RAW TAHINI ZUCCHINI PASTA WITH MARINATED VEGGIES

I love tahini dressing. I seriously think I could drink it all right out of the blender. The other night,  as I just completed an 8 days green juice fast, I began to crave tahini dressing. At first, I was just going to put it over some veggies, but then I thought it would be great on some zucchini noodles.  It came out super delicious!

RAW TAHINI ZUCCHINI PASTA WITH MARINATED VEGGIES

Ingredients:

For the tahini zucchini pasta:

4 large or 6 medium size zucchinis
1/2 cup tahini
1/4 cup lemon juice
1/4 cup tamari sauce
1/4 cup water
1 garlic clove
2 teaspoons chopped ginger root
Cayenne to taste

Preparation:

Using a spiral slicer or a mandolin, cut the zucchini into long, thin noodle shapes.
Place the tahini, lemon juice, tamari sauce, water, garlic clove, and ginger root in a high speed blender
Mix until you get a smooth consistency.


Ingredients:

For the marinated veggies:

2 carrots, sliced thin
1 cup brocoli florets, cut small
1 cup cauliflower florets, cut small (I used purple cauliflower but feel free to use any color)
1 teaspoon raw apple cider vinegar
1 tablespoon olive oil
Juice from one lemon
Salt and pepper to taste

Preparation:

In a bowl, mix all the ingredients together and marinate for 10-15 minutes.
Place the marinated veggies on a dehydrator screen and dehydrate at 105F for 1 hour. This will soften them and give them a "cooked" feel while keeping them raw. If you do not have a dehydrator, you can skip this step. The veggies will be crunchier, but still tasty.

Assemble:

Mix the tahini sauce and the zucchini pasta together.
Place the pasta into 4 separate bowls. Top with the marinated veggies.

Bon appetit!

Makes 4 servings