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June 23, 2011

Dijon Mustard Mushroom Sauce on "Raw" Pasta

Tonight's dinner. When people say they don't have time to make raw food, these are the kinds of meals I like to show them. I had no idea what I was making for dinner tonight and literally threw this together last minute. I did allow about 30 minutes for dehydrating, but that was while I was preparing other things. This was delicious.

Someone gave me a bottle of Organic Dijon Mustard the other day...and I had a bunch of mushrooms that needed to get used...thus Dijon Mustard Mushroom Sauce was conceived. I didn't have any sprouts ready, but next time would add some. Be creative...this is just a base to start with. This could have been a really good raw soup too, if I thinned it out a bit with either water or nut milk.

If you soak the sunflower seeds overnight, of course this is better, but not imperative for this recipe if you have a good blender.

Dijon Mustard Mushroom Sauce with Zucchini and Yellow Squash Pasta
1 large zucchini, spiralized
1 yellow squash, spiralized  (or use 2 zucchini)
1 1/2 cups mixed mushrooms, sliced  (I used button and oyster, but anything works)
1/4 cup sunflower seeds 
1/4 cup cashews 
1/2 orange bell pepper, thinly sliced
1/2 cup filtered water
1 Tbsp. Dijon mustard
2 tsp. nama shoyu (or tamari)
1 Tbsp. hemp seeds
1 tsp. raw honey (or agave), to taste
1/4 tsp. garlic powder
1/4 tsp each- onion powder, mustard powder
dash cayenne
1/4 tsp grated horseradish (optional)

Spiralize or cut zucchini and yellow squash noodles. Keep a bit of sliced mushrooms and bell pepper for garnish. While making the sauce, spread zucchini and yellow squash on a couple of mesh trays and dehydrate at 110 degrees until you are ready for them. If you want it warmer, turn the temp up a little bit. Blend remaining ingredients in high speed blender.

Place a ring of yellow squash around the center bowl, filled with extra sauce. Add a ring of zucchini pasta on the outside. Drizzle some sauce over the "pasta" and garnish with sliced mushrooms, red pepper, fresh parsley, sprouts, crushed cashews, etc.


Girl on Raw said...

Wow such a tasty and easy looking meal. Would never have thought of mushrooms with mustard. Will have to try.

Elizabeth said...

looks wonderful--I love last minute creations they can be some of our best raw dishes.
Peace and Raw Health,

Russell James - Weekday RAW Mini Course



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