Dec 22, 2012
I first had a version of this dish at an amazing little raw, vegan establishment in Palm Harbor, Florida called the Rawk Star Cafe. They call it “Rawghetti.” The owners, Adam and Karen, are fantastic people and have many interesting and tasty dishes on their menu. If you live in the Tampa Bay area, stop by and say hi for me!
The most important tool you will need for this dish is called a spirooli.
|My son, having fun with his spirooli apple!|
An ingredient you will need for this recipe is one that perhaps is not familiar to you… Kelp Noodles. Very inexpensive, they are an excellent source of iodine, iron, calcium, folic acid, vitamins B, D, E and K, are high in fiber and natural antioxidants and very low in calories. Kelp noodles also don’t have much flavor and so take on the flavor of whatever you add to the dish. You can order them online at the link provided above or most often find them in Asian food markets. (They are also available for sale at the Rawk Star Cafe!)
- 3-4 medium sized zucchini (room temperature)
- 1 16 oz. package kelp noodles
- 1 cup raw cashews
- 1 cup water
- 1 large bunch fresh basil
- 3 cloves garlic
- 1/4 cup raw pumpkin seeds for garnish (optoinal)
- handful cherry tomatoes for garnish (optional)
- Using your spirooli, spiralize the zucchini and cut into manageable sized pieces.
- Rinse the kelp noodles in warm water and cut into similar sized pieces as the zucchini.
- Mix the kelp and zucchini noodles together and place in large serving bowl (or portion into individual bowls if you prefer).
- Place cashews, water, basil and garlic in a high powered blender and blend until smooth (see notes).
- Pour the pesto dressing over the noodles and top with garnish of your choice.
Makes 4 servings. Enjoy!