Real Food Rehab

No rigid rules, labels or dogmas.... just REAL food, for your body, mind & soul!

For this week's Foodie Friday I wanted to create a menu around ingredients that I already had on hand either in my raw food pantry, refrigerator or garden. Here are a trio of pastas and sauces to choose from and a fairly over the top dessert - raw spumoni ice cream - ENJOY!!


Fra Diavolo
This is an Italian-American fusion sauce that is typically served with a pasta that includes seafood. I decided that it would be the perfect compliment to the Sea Spaghetti that RFR member Vegan for Life sent me. I've been curiously staring at that package and couldn't wait any longer. You could easily substitute zucchini or kelp noodles in this dish.

3 ripe garden tomatoes, chopped
1 small yellow onion, diced
1/4 cup black olives, sliced
2 garlic cloves, minced
3 tablespoons olive oil
3 tablespoons dry white wine (optional)
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves
pinch of freshly cracked pepper
1 package of Sea Spaghetti, soaked overnight & rinsed several times

For the Noodles:
Begin by covering the sea spaghetti with water in a medium bowl, cover and put into you refrigerator for at least an hour. The instructions on the website say the longer you soak them, the less "sea flavor" remains. I would recommend changing the water a couple of times before the final rinse before serving.

For the Sauce:
Whisk together the olive oil and white wine and add all of the chopped ingredients, mixing together until well coated. Pour the ingredients over the spaghetti and serve.

Note from me....the noodles have a distinct sea weed-ish flavor and are a little slimy. I think they're a really interesting raw pasta substitution. 
 


White Truffle Cream Sauce with Marinated Mushrooms & Fresh Peas
If you like Fettuccine Alfredo this sauce is a great alternative - I found it absolutely delicious!!

For the Sauce:
1 cup soaked cashews
2 - 3 tablespoon nutritional yeast
2 tablespoons fresh lemon juice
1 1/2 tablespoon white miso
2 tablespoons truffle oil 
2 cloves garlic
1/4 cup cold pressed olive oil
water, as needed to blend

Put all ingredients into a high speed blender and combine until creamy. Add water if needed to reach the desired consistency. I keep the sauce fairly thick, as it will thin once combined with the noodles.

Marinated Mushrooms
1 cup sliced fresh mushrooms (I used shiitake from my local market)
2 tablespoon olive oil
3 tablespoons coconut aminos (you could use nama shoyu or tamari)
2 garlic cloves

Whisk together the marinade and pour over the mushrooms, tossing well to make sure everything is fully coated. Cover the mushroom and allow them to sit for at least an hour to full absorb the flavor.

To Serve:
Open a package of Kelp Noodles and rinse them thoroughly. I have found that these noodles stay well in the refrigerator for days if you allow them to soak in pure water until you're ready to use them. Put some of the noodles into a bowl and scoop some of the White Truffle Sauce over the noodles, stirring well to coat the noodles. Put the sauce covered noodles onto a serving plate and arrange some of the marinated mushroom on top along with a sprinkling of fresh peas.


Creamy Red Sauce with Zucchini Noodles
There used to be an Italian restaurant in Tulsa that my husband and I would go specifically for a pasta dish that had a decadent, rich, cream based red sauce. I put these ingredients together to try to recreate that sauce and it turned out pretty delicious!

For the Red Sauce:
2 large ripe tomatoes, chopped
2 red bell peppers, chopped (I coated these with olive oil and dehydrated them for about 3 or 4 hours to bring out a more intense flavor.....like roasting)
1/2 cup cashews, soaked and drained
2 medjool dates
splash of red wine vinegar
pinch of crushed red pepper flakes (optional)
8 basil leaves
generous pinch of fresh oregano

Start by blending the cashews, dates, vinegar and some juice from one of the tomatoes in a food processor. Process until you reach a smooth consistency and then add in all the other ingredients, pulsing until well combined. This sauce will keep well in a covered container in your refrigerator for several days. Do not combine with the noodles until you ready to serve.

For the Zucchini Noodles:
2 zucchini squash

Using a spiral slicer, a julienne peeler or standard vegetable peeler, create your noodles.

