Spaghetti With Marinara Sauce and Meatballs
Garlic and Shallot Bread
A classic one-two combo...
Zucchini pasta with marinara sauce (tomato, sun-dried tomato, red bell pepper, dates, basil, olive oil, lemon juice, salt, pepper), with "meatballs" (portobello mushrooms, almonds, sunflower seeds, red bell pepper, cherry bomb pepper, celery, olive oil, nama shoyu, pepper, oregano, parsley, rosemary) formed into balls and then rolled in a ground flax seed coating and dehydrated for 8 hours at 115F.
The garlic/shallot bread (not shown) is a riff on the Onion Bread from RAWvolution. Using a benriner to cut the shallots thinly makes all the difference in texture -- making it much easier to roll thinly, which makes for a crisper bread...