Raw. Vegan. Not Gross.

Zucchini Pasta and Meatballs (1x20)

Air date: Nov 07, 2013

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! 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