Showing posts with label pasta!. Show all posts
Showing posts with label pasta!. Show all posts
Sunday, March 8, 2015
ONE WEEK RAW AND GLUTEN FREE Day 7 Learn To Make Raw Meatballs On Zucchini Ribbon Pasta!
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| Raw walnut meatballs on ribbons of zucchini with tomato sauce Follow Foods For Long Life on FACEBOOK ! DAY 7 OF "ONE WEEK RAW AND GLUTEN FREE" |
Today is the 7th and last day of our "One Week Raw and Gluten Free" mini cleanse. But it doesnt have to be the end. If you want to extend it a few more weeks, just repeat the recipes you enjoyed during the week. In case you missed any of them, check out DAY 1, DAY 2, DAY 3, DAY 4, DAY 5 and DAY 6.
Todays menu includes:
Breakfast: Strawberry, pear and spinach smoothie
Snack: Leftover pear and apple crisp from last nights dessert
Lunch: Monster salad
Dinner: Raw meatballs on zucchini ribbon pasta
Dessert: Mango and mixed berries
Breakfast:
Strawberry, pear and spinach "green smoothie"
(New Recipe)
Raw Vegan, Gluten Free
[makes 2 servings - enjoy both throughout the morning]
1 1/2 cup frozen strawberries or strawberry tops *
1 large or 2 medium organic pears, cored
2 cups organic, baby spinach
1 tablespoon unrefined flaxseed oil
1 1/2 cups filtered water
Place all ingredients in a VitaMix blender and process until smooth.
Per serving: 190.8 calories, 7.0 g fat, 0.5 g saturated fat, 3.7 g omega 3 and 1.0 g omega 6 fatty acid, 0 mg cholesterol, 2.3 g protein, 35 g carbohydrates and 8.3 g dietary fiber.
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| This green smoothie is high in fiber and omega 3 fatty acid. Spinach contains lutein and zeaxanthin which may decrease the risk of age related macular degeneration. |
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| * When I clean organic strawberries, I cut off the tops (which include a 1/2 inch of strawberry), freeze them and use them for smoothies. |
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| Todays snack is leftover pear and apple crisp. That is, if you didnt eat it all last night! Its sooo good!! |
Lunch
One of the best things you can do for your health is to eat some sort of salad every day of your life. Im not talking iceberg lettuce and thousand islands dressing. Im talking about a HUGE MONSTER salad with as many veggies you can stuff in a bowl topped with more healthful goodies like nuts, seeds and fruit. Todays salad contains many of the leftover ingredients from the recipes we made this week:
red leaf lettuce,torn
baby spinach
daikon, thinly sliced
carrots, thinly sliced
cucumber, thinly sliced
orange bell pepper, thinly sliced
red onion, sliced
broccoli florets
avocado, sliced
raisins
hemp seeds
sunflower seeds
sesame seeds
For the dressing, I had leftover ginger tahini dipping sauce from DAY 6 which I thinned with some freshly squeezed lime juice and a little water. If you ran out, make a little more!
So fill your refrigerator with veggies and experiment with combinations for lunch or dinner each day!
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| Todays lunch is a MONSTER salad with many of the leftover veggies from this weeks menus. |
Dinner
Today were going to make little raw meatballs. My poor Italian grandparents, were they alive, would think I was absolutely nuts! But these little guys, made from walnuts and other goodies, really taste meaty!
Were also going to make a raw tomato sauce for our zucchini pasta. When not on a raw cleanse, you can serve this delicious and healthy raw sauce mixed with hot pasta and the raw meatballs (at room temp) on top. They are too delicate to mix in or cook.
Ive posted this on the blog before (in fact it is one of the most "googled" recipes) but its improved and changed a bit to make it gluten free.
Raw Zucchini Ribbons with Walnut Meatballs and Tomato sauce
Old Blog Favorite - modified
Raw Vegan, Gluten Free
[makes 4 servings]
For the zucchini pasta
4 medium zucchini
Freshly ground black pepper
For the raw tomato sauce
1 clove garlic, peeled
1/3 cup sun dried tomatoes, soaked in filtered water for 1 hour, or until soft, and drained
1 Medjool date, pitted and soaked in filtered water for 1 hour and drained
1 cup ripe tomatoes, diced
4 kalamata olives
2 packed tablespoons fresh basil or 1 teaspoon dried
1/2 teaspoon sea salt
1/8 teaspoon crushed red pepper flakes (optional)
2 tablespoons extra virgin olive oil
For the meatballs [makes 12 small meatballs, 3 per serving]
1 clove garlic
1 1/3 cup raw English walnuts soaked for several hours and rinsed
1 tablespoon nutritional yeast
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
2 teaspoons Bragg liquid aminos
1 teaspoon thinly sliced green onion, white part only
1 1/2 tablespoons fresh parsley, minced, plus extra for garnish
Make the zucchini ribbons by peeling the zucchini with a potato peeler, gradually rotating with each peel.
