RAW TAHINI ZUCCHINI PASTA WITH MARINATED VEGGIES
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
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.
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
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.
Mix the tahini sauce and the zucchini pasta together.
Place the pasta into 4 separate bowls. Top with the marinated veggies.
Makes 4 servings