Last week at the farmers market Kate and I served Raw Pasta or Rawsta with Ramesan (non-dairy parmesan), with a side salad made with beautiful local green from Ten Lakes Farm!
We also had raw non-dairy cashew cheeze cake as well as coconut-carob haystacks, which is just a different spin on the ever-so-famous macaroons!
To make Rawsta:
Spiralize or julienne 3 or 4 medium zucchini.
If you would like you could make it the consistency of cooked pasta by adding a touch of olive oil and salt.
Marinara:
1/2 cup strawberries
2 cups tomatoes, chopped
1 tsp. ginger
2 Tbsp. garlic
1 tsp. jalapeno pepper
1/3 cup basil
1/3 cup red bell pepper
1/4 cup oregano, fresh chopped
1/4 cup nama shoyu
1 cup olive oil
1/2 cup tomatoes, chopped
2 green olives
1/4 cup red wine
1/4 cup shallots
2-4 dates, soaked
Place in food processor, blend until you reach desired consistency.
Rawmesan: Nutritional yeast, ground up sunflower seeds, and herbs and salt to taste.
Enjoy this day!
Love,
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