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January 27, 2011

Spaghetti With Sausage And Peppers

It's so wonderful to be able to sit down, eat a plate of sausage, peppers, onions and mushrooms, over pasta, and not feel all stuffed and bloated afterward!!! And here's a sneaky way to add more greens that your kids and family won't suspect: toss some chopped kale into the blender with your marinara sauce. This tasty dish was served over a combination of kelp and spiralized zucchini.

Spaghetti, Sausage & Peppers 
Serves 4-6

Veggie Marinade
1 large tomato
1/4 red/orange bell pepper
1 tsp onion powder
1 Tbsp olive oil
Herbs: fresh basil, parsley
pinch of cayenne pepper
pinch of sea salt

Blend ingredients until smooth.  Set aside.

1 red bell pepper
1 orange bell pepper
3/4 large onion, sliced thin
1 1/2 cups mushrooms, thinly sliced
1/2 zucchini, sliced thin and halved.

Slice all veggies thin. Transfer to a large bowl and mix with marinade. Let sit for at least 1 hour.  Spread on a non-stick dehydrator sheet and dehydrate at 110 degrees for 2 hours. (mix and stir half way through).

2 cups Kelp noodles
2 Zucchini (spiralized)

Rinse kelp noodles and cut in half. Soak in warm lemon water at least 1 hour or more, while preparing the rest of your meal. Spiralize zucchini shortly before serving. You can also spiralize and put in a strainer to remove some of the excess liquid from them.

Creamy Marinara Sauce
3 tomatoes
1/4 cup sun-dried tomatoes, soaked and chopped
1 medjool date, pitted, soaked and chopped
1 clove garlic, chopped
1/4 red onion, coarsely chopped
1/4 red or orange bell pepper, chopped
1/2 avocado, chopped (optional)
2 tsp lemon juice
1 Tbsp, fresh basil, to taste
1/8 tsp, sea salt. to taste
cayenne pepper, to taste
pinch of dried oregano

Blend ingredients. Taste and season to your liking. Set aside.

Rawsages (optional, made in advance)
3/4 cup walnuts, soaked overnight
1/4 cup pecans soaked overnight
Dash of crushed red pepper
2 medjool dates, pitted and chopped
1/2 tsp fennel seeds, crushed or ground
Dash of cayenne
1/4 tsp each, salt, oregano, basil, sage, thyme
Dash of pepper
Process the walnuts until well chopped. Add remaining ingredients, and process until it begins to come together, but still has texture.

Roll into small balls and dehydrate at 110 degrees 6-8 hours. I store and freeze these in an airtight container, and use for raw pizzas and other Italian style dishes. Rawsages are optional in this dish, but add a wonderful texture and flavor.

Place a mixture of kelp and zucchini noodles on each plate. Top with marinated veggies. Add marinara sauce and garnish with rawsages and chopped fresh parsley or basil.

You can warm veggies and marinara in dehydrator prior to serving.


Unknown said...

That sounds so hearty and delicious. I love that the sauces are so light on the oil too. Sounds filling without the heaviness, just like you said.

I definitely find zucchini pasta works better if I drain it first--maybe better yet if I salt it and then rinse it/squeeze out the bitterness.


Rawfully Tempting B. Kessler said...

Thank Ela! Yes, I have to admit, there was a bit of liquid on my plate from the zucchini because I did not drain it, but that's why I mix it with kelp noodles it a bit more texture, and less moisture.

W is not all that fond of non heated foods in the winter, so I actually took a little bit of the sauce and veggies and warmed them ever so lightly in a pan for him, and then served over the noodles...he was THRILLED!

susan(from nj) said...

this looks great, can't wait to try- where are u getting the kelp? whole foods by me didn't have

Rawfully Tempting B. Kessler said...

Thanks Susan, I order it on line-

Let me know how you make out..soaking in an acid water (lemon, lime, tomato) is the most important thing, it completely changes the texture..otherwise they are sort of rubbery.

Elizabeth said...

Looks just wonderful!! Looks like the real thing--but so much better b/c it's not! Loving my spiralizer and raw noodle recipes, just posted two tonight, ironically enough.
Peace & Raw Health,

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