Mediterranean "Rawsta" w/ Fresh Olives & Brazil Nut Pistachio Parmesan

Mediterranean Raw Pasta with Fresh Olives Brazil Nut Pistachio Parmesan

Mediterranean Raw Pasta with Fresh Olives Brazil Nut Pistachio Parmesan

This dish was a great spin on fine italian meals! The fresh flavours and vivid colours of the dish, topped with warm, neat balls made me giddy with pride as I served this dish to guests. The neat balls are my favourite part of this meal, just the right tenderness, juicy and plump, their flavor and look was exactly like that of a meat ball. If you have a spirooli or vegetable peeler, you can make these zucchini noodles.

Technically you’ll need a dehydrator for the neat balls, however if you don’t have one this dish can be made without them and you can just use the parmesan sprinkled on top.

Mediterranean Pasta

  • 3 zucchinis
  • 1 small butternut squash
  • 1/2 cup sun dried tomatoes
  • 4 fresh house or roma tomatoes
  • 1 cup parsley & cilantro
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1/2 tsp pink himalayan salt
  • 1/2 cup fresh olives

Instructions: Set olives aside, zucchini noodles and butternut squash aside. Put the rest of the ingredients into the food processor or high powered blender and turn until the mixture is evenly chunky. Pour over the zucchini noodles at serving time.

Raw Vegan Meat Balls

Raw Vegan Meat Balls

Neat Balls:

  • 1 cup soaked, rinsed walnuts
  • 1/2 cup fresh, rinsed parsley
  • 1 tsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp himalayan salt
  • 1/2 tbsp coconut aminos

Instructions: Place all ingredients in the food processor, blend, removing to stir once in a while until the mixture is a very fine, packed consistency that you can roll in your hands. Take the mixture aside and roll into little balls. Place gently on the dehydrator sheet and pop in the dehydrator for about 1.5 hours on 115- 118 degree.

Brazil nut – pistachio parmesan

  • 1/3 cup pistachios
  • 1/4 cup brazil nuts
  • 1/4 tsp garlic
  • pinch of himalayan salt

Instructions: Put nuts and seasoning into the food processor, mix until the nuts are a crumbled texture that you can sprinkle on the pasta at the end.

Pine Nut ‘goat cheese’ (optional and use as a very light garnish, less than 1 tbsp.)

  • 1/4 cup pine nuts
  • 1/2 tsp himalayan salt
  • 1 tbsp fresh lemon juice

Instructions: Put all ingredients in the food processor or high powered blender, mix until creamy. Squeeze through a cheese cloth if there are chunks left in the mixture and set aside in the fridge until the meal is done.

 

Raw Vegan Mediterranean Pasta with Brazil Nut Parmesan

Raw Vegan Mediterranean Pasta with Brazil Nut Parmesan

 

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Sheleana Jennings

Owner & Co-Visionary at Young and Raw
Sheleana has a home base in Vancouver, BC with her husband Caleb and her kitty Maya and spends much of the year traveling. Her life's mission is to educate and inspire millions to re-connect with their inner guidance and find balance through nutrition and lifestyle. YoungandRaw.com now reaches hundreds of thousands of people every month, from 78 countries around the world. Her passions include researching, writing, reading and exploring nature. Sheleana's favorite areas of study at present are nutrition, hormonal & women's health, natural birth, pre-post natal nutrition and Ayurveda.
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About Sheleana Jennings

Sheleana has a home base in Vancouver, BC with her husband Caleb and her kitty Maya and spends much of the year traveling. Her life's mission is to educate and inspire millions to re-connect with their inner guidance and find balance through nutrition and lifestyle. YoungandRaw.com now reaches hundreds of thousands of people every month, from 78 countries around the world. Her passions include researching, writing, reading and exploring nature. Sheleana's favorite areas of study at present are nutrition, hormonal & women's health, natural birth, pre-post natal nutrition and Ayurveda.

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