real raw kitchen: RECIPE: mushroom and tomato fettuccini

Tuesday, January 31, 2012

RECIPE: mushroom and tomato fettuccini


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)

Ingredients
  • 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
Instsructions

  • 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.


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