Raw Food Wednesday 2/04
Spaghetti and Meatballs
We haven't made the spaghetti and meatballs in a while -- but the zucchini and mushrooms (for the meatballs) needed to be used ASAP.
For the spaghetti, zucchini is spiral cut and tossed with a quick tomato sauce: tomato, sun-dried tomato, date, jalapeno, nama shoyu, olive oil, oregano and pepper.
(makes 16-20 meatballs)
1 cup mushroom, minced
1 tsp. black pepper
1 tbs. nama shoyu
1 tbs. olive oil
1/2 cup cashew, soaked
1/4 cup almond, soaked
1/4 cup sunflower seeds, soaked
1 tsp. jalapeno, minced
1/4 cup sun-dried tomato, soaked for 20 minutes
1 tbs. parsley, minced
1/4 cup flax seed, ground
1/2 tsp. salt
Toss the mushrooms with the olive oil, nama shoyu and pepper, then dehydrate for 30 minutes at 105F.
Drain the soaked nuts, add to the vita-mix with barely enough water to break the nuts almost completely down. You want a little texture left. Remove and add to a mixing bowl.
Add the dehydrated mushroom, sun-dried tomatoes, jalapeno and parsley to the vita mix and puree. Add to the nut mixture and combine with 1 tbs. of the ground flax seed.
Form the mixture into roughly 1" balls and roll around in the ground flax seed and salt mixture to completely coat. Place in the dehydrator for 6-8 hours at 105F, rotating halfway through. If needed, you can re-shape them around this time.
The pizza is the usual sprouted buckwheat crust with cashew cheese, tomatoes, walnut topping.
Raw Pizza Crusts
1 cup of buckwheat, sprouted
1/2 cup of pumpkin/sunflower/almond (whatever you like)
1/4 cup sun-dried tomatoes, soaked
1 small tomato
1 tsp. olive oil
1 tsp. jalepeño
1 tsp. thyme
1 tsp. nama shoyu
Soak the buckwheat for about six hours, then place it in a small colander and cover loosely with a cloth napkin or small hand towel, then rinse/toss every 12 hours or so to keep it from getting gloopy (that's a technical term). After two or three days you should see the the sprouts pretty clearly.
Process the sprouted buckwheat in a vita-mix with at least a 1/4 cup of water, put in a large mixing bowl. Process the nuts/seed with 1/4 cup of water until smooth. Add to the buckwheat. Process the rest of the ingredients, add to the bowl, mix thoroughly. It should be somewhat thick and spreadable.
For these crusts we used a 4" ring mold, and spread the mixture out on a dehydrator sheet about 1/4" thick. Dehydrate at 105F for 4-6 hours, flip and go another 4 hours.
At no point did Sandra Lee sneak in and make the tablescape ;)