Pasta Marinara w/ Zucchini Noodles & Nut ‘Feta’ {Live Food, Vegan}

by | Jun 18, 2016 | Entrees, gluten-free, Live Food, Low-Fat, Low-Gycemic, Paleo, Raw, Recipe, Vegan, Vegetarian

Hey, beautiful!

My oh my. First of all, yes, it’s been a while since I posted a recipe. Second, this is an entree I’ve been enthusiastic about sharing for a long time.

Considering it’s 4 AM where I’m at, it’s raining, and I can’t sleep, apparently it’s the perfect time to post it.

In case you’re wondering, this recipe will be one of the entrees featured in my upcoming Bloom for Life cookbook – available in eBook and print! I’m so excited for that project to be wrapped up and for the resource to be available for you, so keep an eye out for that!

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Basically, there’s not much to share. Life is just flitting by – as it does for all of us, and I’m spending a lot of time outdoors and in the company of good-humored friends and family. What else could one ask for when they’re back in the United States and enjoying the summer?

Keep an eye out for more info on the recipe book, and please subscribe to the newsletter (and receive a FREE gift in the process) to be informed when the book is totally ready for you to get your hands on.

Enjoy this artistic and delicious dish! 

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Pasta Marinara w/ Zucchini Noodles & Nut ‘Feta’ {Live Food, Vegan} 

Zucchini Noodles

Preparation Time: 10 minutes

Serving Size: 3-4

Ingredients:

  • 4-5 medium *organic zucchini
  • 3/4 – 1 Tbsp Coconut Oil
  • Dash of Sea Salt

Directions:

  1. Wash your zucchini, chop the ends off of each, and use a spiralizer to form the zucchini into noodles.
  2. Put noodles in a medium-sized bowl, add 1 Tbsp coconut oil, a dash of sea salt, and massage until the noodles are fully covered. Allow to sit for a minimum of 5 minutes in a colander or on a paper towel, where the noodles will soften while you make you marinara and brazil-nut ‘feta’.
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Live-Food Marinara

Preparation Time: 15 Minutes

Serving Size: 2-3

Ingredients:

  • 3 Cups Tomatoes
  • 3 Garlic Cloves
  • 3/4 Cup Sun-dried Tomatoes
  • 3 Medjool Dates, pitted
  • 2 tsp Apple Cider Vinegar
  • 1 tsp Garlic Powder
  • 1/4 tsp Sea Salt
  • 1 – 2 tsp Extra Virgin Olive Oil (optional)
  • 1 – 2 Tbsp Unsweetened Almond Milk (optional)
  • Freshly ground Black Pepper and Cayenne to taste
  • Fresh herbs: Rosemary, Basil, Parsley (if desired / available)

Directions:

  1. Place all ingredients in a blender and pulse until creamy and well-combined.
  2. Serve over raw pasta (zucchini noodles) or use in the raw lasagna.
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Brazil Nut ‘Feta’ {Raw}

Preparation Time: 10-15 Minutes

Serving Size: 4

Ingredients:

  • 1 Cup Brazil Nuts
  • 1/16 Cup Olive oil
  • 1/4 Cup fresh squeezed Lemon Juice
  • 1 tsp Sea Salt
  • Herbs like Thyme, Rosemary, Basil or Oregano
  • 2-3 Sun-dried Tomatoes

Directions:

  1. In a food processor, grind the brazil nuts until they are nearly a flour – but not quite.
  2. Add in remaining ingredients and pulse 4-6 times until well-combined.
  3. Sprinkle over salads, raw lasagna, or use in replacement of parmesan cheese.
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I hope you have a magnanimous weekend, lovely!

You deserve to live a life you love,

Signature-Amanda