Rebecca's Remedy

I saw these beautiful purple heirloom tomatoes at the market and immediately started craving a Caprese salad.  Since my bestie was in town and we  had a lot of catching up to do, I decided to make it an Italian Night with a Caprese Salad, Pasta and some delicious wine.

This was by far LE BEST raw vegan pasta I have made yet and definitely something to-LIVE-for!!  I first made the Caprese Salad and nibbled on that while we talked about our goals for the New Year, sipped on wine made the sauces for the pasta.

I used this simple recipe for the Macadamia Mozzarella and used for both the Caprese Salad and the Cheesy sauce for the pasta. I added more water for the sauce and kept this one more thick.

Macadamia Mozzarella:

• 1 c macadamias
• 1/4 c pine nuts
• 2 cloves garlic
• 1T Braggs Amino Acid
• 2t lemon juice
• 1/4c water
• 1T nutritional yeast

Mix in a high speed blender or food processer until creamy. Use a spatula to scrape down sides and continue to blend. Add water as needed to mix, using as little as possible as we want this to  be more solid and thick.

Method:

I sliced the 4 heirloom tomatoes, chopped some fresh basil and layered with the Macadamia Mozzarella cheese. I drizzled olive oil on top and fresh crushed black pepper.

I found the recipe for the marina sauce on goneraw.com and adjusted it to my liking.

Linguine:

• 3 medium zucchinis
• 2T Italian seasoning
• 2 medium plum tomatoes, cut into small sections

Macadamia Mozzarella:

• 1 c macadamias
• 1/4c pine nuts
• 2 cloves garlic
• 1T Braggs Amino Acid
• 2t lemon juice
• 1/4c water
• 1T nutritional yeast

Marinara Sauce:

• 1/2c pine nuts
• 2 medium tomatoes
• ¼ c sun-dried tomatoes, soaked for 20 minutes
• 1 red pepper
• 1/2T lemon juice
• 1T Braggs Liquid Amino
• 1T agave
• Italian Seasonings
• Dash of Himalayan Pink Sea Salt

Method:

Using a spiralizer, turn the zucchini into pasta noodles.  If you don’t have a spiralizer, you can use a veggie peeler.  I highly recommend purchasing a spiralizer, I bought mine from Amazon. It is an inexpensive tool that makes eating raw food easy, creative and delicious.

In a bowl combine the vegetable pasta (linguine) you have produced with the salt and mix well by hand.  You want to massage the pasta with the salt, put in a colander over a bowl and let sit in the fridge while you prepare the sauces.

Combine all mozzarella ingredients in a food processor or blender.  Blend until a creamy texture is achieved, you may need to add a couple of tablespoons of extra water to get it all to mix. Set aside.

Mix all of ingredients for Marinara sauce in a food processor or blender until smooth(blender is ok for this at the mixture is saucier than the cheese). Again, you may need to add water to get a ’sauce’ consistency.

Go back to the linguine and you should find that it has released it’s water and is now has a cooked ‘al dente’ feel about it. Wash the salt off and dry with kitchen towel or a salad spinner.

Transfer linguine to a clean, dry bowl and add the remaining linguine ingredients. When thoroughly mixed add the macadamia cheese and  marinara sauce and mix well so all of the pasta is covered in sauce.  I only used a portion of the cheese and marinara sauce and put the remainder in the fridge for left overs. I then put the sauce in a sauce drizzle bottle and drizzled over the top. Garnish with fresh basil and black pepper.

Bon Appetit!

Try something RAW today!!