A lot of raw dinners are complicated and fancy and let’s be real … I’m neither complicated nor fancy. However, this dinner is savory, flavorful, and super simple. You get the feeling and satisfaction of carbing out on a nice plate full of pasta, but instead you’re feeding your cells pure life force.
RAW Mushroom and Tomato Fettuccini
(adapted from Raw Food Real World)
- 2-3 medium goldbar squash and zucchini, each
- Sea Salt
- 2 cups cherry tomatoes, halved
- 2 cups oyster mushrooms (or any delectable mushrooms, really) roughly chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons Nama Shoyu
- a pinch of dried rosemary
- a handful of dried oregano
- Marinate the mushrooms for a few hours in the olive oil-balsamic vinegar-nama shoyu mixture and then toss the tomatoes in with them for another hour.
- Spread this mixture onto a Teflex sheet and dehydrate at 104 degrees for about 2 hours. I would recommend doing this longer so that the tomatoes can get the wonderful sundried taste.
- About 30 minutes before you’re ready to eat take your squash and zucchini to a mandolin slicer and make long, beautiful strips out of them.
- Put all of the strips into a bowl and cover with a scant handful of seat salt.
- Rub the salt through the strips until it’s evenly covering all of them. *
- Place the salted squash and zucchini in a colander over a bowl and let sit for about 30 minutes.
- Pat dry the noodles and mix well with the remaining ingredients.
*Salting the squash and zucchini releases the water and makes them so pliable and perfect and also prevents them from releasing too much water into what would be a very wet pasta dish.
So simple. So delicious. So natural. YUM.