Mmmm mmmm. That was a tasty dinner!!! I truly love spaghetti, and I definitely do not want to be eating the real stuff often. Eating it this way satisfies my craving for pasta. Here I had zucchini pasta with my newly created Rawlfredo Sauce 🙂 Because I wanted to keep the whole dish raw, I dehydrated onions and mushrooms to top it off with. I could have easily sautéed them but as I said, I really wanted to keep the dish raw, and these tasted amazing. (Sorry for my lack of photography skills, this photo definitely does’t make this dish justice.)
Ingredients for mushroom topping:
- 1 large portobello mushroom, thinly sliced
- 1 cup buttons, thinly sliced
- 1 red onion, thinly sliced
- 4 TBS olive oil
- 2 TBS balsamic vinegar
- 1 tsp salt
- 1 TBS dried mixed herbs
- Put everything in a bowl and gently rub to mix all the seasonings in well with the vegetables
- put on a dehydrator sheet
- dehydrate for about 4 hours.
- Make zucchini pasta , mix in the rawlfredo sauce and top it with the mushroom and onion mixture.
It was my first time making a raw mushroom mixture like this, and it came out perfect. I love it and I will definitely do it again.
Most times I end up making patties it is because I have left over grains of some sort. I love making patties for the kids because it is such an easy way to pack veggies in without them paying attention. This is such a quick lunch to make if you have everything on hand. Here is my latest patty creation.
- 1 cup cooked brown rice
- 1 small zucchini
- 2 TBS fresh chopped parsley
- 4 mushrooms
- 2 eggs
- 2 TBS rice flour (any flour will do)
- 1 tsp salt
- 1 TBS olive oil
- mix everything together in the for processor with the S blade until well combined.
- make 3 inch patties on a skillet and cook about 2 minutes each side.
- makes about 12 patties
Since the only ingredient that needs cooking is the egg, there is no need to cook for too long.
I served it with a leftover red bell pepper sauce that I had made. I didn’t write down the recipe for this one as I was making it but I really liked it so I will be making it again. Stay tuned for an update on that 🙂
This amazing flatbread was a happy accident. I originally was trying to make a raw mushroom patee and it was a flop. the beauty with raw foods is that there are often ways to recover. So I turned my not so tasty patee into this amazing flatbread.
1 cup pumpkin seeds (dry measure)
1cup sunflower seeds (dry measure)
1 cup flax seeds (dry measure) (soak in 2 cups of water)
5 cups chopped mushrooms (I mixed portobello and buttons)
2 cups chopped flat Italien parsley
1/2 onion, chopped
2 coves of garlic, chopped
2 TBS olive oil
2 TBS balsamic vinegar
1 tsp salt
*Soak all seeds for a minimum of 4 hours, flax seeds in separate bowl. Rinse and strain the pumpkin and sunflower seeds.
*Chop all other ingredients in 1 bowl.
*Put everything in food processor and process until somewhat pureed. My food processor is small so I had to do this in 3 steps. Each time making sure to put equal amounts of seeds and mushroom mixture in the food processor.
*Spread on dehydrator sheets about 1/2 inch thick.
*Dehydrate at 110 for about 9 hours, score, flip on mesh screen, and dehydrate another 6 hours or until desired consistency.
*top with whatever you like
(I’ve made these thinner and as crackers as well, but personally I prefer the thicker flatbread version. )