To Serve:
Put the noodles onto a serving plate and cover with the Creamy Red Sauce. Garnish with additional basil leaves. 


Raw Spumoni Ice Cream
Spumoni is a molded Italian ice cream made with layers of different colors and flavors, usually containing candied fruits and nuts. Typically it is a blend of three flavors. Chocolate and pistachio are the typical flavors of the ice cream layers, and the fruit/nut layer often contains cherry bits—causing the traditional red/pink, brown, and green color combination. I suggest making three separate ice creams, skipping the molded part...they are all delicious on their own, but especially wonderful serve together as you see here.

Pistachio Ice Cream
1 1/2 cups raw pistachios, chopped
1/4 cup almonds
1/2 cup agave nectar
a couple of drops of almond extract
1/4 teaspoon salt
2 tablespoon coconut butter
2 cups chilled almond milk

In a food processor, combine 1 cup of pistachios, all the almonds, agave, almond extract, salt and coconut butter to form a thick paste. Put this paste into a blender and add the almond milk, blending until well combined. Pour this mixture into an ice cream freezer and add 1/2 cup of chopped pistachios once the ice cream begins to set up.

Cherry Vanilla Ice Milk
Coconut Milk (the meat and water of one young coconut blended together to make a milk)
1/3 cup agave nectar or 1/2 cup raw honey
1 10 oz bag frozen cherries (chop and save 1/4 cup to add in later)
1 teaspoon vanilla extract
1/4 cup almonds, chopped

In a blender, combine the coconut milk, cherries and sweetener of your choice. Pour this into an ice cream freezer to process. You can also pour the mixture into a chilled glass bowl or casserole dish and put into the freezer. Stir the ice milk well every hour or so and add in the chopped cherries and nuts once the mixture has started to firm up. This complete process may take about 6 hours until it is fully ready to serve.

Chocolate Cacao Crunch
1 1/2 cup soaked cashews
1/3 cup medjool dates
1/3 cup agave or honey
3 - 4 tablespoons cacao powder
1 vanilla bean or 1 teaspoon vanilla extract
1 tablespoon cacao or coconut butter
1/4 teaspoon sea salt
1/4 cup+ cacao nibs

Combine all ingredients, except the cacao nibs, in a blender. Use the same preparations as the other two ice creams....either a ice cream freezer or the glass bowl method. Add in the cacao nibs as the ice cream begins setting up.

Serve this trio of ice creams together in a pretty serving dish for a splendid raw rendition of Spumoni. Add a fresh cherry and or sprig of mint to serve.

Click Here for entire Food Friday Collection!

Views: 643

Reply to This

Replies to This Discussion

Yep, these are Over the TOP! : )
just a reminder to newbies, who might feel they can't do this because they aren't 100% raw yet, or high raw, or whatever...you can still use a cooked pasta and top with a delicious raw sauce to start your transition. you can substitute a gluten free pasta, or use mung bean noodles/cellophane noodles...or try mixing 1/2 the volume of your dish with raw zucchini and 1/2 with the cooked and slightly cooled "regular" pasta.

bottom line is, yes you can...you don't need to wait until you're "there" before you incorporate these into your food plan now.
That looks rly tasty... mmm... thanks!! =)
thanks for the advise, Esther... =)

esther frances said:
just a reminder to newbies, who might feel they can't do this because they aren't 100% raw yet, or high raw, or whatever...you can still use a cooked pasta and top with a delicious raw sauce to start your transition. you can substitute a gluten free pasta, or use mung bean noodles/cellophane noodles...or try mixing 1/2 the volume of your dish with raw zucchini and 1/2 with the cooked and slightly cooled "regular" pasta.

bottom line is, yes you can...you don't need to wait until you're "there" before you incorporate these into your food plan now.
AMEN!

esther frances said:
just a reminder to newbies, who might feel they can't do this because they aren't 100% raw yet, or high raw, or whatever...you can still use a cooked pasta and top with a delicious raw sauce to start your transition. you can substitute a gluten free pasta, or use mung bean noodles/cellophane noodles...or try mixing 1/2 the volume of your dish with raw zucchini and 1/2 with the cooked and slightly cooled "regular" pasta.

