Zucchini Vermicelli & Marinara.
Zucchini Pasta. Marinara. Mushrooms.
When you get the craving for old fashioned meatballs and spaghetti, but want to do it the energy-food way, this is the recipe for you!
2 medium zucchinis, peeled
Sundried Tomato Marinara
1/2 C sun dried tomatoes, soak 1 hr., drain well.
1/4 C red wine
1 medium heirloom tomato
1 med or 2 small beets, cubed
1 carrot, peeled
1-2 tsp lemon juice to taste
2 Tbs olive oil
pinch each chili flakes and salt
Mushroom and Greens
1 C crimini or shitake mushrooms
2 Tbs coconut aminos, enough to coat mushrooms.
2 Tbs basil, chiffonade
1 handful baby greens
pinch of chili flakes
pinch of nutritional yeast
pinch salt and pepper.
For zucchini peel two zucchinis and cut in half width wise to fit in the spiralizer. Turn handle to produce vermicelli like noodles.
For marinara blend all ingredients until slightly chunky texture
For mushrooms marinate in tamari or coconut amino for 20 minutes.
For greens sprinkle with salt and juice of 1/2 lemon
Dress noodles generously with marinara and set aside.
On a large plate or bowl, place greens on bottom, then layer 3/4 of mushrooms and 1/2 of the basil.
Twirl all noodles in red sauce and gently place on top of broccoli mixture. Keep noodles light with a high peek.
Place addition mushrooms around noodles to decorate and sprinkle with chifffonade of herbs.
Top with chili flakes, nutritional yeast, salt and pepper to taste.
Portobello Meatballs (not pictured)
1 portobello, 1/4 C tahini, 1/4 C red bell pepper-cubed, 1 C walnuts-soaked, 2 Tsp coconut aminos, 2 Tbs basil.
In a food processor combine all ingredients except oil and fresh herbs.Then pulse in fresh herbs. Form into small balls and dehydrate 4-6 hours at 115 degrees until a crust forms on the outside (or sauté in a pan until crust forms and they are heard through). Top dish with meatballs for the ultimate comfort food!