Monday, January 16, 2012

Fauxghetti

This beauty of this is that it's vegan, raw (if you leave out the artichoke hearts) and I'm sure you could add daikon or a dash of shoyu or something to swing it in a Macrobiotic direction.

But mostly, it's just fun, a Faux Spaghetti with a Faux Cheesy Sauce. For this Italian girl, who has almost entirely given up pasta, it's a little bit of magic. I'll definitely be doing this again!

This was my maiden voyage with the new julienne grater and it was super easy. I couldn't believe how simple it was!

To top my noodle dish, I just used stuff that I had on hand: mixed up some raw green peppers, red peppers and sliced avocado heart (not raw) with zucchinni noodles (raw). Sliced black olives would have worked too, or sundried tomatos.

I used a sauce I improvised with some guidance from the interwebz. Roughly: 3 tbsp tahini, 1 tsp miso, 2 tbsp raw apple cider vinegar, 1 tbsp olive oil, 1 clove garlic chopped finely. All mixed up with water added to desired consistency.



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3 comments:

Loo said...

we got ourselves this inexpensive twirly grater thing that makes long zucchini noodles and love it! that cheesy sauce looks good, must try it. I've only made one with brewers yeast.

Kaivalya said...

@Loo
I'm still searching for a cheap spiraliser. Until then, I'll use my grater! Karen (DonutZenMom) sent me a recipe for vegan alfredo sauce. I'll send it along to you.

Loo said...

I'll ask the CY where he got ours, I know it was cheap! the spirals are fun, wheeeee!