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”.
Sun Dried Tomato and Veggie “Pasta”
- 2 C Mushrooms
- 3 T Nama Shoyu
- 3 T Olive Oil
- 1 T Agave (optional)
Slice mushrooms. Mix together nama shoyu, olive oil and agave (if desired). Poor over mushrooms, stir to combine. Let sit to marinate for at least 3-4 hours in the refrigerator.
- 1/2 C Sun Dried Tomato Spread (for recipe click: HERE)
- 1/4 C Filtered Water
- 1 C Pea Pods, chopped
- 1/4 C Sun dried Tomatoes, chopped
- 2 Scallions, thinly sliced
- 2 Yellow Squash
Add water to sauce, whisk to thin out. Add chopped veggies and mix together. Make noodles with spiralizer or by thinly slicing squash. Top noodles with sauce. Serves 4.
Chef’s Note: You can add tons of veggies to this sauce. Other favorites are broccoli and tomatoes.
For more raw food recipes for main dishes click here: Raw Food Recipes