September 24, 2011 § Leave a comment
This recipe is so easy, I really shouldn’t call it a recipe. I really should call it Michelle’s easy-peasy dinner dash. But so far, this is the easiest, simplest, and tastiest vegan raw pasta recipe I’ve ever had. So I guess it’s good enough for a first post.
To make a raw vegan pasta you’ll need a vegetable peeler. If you have a spiralizer, it’s even better, but Christmas is months away, so I’ll stick to my peeler.
- vegtable peeler or spiralizer
- half of a cucumber (you can also use zucchini or carrots, which is my favorite)
- 1/4 – 1/2 cup of green pepper (you can replace or add any vegetable you like)
- 1 tablespoon of soy sauce
- 1 sheet of raw nori
Get out your base vegetable and wash it in running water. You can choose to leave the outside layer or skin on, I did in this recipe. Peel or spiralize your base vegetable to create your noodle. If you do choose to peel your cucumber instead of spiralizing it, save to center for a breakfast smoothie or juice, or just chop it up and add it to the pasta.
Chop up your mixed vegetable(s) and add them/it into the pasta. Add your soy sauce. In this case I used wheat free Tamari. You can use any soy sauce if you’re not raw vegan, but most raw vegans I know use Tamari instead of braggs or namu shoyo. Lastly, add your crushed nori, and your ready to eat a yummy, savory raw pasta.
I hope you’ve enjoyed my first post and I hope you try out this recipe. Stay tuned for other delicious vegan treats.
Two cookie recipes up soon! One for my raw vegan friends, coconut apricot cookies, and one for everyone else, sweet and healthy chocolate chip cookies! 🙂
So good night and sleep tight to everyone. Rest your heads and go to your beds, and let coconut date rolls dance in your heads,