bottom line is, yes you can...you don't need to wait until you're "there" before you incorporate these into your food plan now.
I can't wait to try these, Penni :-) I really Need to try to make the ice creams! I have always been allergic to spumoni, but drawn to it..so this way, I can control the ingredients :-)
I love Italian flavors and at least once a week, I have to run to my
spirolizer (that I got from Amazon on your picks, can't live without it!)
to peel a zucchini to make them into mild slightly crunchy delicious noodles
and blend up the ingredients to a good cooked marinara..but make the ingredients fresh,
raw. It is an addiction!
Sometimes, I just put my homemade nut cheez, (maybe water it down a little..but it is also good as is) on the zucchini pasta with some grated garlic, a few pine nuts, maybe...fresh basil, yum!
sliced tomatoes, olives and cashew parmesan, too...maybe add some artichoke hearts! Yum!
Thank you so much! Have a great weekend!
Wow! These look fantastic! Thank you so much! I'm all over anything with truffles and truffle oil! White Truffle Cream Sauce with Marinated Mushrooms & Fresh Peas - here I come!
Yum!! I want to make the White Truffle Cream Sauce with Marinated Mushrooms & Fresh Peas for tonight!! :)
I probably don't need to tell you all, but any of those sauces will work nicely with whatever kind of pasta you prefer....like the white truffle cream sauce would be excellent w/ zucchini noodles.
These look absolutely scrumptious!
for those who think, yeah, advice is nice, but i can't make that...i don't have the fancy equipment or the specialty raw stuff...i want to show you that it's not just talk, i made my lunch today after i posted above, this way...

using penni's fra diabolo as a springboard...what i had in the house for the sauce was 8 cherry tomatoes, 2 very small yellow tomatoes, a pepper from an open jar of trader joe's piquillo peppers, 3 halves from an open jar of sun-dried tomatoes in olive oil, 3 raw oil cured olives, 1/2 large garlic clove, a few sprigs of parsley, crushed red pepper, splash (less than 1 TBS) olive oil, salt and pepper, 1 tsp. agave.

i put up some water to boil (with salt) for gluten free brown rice spaghetti. using 2 oz portion as a guide, i cut it back by one-third. while the water was coming to a boil, i took the last of my zucchini, trimmed and washed it. i used my hand julienne peeler to make the thin threads. put that in a bowl. found some mushrooms and sliced 2 of them very thinly...added to same bowl. water was boiling, in went the pasta, 11 minutes to cook. i tossed some salt and pepper and a drizzle of olive oil to the bowl containing the zucchini & mushrooms. every element should be nicely seasoned. took out my magic bullet (giving my vitamix a rest)...rinsed the tomatoes, put them in container whole, then added the rest of the sauce ingredients and pulsed, to make a chunky sauce. 15 seconds flew by!

i was waiting for the pasta...ding...drained it, ran under cool water...this kind of pasta needs to be quickly rinsed, it is more starchy than regular pasta. shake, shake, shake. plop pasta on top of zucchini & mushrooms, toss. add sauce. toss. ready to eat in less than 16 minutes.

to round out my lunch, as i had the extra time while the pasta was cooking, i threw some tofu into a non-stick skillet in a touch of olive oil and browned it...added it in at the very end. a beautiful, transitional to raw vegan lunch.

you can do this!!!
Sa-weet! Ya done good girlfriend! Seriously, the sea spaghetti is my all time favorite sea veggie. To me, it reminds me of a hearty wheat pasta. This creates a good faux mac 'n cheeze using THIS cheeze sauce/dip recipe. I cut the sea spaghetti smaller after soaking. It's good stuff...
ALL these recipes looks awesome!!! I always get hungry coming here...

Reply to Discussion

RSS

Fresh Eats Inspiration

Celebrating the Release of our friend Lisa Viger's New Book!

Support for Yourself & for Raw Food Rehab

Photos

  • Add Photos
  • View All

© 2014   Created by Penni.   Powered by

Badges  |  Report an Issue  |  Terms of Service