Friday, December 07, 2007

Zucchini spaghetti extravaganza…

Ladies and Gentlemen. Allow me to actually share a pretty delicious/nutritious (and raw! So should it be classified as a salad?) recipe with you. This is what we had for dinner yesterday.



Isn’t it pretty?

Yes it’s spaghetti with tomato sauce and avocado slices… But get this – the spaghetti is organic zucchini! Not even cooked one! Sliced with this Saladacco thingy I got at a trade show:



Pretty neat, eh?

It looks like angel pasta. And it tastes pretty good too. And your eyes and fork are totally fooled into thinking that you are eating spaghetti. And taste buds are not rebelling either. Provided they also get this tomato sauce. A home made one.

I don’t usually measure ingredients, but I’ll try to give you a basic direction of the sauce:

2 medium tomatoes
1/2 green bell pepper (or red one)
couple of teaspoons of Dulse flakes (that’s cause we’re avoiding salt and soy. Sea Salt or some kind of natural soy sauce to taste would probably be OK for people who are not as strict)
1 teaspoon dry oregano
1 teaspoon dry thyme flakes
1/3 cups – 1/2 cups sun-dried tomatoes
squeezed juice of about half medium lemon
some olive oil (about a tablespoon)
optional amount of water to desired liquidness (I probably added 1/4 cup or less)

Put everything in the blender (or food processor) and blend till just a bit chunky. In order to get it more uniform, pre-chop the tomatoes and peppers before putting them in the processor. (Not anything major, just cut into 4 - 6 pieces each veg...)

You can then warm the whole thing in a skillet till just about luke-warm. Enzymes start deteriorating at about 106 degrees F, so if you want the most out of your food, keep it as cool as you can. Of course, if you are not into the whole raw/enzyme preservation, you can heat it up all the way and even simmer for a while. It's all up to you :-) I just warmed it a bit and it was totally delicious...

Pour over the spaghetti and enjoy!

PS: I got my magic blender! Yes! I want to kiss it, and dance with it, and use it, and eat it… And I need a new kitchen, cause it’s just not fitting under my cupboards, the buggar is too tall… Darn… Honestly, where is that perfect world?

Posted by vasilisa @ 12:31 AM

Read or Post a Comment

I love Zucchini, dish looks yum. Love the gadget too, I am always looking for new ones. I just bought a automatic can opener, it starts and stops itself after opening the can, no hands!!:P
Enjoy your mixer, they are all tall! I have a Sumeet (best for Indian cooking),I have to pull it out from under the shelf to fit the jar to use it! But I do love love that mixer!:)

Posted by Blogger Asha @ 8:32 AM #
 

Vasilisa,
That looks great!

See, I knew you could make the transition. It's not hard is it?

I am sure that you will have loads of recipes by the end of the week.

Posted by Blogger Alexys Fairfield @ 2:27 PM #
 

That really looked like spaghetti! Sounds like a great meal.

Posted by Blogger Leslie @ 11:52 PM #
 

Hello,
Great post. I love my spiral slicer although I have not mastered it yet. Do you know of any tricks to make it easy? I keep getting different shapes when I do it. Hey I answered your questions in my blog today so please stop by when you can. I let my readers know about your awesome site. Alma

Posted by Blogger RawWealth@blogspot.com @ 5:49 PM #
 

Asha: They were really good! I had no idea a little gadget could disguise them so well. I wouldn've never thought about eating them raw in the past.

Alexys: It's not end of the world hard, but it is frustrating. And I'm still defining the limits in my head with what foods I think are "a go" and which are forbidden. A work in process :-)

Leslie: It really looks that way, doesn't it? I was totally surprised myself. Now if only there was a gadget to make celery look (and taste) like chocolate... :-)

Alma: I learned to use it at the trade show. When I first read about it, people where criticizing it a lot. But at the show the girl showed me how to use it, so it's actually working for me. I think the trick is to make sure that the veggies are no longer than 3 inches, and that they are placed straight and sturdy. And thanks a lot for the link! I'm extremely flattered :-)

Posted by Blogger vasilisa @ 11:16 PM #
 
<< Home

About

I'm a 29 year old mom of two! A toddler (kiddo one) and a new baby (kiddo junior). I am also the most horrible (as in I barely ever do it) cook that I have met in my life. This blog is a diary of my attempts to feed my hungry growing family

PS: My name is not actually Vasilisa... But I find that honest reporting comes easier when there is a shred of anonymity. (Apparently, posting pics of my sons doesn't count...)

PPS: For those of you wondering where on the planet I am: I'm cosily tacked away in the Torontonian suburbia of the Great White North (Canada).

The Beginnings

What is all this?

Listening

To music, naturally.

Reading

All kinds of books. Haven't figured out how to post links to them yet.

E-mail me

Yes, you can actually email me:

Vasilia

Real Savvy Mom Blogger