ZUCCHINI PASTA WITH SUGAR SNAP PEAS, ASPARAGUS & PARMESAN “CHEEZE”
Posted Jun 16 2009 5:57pm
ZUCCHINI PASTA WITH SUGAR SNAP PEAS, ASPARAGUS & PARMESAN “CHEEZE” 1 lb. asparagus, trimmed and cut into 1/2 inch pieces 1/2 lb. sugar snap peas, stringed (or snow peas,) 1/4 C olive oil 1/4 C nama shoyu 1/2 C parmesan cheeze (made without salt) 1 lg. zucchini, peeled 1/4 C pine nuts 1/4 C raw cashews, soaked for 1 hr., drained, and rinsed ½ sm clove garlic 2 T lemon juice
Slice zucchini in half lengthwise.
Draw a julienne tool along the flat zucchini side to make “noodles”. (Alternatively, use a “spiralizer”, or, with a vegetable peeler, shave slices of the zucchini, then cut to noodle thickness with a knife)
In a large mixing bowl, combine asparagus, sugar snap peas, zucchini pasta, olive oil, and nama shoyu, mixing well to coat the vegetables. Marinate for 1/2 – 1 hr.
In the food processor, combine pine nuts, cashews, garlic, and lemon juice and blend to a fine paste.
Mix a ingredients together thoroughly, and place bowl in dehydrator for 1 hr. at 110 degrees, to tenderize asparagus and sugar snap peas
Posted in MY RAW RECIPES, RAW VEGAN PARMESAN, SUGAR SNAP PEAS, ZUCCHINI PASTA w/SUGAR SNAP PEAS/ASPARAGUS/PARMESAN “CHEEZE” Tagged: MY RAW RECIPES, SUGAR SNAP PEAS