Friday, November 8, 2013

Sea Spaghetti and Marinara Sauce, with Avocado

The following recipe is another raw pasta dish. This time, instead of using the typical raw zucchini, the recipe calls for Sea Spaghetti. Sea Spaghetti is a type of delicious and nutritious sea vegetable or seaweed. It is the perfect pasta to serve with your favorite raw marina sauce. When this sea vegetable is soaked it takes on the texture of pasta, and the look of pasta.  The Sea Spaghetti can be hard to find. I found my selection online through The Raw Food World Site.

2 handfuls, Sea Spaghetti

Sauce Ingredients:
½ cup sun-dried tomatoes, soaked, and rinsed
3 dates, pitted, and soaked
4 Roma tomatoes, chopped in chunks
1 clove garlic, minced
1 teaspoon fennel seeds
1 teaspoon Celtic sea salt

Other Ingredients:
1 avocado, skinned, pitted, sliced thin
3 leaves, of red lettuce, rinsed, and chopped in chunks
1 handful, pine nuts
5 black olives (in cold pressed oil)
½ cup white mushrooms, rinsed and sliced thin

Soak the Sea Spaghetti for about 30 minutes, rinse well and drain. Prepare the marinara sauce by processing all the ingredients until well blended. Slice up your avocado, and prep the lettuce. When ready to serve, plate the dish as follows:

Lay lettuce nicely on the plate. Add the sea spaghetti. Pour as much of the marinara sauce as desired. Layer mushrooms on top. Then add slices of the avocado on top and around the plate. Sprinkle pine nuts, and set the olives around the plate. Ready to serve.

Ground the pine nuts to make a raw vegan Parmesan cheese.

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