When you decide to go Raw, there are a few things you’re pretty sure you’ll be missing out on for the rest of your life: Vodka, Dunkin’ Donuts, Cheese, Bread…oh, and bread.
Because we’ve been told in our society that ‘healthy’ food is gross, most likely you or your friend have a disconnected view of what vegetarians, vegans, or even raw vegans eat. This blog is all about changing that. I eat the most incredibly delicious food and recipes I’ve ever had in my life. Most people only eat a few different versions of their favorite meals anyways (pizza, sandwiches, pasta, etc…) and when one goes vegan, the entire kingdom of plant foods will literally blow your mind. There is SO much to eat, and so many ways to get creative with the foods that make us feel and look our best!
On that topic, I bet you thought you could never indulge in stringy, yummy noodles ever again, right? WRONG. I have created the most AMAZING raw and vegan noodles – they literally BLEW everyone’s minds at work! Because today was Raw Friday (I work at the Pomegranate Café in Phoenix, AZ – one of the #10 Healthy restaurants in the US btw!) and I’m in charge of creating the raw vegan special, I decided to make a Raw Fettuccine Chick’n Alfredo. Sound impossible? Never.
Before I get to that, let’s first go over how I made the Zucchini Noodles that are to DIE for and how you can make your favorite noodles ever, even as a raw foodist!
Basically just the plant fiber from Kelp, they come packaged and kind of taste like rubber (and have that texture) until you marinate them in olive oil and a little bit of sea salt, or you can marinate them in whatever sauce you like.
The Second way to make noodles that will blow your mind on the raw vegan diet is to make Zucchini Noodles! Because Zucchini has a very neutral taste, they are great for making pasta dishes. You can even use other vegetables, but the secret ingredient to make this possible is a Spiralizer.
I LOVE spiralizing zucchini and creating raw pasta. Simple wash and/or peel zucchini, spiralize it into fun, swirly threads, and then…
Marinate them in:
1) Olive oil
You don’t have to go too crazy – just 1-2 tbsp (If we’re talking a big batch) with…
2) Himalayan Sea Salt (1-2 tsp)
It’s so easy, and trust me, a lot of people will be SO surprised these are raw! Give it a try with this sauce…
Oh boy, I’m so excited to share this recipe:
Raw Vegan Chick’N Fettuccine Alfredo Pasta
When I was a cooked food consumer, I LOVED my fatty Olive Garden Chicken Alfredo Pasta dish. I suffered a lot for it, however, and as you can read here had a lot of health problems and didn’t feel to great. The amazing thing about this dish is that it’s super delicious and leaves you feeling really light – but also satisfies you in ways cooked food, dense animal product meals don’t. I’m not just saying that as a biased vegan, but because you’re consuming healthy fats and tons of vitamins and minerals, your cells are literally satiated with more nutrition than most get in months. Jump on the wagon, make some Alfredo pasta and enjoy the vibrancy of life when your meals improve!
Mock (RAW) Chick’N:
One day or 6 hours before you want to indulge in a dreamy dinner of Fettuccine that’s raw, create this mock ‘chick’n’ recipe: (Unfortunately I didn’t take any pictures of the chick’N except on the pasta).
** This made 3 Dehydrator sheets, so divide by 4 or 3 if you don’t want that much!
3 Cups Carrot Pulp (stuffed into measuring cups)
1 Bell Pepper
3 Cups Almonds
3 1/2 tsp sea salt
3 tsp Thyme
2 1/2 tsp Cumin
1-2 tbsp Lemon Juice
1 tsp Black Pepper
1 1/2 tsp Nutritional Yeast
3 Cups Water
1 Cup Ground Flax
1) In a food processor, blend almonds until finely ground. Add remaining ingredients (except flax) until a pulpy, well-combined mixture is attained. Add in ground flax and process one more time. Let sit for 10 minutes until it has thickened. (I let it sit overnight).
2) 6-8 hours before you want it ready, shape little (50 cent size) pieces of flattened mixture onto dehydrator sheet trays and dehydrate for 5 hours. They shouldn’t be dried out, but still have some softness to them when ready – but crispy on the outside!
Raw Zucchini Pasta:
As discussed above, wash and/or peel (if you don’t want green and want a dish that looks like real pasta) 4-5 Medium/Large Zucchinis. Cut off the ends, spiralize, and in a large bowl, massage 1-2 tbsp of Cold-Refined Extra Virgin Olive Oil with 1/2 – 1 tsp sea salt. Let tenderize as you prepare the sauce.
1 1/4 Cup (soaked for 1-2 hours) Cashews
3/4 Cup Water
1/4 –1/3 Cup Lemon Juice
1 tsp sea salt
1 clove Garlic
1 drop of Stevia or 1 Date
1 Tbsp Nutritional Yeast
1) In a high-speed blender, combine all ingredients and process until creamy and smooth! Yum.
…and you put it all together…! Over Zucchini Pasta, pour the Alfredo sauce and mix in. Add pieces of your raw Chick’N. Garnish with fresh-chopped basil and diced tomatoes.
There you are! All done – and how easy was that!?!
If you enjoyed this recipe, please like my blog on Facebook http://facebook.com/mandybloomsraw or press ‘Like’ on the FB box on the top Left…and please Subscribe up in the top left for notifications on new recipes and posts!
I <3 Comments, so don’t be shy and send over your feedback!
Much love, Enliven your Life with Fruits and Veggies!