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Sun Dried Tomato Spread Two!

As promised on Tuesday, here is part two of the Sun Dried Tomato Spread Recipe! I am all about quick and easy raw food recipes, and it doesn’t get any quicker and easier than this. By simply taking a half of a cup of the spread recipe posted Tuesday, adding a little water and a bunch of veggies, you have a super healthy, super quick, very tasty dinner. I used yellow squash for the “noodles”.


Chef’s Tip

You can load this sauce with as many veggies as you want. Use your favorites to make a really chunky sauce.


Sun Dried Tomato and Veggie "Pasta"


Marinated Mushrooms

  • 2 cups Mushrooms
  • 3 tablespoons Nama Shoyu
  • 3 tablespoons Olive Oil
  • 1 tablespoon Agave (optional)
  1. Slice mushrooms.
  2. Mix together nama shoyu, olive oil and agave (if desired).
  3. Pour over mushrooms, stir to combine. Let sit to marinate for at least 3-4 hours in the refrigerator.


  • 1/2 cup Sun Dried Tomato Spread (for recipe click: HERE)
  • 1/4 cup Filtered Water
  • 1 cup Pea Pods, chopped
  • 1/4 cup Sun dried Tomatoes, chopped
  • 2 Scallions, thinly sliced
  • 2 Yellow Squash
  1. Add water to sauce, whisk to thin out. Add chopped veggies and mix together.
  2. Make noodles with spiralizer or by thinly slicing squash. Top noodles with sauce.

Chef’s Note: You can add tons of veggies to this sauce. Other favorites are broccoli and tomatoes.


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  1. Jen wrote on April 6, 2010

    that’s a great idea to use squash for the noodles — they really do look like noodles!

  2. Heather wrote on April 3, 2010

    Just lovely! I can’t wait to make this.

  3. Robin wrote on April 1, 2010

    Looks like dinner! thanks for always making my meal planning easy!! RAWK ON!


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