To make a thinner spaghetti, use a vegetable slicer. My favorite is Benriner. Wrap the ribbons or spaghetti in a paper towel until ready to use otherwise they will get watery when combined with the sauce.
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| Making the zucchini ribbons with a vegetable peeler. |
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| You can make zucchini spaghetti by using a Benriner spiral vegetable slicer. Peel the zucchini first so it really looks like spaghetti! |
To make the sauce, drop a clove of garlic in the chute of a food processor with an S blade while its running. After it is minced, add the drained sun dried tomatoes and date along with the fresh tomatoes, olives, and the rest of the tomato sauce ingredients. Process until smooth, place in a small bowl and set aside.
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| Top with extra parsley and freshly ground black pepper and serve! |
Wash and dry the food processor.
To make the meatballs, drop a clove of garlic in the chute of the food processor while its running.
After it is minced, add the walnuts, nutritional yeast, olive oil, lemon juice and Bragg liquid aminos and process until smooth, scraping down the sides when necessary.
Place in a bowl and mix in green onion and parsley.
Form 12 small balls from the mixture, dip each one in tomato sauce to coat and set aside.
Mix the zucchini pasta in the desired amount of sauce. Serve onto 4 plates and top each with 3 sauce covered meatballs.
Garnish with parsley and freshly ground black pepper and serve immediately.
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| Tonights dessert is diced mango and an assortment of fresh berries |
Friday, March 6, 2015
Vaughns Red Pepper Sauce With Vegan Sausages Serve On A Bun For A Great 4th Of July Entrée Also Great On Pasta!
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| This slow cooked red bell pepper sauce is great with sausages or served on top of a plate of rigatoni pasta. Follow Foods For Long Life on FACEBOOK ! |
More Recipes from the Visit
Ive been featuring my familys recipes from their recent visit. The other day I shared my daughter-in-law Karinas Garlic Vinaigrette Salad Dressing. Today Im going to share my son Vaughns red bell pepper sauce.
During our recent annual family gathering, we had a mix of vegetarians, pescatarians and meat eaters so the menu is often eclectic. The appetizers and salads were all vegan as was the German Chocolate cake for dessert. For the main course, I made a 20 pound lasagna with lots of grilled veggies (like eggplant, zucchini, portobello mushrooms, etc.) and my son made two pots of red bell pepper sauce: one for the vegan Field Roast Apple Sage sausages and one for the Willie Bird turkey sausages. Unlike me who likes all meals to be completed in 1 hour or less, Vaughn loves to make rich, slow cooked sauces, Julia Child style, which can take hours. But the results are worth the time and effort! This one certainly was.
Dont be fooled by the short list of ingredients and absence of any herbs. The slow cooking, wine and just salt and pepper give this dish a rich and complex flavor.
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| I didnt get a picture of Vaughn making the featured recipe but he is no stranger to the kitchen. Here he is making his famous enchiladas! |
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| Field Roast makes my favorite vegan "grain" sausage. |
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| For your 4th of July party, serve smoked apple sage Field Roast sausages on a whole wheat bun topped with this red bell pepper sauce! |
Red Bell Pepper Sauce with Vegan Apple Sage Sausages
[serves 6]
1 tablespoon extra virgin olive oil
1 tablespoon Earth Balance vegan buttery spread
2 large onions (or 3 medium), thinly sliced
4 large red bell peppers (or 6 medium), thinly sliced
One 14.5 oz can diced tomatoes
1/3 cup red wine
1/2 to 1 teaspoon salt, or to taste
1/4 to 1/2 teaspoon ground black pepper, or to taste
6 Field Roast apple sage vegan sausages
Add olive oil and Earth Balance to a large saucepan or Dutch oven and heat on a low temperature until buttery spread is melted. (Dont be tempted to use just oil or margarine alone - the combination gives the sauce a wonderful French, buttery consistency).
Add onions and sauté for 15 minutes, stirring frequently.
Add red bell peppers and sauté another 15 minutes, stirring frequently.
Stir in salt and pepper.
Add diced tomatoes and wine. Bring to a low boil, stir and lower heat to a low simmer.
Cover and cook for 1 1/2 to 4 hours, stirring every half hour and adding water if it gets too dry. (I cooked it for 2 hours and it was wonderful).
Add vegan sausages in the last 15 minutes. (DO NOT do this for turkey sausages which would need to first be seared and then cooked in the sauce for the last hour).
If, at the end of cooking, the sauce is too watery, remove the cover and cook until it reaches the right consistency.
Serve the sauce and sausages on a bun or over pasta.
Per serving (one sausage and 1/6 pepper sauce): 353.8 calories, 23.2 g fat, 2.0 g saturated fat, 0 mg cholesterol, 28.5 g protein, 25.8 g carbohydrates and 6.5 g dietary fiber.
Per serving (sauce only): 113.8 calories, 4.2 g fat, 1.0 g saturated fat, 0 mg cholesterol, 2.5 g protein, 14.8 g carbohydrates and 3.5 g dietary fiber.
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