This really is most, most magnificent in taste and texture, quite apart from its health benefits, which are a huge bonus to this delight.
In summer I love cooking raw at least once a week, enjoying a mixture of raw food and non-raw foods only slightly heated up to below 115ºC so that they retain their nutrients and enzymes.
I cannot tolerate food without flavour, and I set myself a challenge (something I cannot resist) to create the most delicious pasta pesto, all raw sauce with great semi-raw zucchini spaghetti.
INGREDIENTS FOR PESTO
1 cup fresh rucola (rocket) -arugola
1 cup fresh flat leaf parsley
2 dozen fresh basil leaves
½ cup walnuts
Himalayan salt to taste
1 tsp nutritional yeast (if making it semi-raw)
1/8th cup extra virgin cold pressed olive oil
Process all ingredients until totally smooth.
INGREDIENTS FOR THE CREAM
1 cup cashew nuts
1 cup (250 ml) water
Process the nuts and water until smooth and creamy. Then add this cream to the pesto and process for half a minute until well blended. Taste for salt.
RAW OR SEMI-RAW ZUCCHINI SPAGHETTI
Now julienne your zucchini, or use a spiral veg slicer. Immerse your zucchini in very warm water for 2 minutes, or if not having the zucchini spaghetti totally raw, semi-steam them on a low heat for 10 minutes or so – the choice is yours.
Next, spoon the pesto in a warm saucepan, add the drained zucchini pasta, and stir well. Drizzle with olive oil, and decorate with sundried tomatoes and garlic slithers.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010