Guest Recipe: Spaghetti alla Marinara from Practically Raw
Cooking Tool of the Month – Spiralizer
You may be wondering why I haven’t posted my own recipe this month using the spiralizer or why you haven’t gotten a video. It’s because I’m house sitting for a friend in Austin and most my kitchen tools are boxed up back home waiting for the move to my new home in Austin. But, I promise to have a video for you later this week!!
Today’s recipe comes from Amber of Almost Vegan. Amber was one of the many friends I met through blogging and Twitter and was able to meet in person when she came to visit Dallas. We have very similar philosophies on food. I love her new cookbook that shows raw food can be done by anyone and doesn’t have to be all or nothing. If you haven’t checked out Practically Raw you must! Here’s a teaser recipe from the book.
My spiralizer has revolutionized the way I think of pasta dinners! They used to be heavy, starchy affairs, but with noodles made of zucchini or other vegetables in place of wheat, they can be hydrating, refreshing, and ultra-healthy. And a meal this light is the perfect excuse to save room for a delightful raw dessert afterward!
Spaghetti alla Marinara
Yield: 4 servings
From Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, (c) 2012. Used by permission.
In the past, I wasn’t wild on raw marinara sauce, but when I discovered the magic formula—approximately a 1:1 ratio of sundried tomatoes to fresh, plus a date or two to balance out the tomatoes’ acidity—that all changed. When you taste this full-flavored sauce, I hope you’ll become a convert too! Make sure to only add as much water as you need to get a smooth purée; the zucchini noodles will release some liquid when tossed with the sauce, so you’ll want the marinara to be thick. If you prefer a chunkier sauce, make it in a food processor and use even less water.
1 cup sundried tomatoes, soaked for 30 minutes and drained
2 medium ripe tomatoes, cored, seeded, and chopped
1 large or 2 small pitted dates
1 small clove garlic, peeled
2 tablespoons nutritional yeast
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon balsamic vinegar
1/2 teaspoon sea salt
1/2 to 3/4 cup filtered water, as needed
For the spaghetti:
4 medium zucchini, peeled if desired, spiralized, and set in a colander to drain
Combine all sauce ingredients including 1/2 cup water, in a high-speed blender and blend to combine. Add more water, 2 tablespoons at a time, as needed to help blend smoothly.
In a large bowl, toss the zucchini noodles with the marinara sauce. Serve immediately.
Per serving: 124 calories, 4.4g fat (1g sat), 20g carbs, 6g fiber, 5.7g protein
Dates: 1 tablespoon agave nectar, coconut nectar, or any other liquid sweetener
Balsamic vinegar: red wine vinegar or lemon juice
Zucchini: yellow squash, or 2 (12-ounce) bags kelp noodles, rinsed and drained
Toss the marinara sauce with cooked whole grain spaghetti instead of spiralized zucchini.