This recipe is always a big hit and the taste is divine!
This simple recipe may be prepared in the blender or food processor. I use the food processor because it does not require as much liquid. This sauce works well in the new VitaMix 4500 Blender or the Blendtec HP3A
This basic recipe only has five ingredients:
Fresh tomato, sun-dried tomato, garlic, basil, and red bell pepper.
2 Cups fresh tomato
2 Cups red bell pepper
1/2 cup sun dried tomatoes
2 or 3 garlic cloves
3 tablespoons fresh basil
Step 1 -
Prepare the sun-dried tomatoes by soaking them for about two hours.
You can speed up the soaking process by soaking them for about 30 minutes in warm to hot water. Save the soak water and you can use a little in the recipe for extra flavor.
Step 2 -
Blend the tomatoes and red bell peppers with the garlic until it reaches the consistency of tomato sauce. I blend it about one minute and leave it slightly chunky. You could add a pinch of salt if you wish.
The fresh tomatoes sometimes have enough juice for the recipe. If they are dry you may pour in a little soak water until it reaches the correct consistency.
Add in the basil at the end and briefly blend. If you blend the herbs too much they may become bitter.
Step 3 -
Pour sauce over vegetable noodles and serve!
Every time I make this recipe, I change the flavor by adding in one or two of the following ingredients:
- A pinch of celtic sea salt.
- A handful of fresh or dried herbs, such as chives, thyme, parsley, sage, rosemary, or the dried Italian Seasoning.
- Dash of cayenne pepper powder to add a little heat
- A half an apple to add a sweet flavor
Raw Pad Thai Recipe – about 4 servings
This recipe is a little more complicated but it is worth the extra effort.
Make vegetable noodles. I like to use the Spiral Slicer machine to make ribbon cuts and angel hair pasta cuts with zucchini. You may also use a potato peeler or cheese grater to make the noodles.
Dice up any other vegetables you prefer, such as red bell pepper, carrot, broccoli, and snap peas. Place these next to the noodles.
In a blender or food processor, mix in the dry ingredients first. These include the almond butter, agave nectar, garlic, ginger, cumin, curry, salt, and coriander.
Slowly add the liquid until it reaches a smooth consistency. Be careful not to add too much liquid or it will be runny.
Pour sauce over the noodles and diced veggies. Garnish with the mung bean sprouts and cilantro. I also like to top this with a handful of soaked almonds. The Sunfood jungle peanuts also make a tasty garnish.
Enjoy! These recipes were inspired by “The 7 Minute Chef”, which is an awesome vegan cook book. It has great raw recipes as well as cooked.