Sunday, August 16, 2015

Recipe: RAW "Zoodles" with Sundried Tomato Marinara and Cashew Parm

This is the perfect recipe for summer when you don't feel like heating up the kitchen but are still craving comfort food.  The flavors of the sauce will make you think you've been slaving away for hours, and yet it comes together in just seconds.

Instead of traditional pasta, the base of this dish is zucchini noodles, or "Zoodles," made with a spiralizer.  It's a fun little gadget that's great for kids or even the kid at heart.  You'll enjoy making these!

See how to make zoodles with sundried tomato marinara!

Raw “Zoodles” with Sundried Tomato Marinara and Cashew Parm 
Zucchini noodles or “zoodles” are made with a spiralizer and they’re a fun way to get kids involved in meal prep. The sauce can be whisked up in mere minutes with a food processor so you can have dinner on the table in no time.

Ingredients:1 zucchini
2 campari tomatoes, seeded and chopped
1/2 cup sun-dried tomatoes (about 8)
1/4 cup kalamata olives
2 cloves garlic
2 Tbl chopped fresh parsley
1/4 cup chopped fresh basil
2 Tbl extra virgin olive oil
Sea salt to taste

Directions:Cut ends off zucchini, slice into pieces that will fit easily into spiralizer, and spiralize on thin setting to make “zoodles” Pulse tomatoes, sun-dried tomatoes, olives and garlic 5-6 times in a food processor or until coarsely chopped. Add remaining ingredients and pulse 1-2 times to combine. Use as topping for spiraled zucchini spaghetti.

Cashew ParmIngredients:1/2 cup raw cashews (soaked, drained & rinsed, then dried)
2-3 Tbl nutritional yeast
1/4 tsp sea salt

Directions:Pulse together all ingredients in a food processor until finely chopped and well blended.

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