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


Sheleana Aiyana

Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC where she lives with her partner. She's an avid reader, intuitive culinary goddess and cat lady in the making.

Their life together is centered around real, whole food living without restricting oneself to dietary labels or dogmas. Sheleana believes resetting the body through cleansing is one tool for spiritual awakening in a time where we've slipped so far away from what real food truly means. Her hopes are that through this channel, more people can find what eating path suits their beliefs and bodies best, while honoring the laws of nature and themselves.