A few months ago I bought a spirooli. I knew I was going to be growing zucchini so I wanted to be prepared to make one of my favorite raw dishes: spaghetti (it is not in accordance w/ 80/10/10 due to salt & seasonings, but still a nice dish). I have a mandolin and sometimes make noodles with that too, but I really like how long and thin this makes them. Even a grater works (see in the video below).
Click HERE to see how it works!
Here is what my noodles look like after I use the spirooli. I like them somewhat short since after the first time using it I realized I was making 5 ft long noodles! DOH! I sweat the noodles by adding salt and letting them sit for about 30 min. then drain the liquid.
I haven’t made this recipe in about a year, so my memory is somewhat failing me, but here are the basics. It’s super easy & practically impossible to mess up.
For the marinara I use this base from the Raw Body Twins. Then I add more spices inspired by the marinara sauce from”Raw Food Real World” by Matthew Kenney. It’s a flexible thing and you can change it to meet your preferences. However, the marinara in the video above is fine just as it is.
1 C walnuts
2 Medjool dates, pitted
in the food processor and added
1/2 dried fennel
pinch of crush ground red pepper
1/4 tsp basil
1/4 tsp oregano
Process walnuts in the food processor til chopped. Add everything else, including dates, & process until it comes together but still has texture.
You’ll be blown away. It looks & tastes similar to cooked ground sausage. Crumble this over the top of the marinara & noodles.
This recipe is even better the next day after all the flavors have had a chance to mingle in the fridge!