Carrot & Parsnip Fettuccine (Raw Vegan) |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is another great raw recipe I enjoyed immensely while transitioning. This is adapted from Vanessa Sherwood on . You can use pumpkin seeds or sunflower seeds - I've made it successfully both ways. Ingredients:
2 portabello mixed mushrooms |
1 cup cherry tomatoes |
1 tablespoon olive oil |
1 garlic clove |
salt & pepper (to taste) |
2 -3 large carrots |
2 large parsnips |
olive oil (to taste) |
1/2 cup pumpkin seeds, for the garnish |
1/2 cup raw pumpkin seeds, soaked 1 hour (or more) |
1/2 bunch cilantro |
3 tablespoons olive oil |
2 tablespoons lime juice |
1 large garlic clove, minced |
1/2 teaspoon himalayan crystal salt |
1/4 teaspoon cumin |
Directions:
1. Marinated Mushrooms and Cherry Tomatoes: Remove the brown furry stuff from the Portobello mushroom cap with a small spoon and slice thin. Toss the mushroom and cherry tomatoes with the 1 tablespoons oil, garlic, salt and pepper. Dehydrate on a teflex sheet for 1-2 hours until soft. The mushrooms will look like they’ve been sautéed.
2. While that is dehydrating, use a vegetable peeler and peel the carrot and parsnip into thin ribbons. Place into a large bowl and drizzle with a little olive oil.
3. Toss the carrot and parsnip fettuccine with the pumpkin seed pesto. The pesto will be quite thick so you might need to use your hands to work it into the fettuccine . Make sure all of it is coated then toss in the marinated mushrooms and cherry tomatoes. Sprinkle with pumpkin seeds and serve.
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