The noodles were ridiculously easy to make, just slice them on the mandoline, with a peeler or a spiral slicer and you have the most beautiful, living, fresh pasta you've ever laid eyes on.
Ingredients
1 Carrot
1 Bell Pepper
1 Zucchini
1/4 cup Almonds
1/4 cup Walnuts
Cumin, coriander, turmeric, cayenne, etc. and other spices
2 cloves garlic
Olive oil (or water)
Pinch of salt & pepper
1 Tomato
Basil, Oregano, other spices
1 clove garlic
2 Tb sun-dried tomatoes
Olive oil (or water)
Pinch of salt & pepper
1/2 cup mushrooms
Noodles: Slice all the veggies very thin on a mandoline (or by hand), into noodles. Sprinkle on a little olive oil an salt and set aside.
Nut Balls: In food processor, pulse almonds, walnuts and garlic until they're in a very rough flour size. Add spices of your choice and salt (cumin makes a big difference... it makes it taste like taco meat!) Then add olive oil until the mixture is crumbly, but sticks together when you shape it.
Shape it all into nut balls and refrigerate for an hour or so. Or you can dehydrate them for 2-4 hours (what I did).
Sauce: Process tomato, mushrooms, sun-dried tomatos, garlic, salt, and your choice of spices until it's like a thick sauce. Add olive oil until you get the consistency you want.
Assembly: Pour sauce onto noodles and mix well, until all are coated. Serve with the nut balls. Enjoy!
Once again, from one of my fav raw food blogs:
http://www.thisrawsomeveganlife.com/2011/10/vegetable-spaghetti-with-tomato-herb.html#.Uqesx_QW2So
1 Carrot
1 Bell Pepper
1 Zucchini
1/4 cup Almonds
1/4 cup Walnuts
Cumin, coriander, turmeric, cayenne, etc. and other spices
2 cloves garlic
Olive oil (or water)
Pinch of salt & pepper
1 Tomato
Basil, Oregano, other spices
1 clove garlic
2 Tb sun-dried tomatoes
Olive oil (or water)
Pinch of salt & pepper
1/2 cup mushrooms
Noodles: Slice all the veggies very thin on a mandoline (or by hand), into noodles. Sprinkle on a little olive oil an salt and set aside.
Nut Balls: In food processor, pulse almonds, walnuts and garlic until they're in a very rough flour size. Add spices of your choice and salt (cumin makes a big difference... it makes it taste like taco meat!) Then add olive oil until the mixture is crumbly, but sticks together when you shape it.
Shape it all into nut balls and refrigerate for an hour or so. Or you can dehydrate them for 2-4 hours (what I did).
Sauce: Process tomato, mushrooms, sun-dried tomatos, garlic, salt, and your choice of spices until it's like a thick sauce. Add olive oil until you get the consistency you want.
Assembly: Pour sauce onto noodles and mix well, until all are coated. Serve with the nut balls. Enjoy!
Once again, from one of my fav raw food blogs:
http://www.thisrawsomeveganlife.com/2011/10/vegetable-spaghetti-with-tomato-herb.html#.Uqesx_QW2So
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