walnuts, I tend to use slivered almonds, or just skip them completely
I tend to add a little more nutritional yeast, for an extra cheesy flavour
Grinding the cashews first produces a smoother end result

Raw Pasta Revolution – Recipe 1 Basil Pesto Pasta

20140206-141503.jpgI love pasta!  I think I’ve mentioned that before.  Several times.

When I began investigating the Raw Food diet, it was with a heavy heart that I realised pasta would no longer be on the menu.  Not the pasta I was used to anyway.

However, I have fallen in love with raw zucchini pasta, and the available range of sauces that can be made.  I can honestly say that I haven’t missed traditional pasta at all.

Over the next few posts, I will explore a variety of pasta dishes and give you my verdict on how they compare.

We will start with Basil Pesto Pasta (pesto being another dish I am rather partial to).  First though, let’s look at what ‘raw pasta’ is.

Rather than traditional pasta, which is made from flour and eggs, rolled and then boiled, raw pasta is made from vegetables.  Zucchinis tend to work the best, as they have firm flesh that doesn’t disintegrate when formed into noodles.  You can however throw in some carrot (or other vegies) to mix up the texture a bit.  Cucumbers don’t tend to work well, as they are too wet.

To form the noodles, the easiest option is to use a spiraliser.  This was the first raw appliance that I bought, and it was worth every cent!  It honestly takes about 60 seconds to make two bowls of noodles – and that includes washing, topping and tailing the zucchini.  The spiraliser I have has 3 blades, so I can make thin noodles, thick noodles, or wide strips, tagliatelle-style. If you don’t have a spiraliser, you could use a julienne peeler, a grater, mandolin, or simply chop the zucchini finely (if you have good knife skills, unlike me).

Then it’s simply a matter of making your selected sauce and tossing the noodles through.  Buon appetito!

Basil Pesto Pasta.  Original Recipe from Shine on Raw.

Ingredients

  • 2 large zucchinis
  • ¼ cup pumpkin seeds
  • ¼ cup pine nuts
  • ½ cup olive oil
  • 2 tablespoons lemon juice
  • 2 cups lightly packed basil
  • 2 cloves garlic
  • 1 teaspoon salt

Method

  • Spiralise the zucchinis
  • Blend the pesto ingredients in a food processor
  • Pour the pesto over the zucchinis and mix well

My Notes

I didn’t have any pumpkin seeds, so I used additional pine nuts instead
I found the full amount of salt a little overpowering, so suggest adding half then adjust to taste from there
I added some semi-dried tomatoes when mixing the pesto through
I halve the recipe to serve 2
You honestly don’t miss the cheese in the pesto!  The pesto would also make a great dip, though I would probably reduce the amount of oil a little to make a thicker mix if that was my intention.