Oh my goodness it seems a lifetime ago since we last spoke! So much in my life has changed since then and I barely know where to begin.
I finally made the move I’ve been talking about for the last few weeks! Yes, Saturday (promptly at 6 am I might add) I began the drive to bustling Toronto to move into my new apartment. The move went fairly smooth and I am already settled in nicely. I am in love with my room and while my kitchen is small, I was able to fit all my dishes and gadgets in (thank goodness my roommate didn’t have a ton of stuff!). I also probably have the best stocked pantry of anyone who has ever moved. I carted most of my food from my parent's to this apartment after failing to eat through anything so now I’m wonderfully prepared to start creating loads of delicious foods to share with you all. It’s actually pretty hilarious to look in our pantry. It is so packed it threatens to spill out with the slightest provocation. Luckily my clumsiness has not made an appearance and everything has stayed in tact.
Anyway, I’m sure NONE of this is interesting to you. You’re here for the food and I don’t blame you. So I’m going to share a recipe for Raw “Baked” Fettuccine Alfredo that I concocted a few weeks back and I’ve eaten it so many times since. It’s quick and easy, versatile, seasonally appropriate and super nutritious! Let me delve into these points just a little bit further.
- Besides the couple hours of dehydrating, this is a snap to prepare. You can fix it up then forget about it for 2 hours while it dehydrates to perfection
- It takes very little culinary skill to prepare and uses all pantry staples. Well at last my pantry staples ;) And I’m sure most of you reading out there have most of these on hand.
- You can make this in the oven instead of a dehydrator, I’m sure, on it’s lowest setting. You can use almost any nut you feel like and can totally mix up the spices with whatever you’d like.
- Can easily halve this to make one portion or double it to make 4! You can even make the whole sauce recipe, set half aside and make half for dinner, then the other half the next day. Just assemble everything right before dehydrating.
- The sauce can be used to top ANYTHING. Cooked pasta, salads, grain dishes, veggies, anything you want!
- For those of you lucky enough to have a garden overflowing with zucchini, this is a great way to use up those zucchinis in a different way. With one zucchini per serving, that can add up fast, depending on how much you make. No colour of zucchini is discriminated against either.
- This uses zucchini noodles as the base providing lots of phytonutrients and keeping it light, uses nuts for the sauce for lots of healthy fats and cayenne pepper to kick up that metabolism!
Woo, so seven reasons you should make this! Have I lost you or are you ready to learn the recipe? I hope the latter.
For my version I used walnuts. You all know how much I love walnuts after this post. They improve cardiac function, strengthen you bones, make you smarter and pack an antioxidant punch with loads of vitamin E. Can you say glowing skin? That being said, feel free to use any nut you have in your pantry! Cashews would be dreamy.
Without further ado, I give you the recipe!
Raw Baked Fettuccine Alfredo (Vegan, Gluten-free, Sugar-free, Raw)
Adapted from Rawdemption.
Ingredients (2 servings)
- 2 zucchini, sliced thin with a vegetable peeler
- 1/2 tsp sea salt
- 2 tbsp chopped sundried tomatoes (without sulphites)
- 2 tbsp finely chopped walnuts
- generous sprinkling of cayenne
- 1 cup walnuts, soaked for a few hours
- 1/2 cup homemade almond milk (or store-bought for mostly raw)
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1/2 tsp white miso paste
- 1/4 tsp nutmeg
Toss the sliced zucchini with the salt. Place in a single layer in a colander to sweat for about 30 minutes. When done pat them dry with a clean towel and move to a bowl.
In the meantime, make your sauce. Toss all sauce ingredients in a blender and blend until smooth.
Combine the sauce, sundried tomatoes and zucchini in a bowl and toss to evenly coat the noodles in the sauce.
You can either dehydrate these in 2 ramekins or 1 large one. Either way- spoon the mixture into your pan of choice. Sprinkle the tops with chopped walnuts and cayenne pepper.
Dehydrate for 2 hours, until warmed through and the top looks crispy and browned, kind of like baked pasta would! (Alternatively you could bake in the oven on it's lowest setting. I would keep my eye on it though, probably doesn't need 2 hours)
Serve immediately and enjoy!
Look at that creamy goodness!
I hope you all enjoy this recipe! Now for all you Torontonians out there, I need advice! What should I do in my new home? I tested out Mylk Uncookies yesterday and fell in love. Coffee and tea lattes with homemade almond milk accompanied by vegan, gluten-free treats- could it get any better?
Enjoy the rest of your weeks everyone!