Wednesday, November 2, 2011

tomato and macadami mozzarella pasta

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Another winner from the Raw Chef - Russell James' free e-book. I really loved this dish, it was quite light (I find a lot of raw dishes to be heavy) and was really easy to prepare. I'm still getting the hang of my mandoline so my 'linguine' was thicker and harder to handle but it still tasted delicious and even better the next day. The kicker? I have found a way to eat parsnip that I LOVE!

ingredients
yields 4 dishes

linguine
4 medium carrots, peeled
4 medium parsnips, peeled
1/2 tbsp salt
15 large basil leaves, sliced thinly
2 tbsp dried italian seasoning
2c baby plum tomatoes, cut into small sections

macadamia mozzarella
3/4 cup macadamias
3/4 cup cashews
1 tbsp tamari
2 tsp lemon juice
1/4 cup water
1 tbsp nutritional yeast (optional)

capsicum sauce

1/2 cup pine nuts
1 capsicum
1/2 tbsp lemon juice
1 tbsp tamari
1 tbsp agave (I used maple syrup)

method
1. Slice the carrot and parsnip thinly on a mandoline (or make spaghetti on a spiraler). With the thin strips slice them vertically to make linguine. Combine linguine with salt and let stand whilst you make the mozzarella.

2. Combine mozzarella ingredients in a food processor and blend until creamy. Add extra water if needed to help blend, the mozz should still be thick.

3. Combine all the capsicum sauce ingredients in a food processor until liquified. Add extra water if needed to get a sauce consistency.

4. Rinse the linguine and dry in paper towel or a salad spinner. The linguine should be softer and appear 'cooked'. Toss with the remaining linguine ingredients.

5. Mix in the mozz with the linguine until well combined.

6. Serve with the capsicum sauce drizzled over the stack.

6 comments:

  1. I just downloaded tbe ebook this weekend, good to know its got lots of yummy recipes which work!

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  2. I'm so glad you made this.. My partner, James, found his e-book and made a cake, and was really excited about the recipes. I wasn't so sure, as I hadn't heard of this guy before and raw recipes either seem to be awesome, or terrible.. and I tell you what - attempting to eat raw zucchini "pasta" has put me right off zucchini in all its forms.. but this is do-able and looks great!! Well done.

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  3. This looks delicious - love all the beautiful colors and textures. Parsnip is one of my favorite root vegetables, specially with carrots! I did have to google capsicum ::ignorance::

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  4. Ahhhhh! I want it forever! Oh how I love raw cheezes and delicious delicious strong amazing flavours :D

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  5. @k yep I'm loving them! am going to buy some of his ebooks soon

    @matthew you should try my zucchini alfredo! it's amazing!

    @javelinwarrior - yes we have to look up american words for ingredients all the time so I know how you feel :)

    @hannah yes! the Raw Chef has a couple of books on raw nut cheeses.. can't wait to try them!

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  6. This is absolutely fetish-worthy and I've been inspired to include it in my Friday Food Fetish blog. If you have any objections, please let me know

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