Wednesday, July 15, 2009

Zucchini Linguine Alfredo

My new favorite dish. This combines a bunch of yummy seasonal veggies topped with Gena's cashew alfredo sauce from Choosing Raw.


-Zucchinis, spiralized. (You can use a veggie peeler, but the consistency nearly as noodle-like!)
-Sugar Snap Peas (Ends cut off and sliced in half, but not shelled)
-Fresh Basil
-Lettuce or Mixed Greens

All of the above I got at the farmer's market except the basil which we're growing in a pot in the backyard. Fresh Basil is key to this dish it adds so much flavor! The zucchini, peas, and lettuce were about $2 each at the farmer's mkt for big bunches. I got the best, biggest bunch of romaine, probably 2 pounds worth for $2 and lasted me all week.

Amounts of the veggies are totally up to you - the sauce recipe below made enough for at least 4 large zucchinis. I'd use one tomato per zucchini, about 5 big basil leaves per zucchini, and a couple handfuls of greens, but it all depends on your tastes.


-1 ¼ cup cashews, soaked for a few hours (I just put them under water when I left for work in the morning)
-¾ cup water
-1 tsp agave
-1/3 cup lemon juice
-½ tsp sea salt
-1 tsp miso

Mix everything in blender until smooth, slowly adding more water if necessary. The sauce was good but a little bland. It could've used a big clove of garlic or some more spices.

Miso was a new ingredient for me, just bought my first jar at the co-op last night. It's a traditional Japanese seasoning made with fermented rice and/or soybeans and I've seen it as a replacement for soy sauce in a lot of raw recipes. It comes in a jar and you scoop it out sort of like chicken stock. There were several versions and I just picked brown rice miso because it seemed the most neutral - here's the wikipedia article with a full explanation though:

love summer! Take advantage of it and go to the farmer's market!


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