Raw Vegan Spaghetti Marinara and “No Meat” Balls12
Piggies! It is DAY 23 of "I LOVE Vitamix" month and we continue the celebration of our Vitamix 5200 giveaway. If you haven't entered yet, create a piggy name, enter your email address and share on Facebook and Twitter for bonus entries!
Today I am sharing one of my favourite quick easy healthy raw vegan meals: Vitamix Recipe #23: Raw Vegan Spaghetti Marinara with "No Meat" Balls. If you are looking for a delicious healthy low-carb meal, this is it! The meat balls are optional. If you can't be bothered making them, this is still a satisfying meal. I just include them to sneak in some more veggies and nutrition, and to make the dish a little bit more filling. If you are looking to make this dish nut free, just leave them out. I have deliberately left these raw meat balls very mild in flavour in order to mix with the sauce.
The thing I love about this raw vegan marinara sauce is how quick and easy it is to make. Just throw all of the ingredients in your Vitamix and devour. I will say that you won't get a completely smooth creamy consistency with a conventional blender. However, you can still enjoy this quick easy pasta sauce with a more rustic consistency if you use a conventional blender or food processor!
If you taste the sauce right out of the carriage it might seem a bit strong and overpowering. But this sauce mellows out and the flavours balance out beautifully when you mix the sauce with the raw pasta noodles and vegetables. Don't add any more salt to the sauce. Add your salt to taste after you have mixed the pasta together for the best flavour. You could also season with freshly cracked pepper which tastes delicious!
To make the raw zucchini noodles, you can either use a vegetable spiralizer (which is what I did) to make quick easy spaghetti-style noodles, or just use a vegetable peeler to shave off thick fettucini-style noodles. Either way, the pasta tastes delicious and looks gorgeous. I love using a spiralizer because it separates the core and seeds for you. You can make all of the noodles in less than 10 minutes. Vegetable spiralizers cost about $35 and are very easy to use. Just attach the vegetable and wind the handle! Raw "Fasta Pasta" anyone?
I use zucchini and yellow squash/zucchini for noodles, and jicama for ravioli pasta the most. These vegetables most closely resemble traditional pasta. You could also use kelp noodles for this raw vegan pasta dish. Kelp noodles can be purchases from health food stores. If you are not a raw foodist, you can also stir this through cooked gluten free pastas or even traditional wheat-based pastas. This sauce pairs with everything!
To assemble the pasta: just mix everything together, surround with some meat balls, and garnish with some fresh basil leaves. But feel free to get creative and top with whatever tickles your fancy. Enjoy!
Raw Vegan Spaghetti Marinara and “No Meat” Balls
- To make raw zucchini noodles:
- 6-8 raw unpeeled zucchinis
- Cut off the ends of the zucchini and make noodles using a vegetable spiralizer. OR use a simple vegetable peeler to slice very thin thick fettucini-style noodles
- To make marinara pasta sauce:
- 2 cups chopped heirloom tomatoes (about 3 tomatoes)
- ½ cup sundried tomatoes soaked in filtered water for 15 minutes
- ½ cup sweet red bell pepper roughly chopped
- 1/2 cup firmly packed fresh chopped basil leaves
- ½ cup cold pressed extra virgin olive oil
- 1 Tbsp finely chopped red onion
- 1 Tbsp freshly minced fresh garlic
- 1 Tbsp fresh lemon juice
- 1 Tbsp fresh pitted chopped dates (about 2) soaked in filtered water for 15 minutes or a few drops of stevia for alkaline
- 1/4 tsp Celtic sea salt or Himalayan salt
- 1/4 tsp dried red chilli pepper flakes (**optional see note in post)
- Place all of the ingredients in your blender (I use a Vitamix) and puree until smooth and creamy.
- This sauce will thicken while sitting so blend right before serving.
- To make “no meat” balls:
- 1 cup raw walnuts soaked for about 4-6 hours in filtered water
- ¼ cup celery chopped finely (about 1 large rib)
- ¼ cup sweet red pepper finely diced
- ¼ cup grated carrot
- ¼ cup grated zucchini
- ¼ cup chopped fresh continental flat leaf parsley
- 1 Tbsp cold pressed extra virgin olive oil
- 1 Tbsp chopped pitted dates (about 2)
- 1 Tbsp sun dried tomatoes
- 2 tsp finely minced fresh garlic
- 1 tsp finely chopped red onion
- 1 tsp freshly squeezed lemon juice
- ¼ tsp of Celtic sea salt or Himalayan salt
- Place all of the ingredients in your food processor and pulse until well combined.
- Scrape the sides of the carriage to get an even mix and pulse again.
- Season to taste.
- Form into small balls.
- Makes about 20 small quarter sized balls.
- You can serve them completely raw like this, or dehydrate the balls for about 8 - 12 hours for a firm, more concentrated flavour that more resembles traditional meatballs.
- Mix the marinara sauce with the zucchini noodles until well combined.
- Place in mounds on centre of the plate.
- Surround each pasta mound with about 4 meat balls.
- Sprinkle each plate with freshly cut basil leaves. YUMMO!
- Serves 4
Piggy Cooking Tips
a quick easy way to clean this “cling-on” pieces out of your garlic press
If you are using a garlic press to mince your garlic you will know how hard they can to clean sometimes. There are always a few little stubborn bits that refuse to let go of the garlic party. Next time you are replacing your toothbrush (I replace mine about once a month) recycle it and then wash it. Keep it under the sink to scrub out your garlic press under running water to help remove those little cling on pieces.