Posted By Michael Rahman on 27 February 2015
Eating raw is one of the healthiest things you can do for your body, but in the winter we find ourselves craving heavy carbs, especially pasta. Here are some recipes for some vegan pastas where vegan carbs replace the starch of pasta noodles and that still have the mouth-feel and fullness factor of pastas made from grain.
Remember too that eating raw means exactly that so you won’t be boiling water, frying or broiling a thing to make any of these delicious raw pasta dishes.
Cinnamon Beet Pasta
10 cherry tomatoes
1 large red beet
5 red stems of Swiss chard, chopped
1 handful of cilantro
1 handful basil, shredded
Sprig of fresh thyme
1/2 teaspoon cinnamon
6 large zucchinis
Cut zucchinis into pasta using a vegetable pasta-making machine called a spirolizeror a mandolin so that they resemble long noodles. Place the zucchinis into a drainer to drain.
Blend the other ingredients until smooth. Put the pasta in the bowl and pour it over the pasta and serve.
Calories: 1284 Fat: 79g Cholesterol: 0mg Sodium: 373 mg Carb: 26g Dietary Fiber: 7g Sugars: 22g Protein: 8g.
Mock Mac N’ Cheese
3 organic zucchini, julienned into noodles
1/2 cup chopped red bell pepper
1/4 cup spring water
2 tablespoons lemon juice
3 tablespoons olive oil
4 tablespoons nutritional yeast
1/2 teaspoon salt
2 cloves garlic, finely minced
1/4 teaspoon shallots, finely minced
1/2 teaspoon apple cider or red wine vinegar
1 teaspoon cracked black paper
Preheat oven to 115 F. Julienne the zucchini into long strips so they resemble noodles.
Blend with the rest of the ingredients until creamy. Toss with the noodles in a shallow dish.
Dry out the raw dish for 1 hour. It will still be raw but with less water in it which gives the dish its texture.
Calories 510 Fat: 10g Cholesterol: 0mg Sodium: 18 mg Carb: 357g Dietary Fiber: 4g Sugars: 9g Protein: 8g.
Mushroom Walnut Pasta
Makes 4 servings
6 sundried tomatoes, plumped in water
5 black olives, chopped
2 tablespoon nutritional yeast
2 tablespoon pine nuts
1 tablespoon walnut oil or olive oil
1 teaspoon red pepper flakes
6 garlic cloves, chopped
several fresh basil leaves
dash of sea salt
1 medium zucchini, spiralized or julienned into thin noodles
1/4 cup walnuts, soaked and dehydrated
1 tablespoon nutritional yeast
1 garlic clove, minced
a pinch sea salt
fresh cracked ground black pepper
Combine sauce ingredients in a food processor. Toss with mushrooms and zucchini. Process walnuts, yeast, garlic and sea salt until you have a crumble. Sprinkle over pasta and sauce and serve.
Calories: 974 Fat: 62g Cholesterol: 0g Sodium: 1192 mg Carb: 37g Dietary Fiber: 13g Sugars: 30g Protein: 21g.
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