Going Raw: Adventures in Uncooking

“Spaghetti and Meatballs”

I may have mentioned before that I am not a big fan of making raw food dishes that emulate cooked food. This is because I believe that fruits and vegetables taste great without having to pretend that they are something else. However, I make an exception for this “spaghetti and meatballs” recipe for two reasons: (1) it is delicious (2) it is not emulating cooked food because it does not really taste like spaghetti and meatballs. In fact, I think it is only called “spaghetti and meatballs” because that’s catchier than “zucchini with tomato sauce and walnut paté.”

The best time to make this recipe is during zucchini and tomato season when you can get the freshest local produce. And of course I always recommend buying organic — especially with zucchini and tomato, you can really taste the difference.

MEATBALL INGREDIENTS
Courtesy of Raw Food Made Easy by Jennifer Cornbleet. I doubled her recipe so that the measurements below will serve about 4.
2 cups raw walnuts, soaked in water for a couple hours
2 tsp extra virgin olive oil
2 tsp tamari or nama shoyu
1/2 garlic powder
dash salt
2 tbsp fresh parsley, minced fine
2 tbsp onion, minced fine
2 tbsp freshly squeezed lemon juice (yes, I think buying the lemon and squeezing it, rather than using bottled lemon juice, is worth it. The taste difference is incredible)

Use a food processor or heavy-duty blender to process all the ingredients. If you have a juicer with a homogenizing feature, you could also homogenize the walnuts, then mix the walnut paste with the rest of the ingredients together in a bowl.

This meatball mix will keep in the fridge in a sealed container for up to five days. Roll into meatball-sized balls when ready to serve.

TOMATO SAUCE INGREDIENTS
Courtesy of Raw Food Made Easy by Jennifer Cornbleet. I doubled her recipe so that the measurements below will serve about 4.
2 medium or large tomatoes, chopped
1 cup sun-dried tomatoes (you can dehydrate your own, or buy some WITHOUT added chemicals)
4 tbsp olive oil
2 tbsp minced fresh basil, or 1 tsp dried basil
2 tsp dried oregano
1 tsp crushed garlic, or 1 garlic clove
salt and black pepper to taste
a dash of cayenne (optional)
1/2 green pepper (optional)

Just put everything in the blender or food processor and process until smooth!

Jarred tomato sauce in the fridge will last as long as a fresh tomato would last.

NOODLES INGREDIENTS
1 medium or large zucchini per person (only use as many zucchini are necessary, since the noodles are best when prepared just before serving and do not make great leftovers)
1 tbsp olive oil

If you happen to have a spiral slicer laying around, you can use that to make noodles out of the pasta… but I just use a run-of-the-mill peeler. Peel the skin off the zucchini and throw away or compost, then keep peeling away at the rest of the zucchini to make the noodles. You can peel all the way to middle if you like, but when you get to the seeds the peels will get messier and look less like noodles, so you can always use the seedy part for something else. (I just eat that part on the spot, but I guess you could always stir-fry it, or use it in vegetable soup, etc.) Toss the zucchini with the olive oil.

To serve, place a few noodles on a plate, pour some sauce over it, and add some meatballs. Mushrooms or parsley sprigs can make a nice garnish, and I always add some ground black peppercorns as well. Ta da!

You’ve got to admit, this is a cool-looking raw meal. Although it doesn’t taste like traditional wheat noodles, it does do a darn good visual impression of spaghetti and meatballs. And I’ve already mentioned that it’s delicious. I love the rich, herb-y flavor. YUM.

A DINNER PARTY SUGGESTION: Since most people tend to get uncomfortable when one person at a dinner table ascribes to completely different dietary habits, I suggest using this recipe when dining with others who are eating cooked Italian food. Somehow it improves the dining experience for everyone when you at least try to fit in with what everyone else is eating. Don’t ask me why, it’s some kind of sociological thing. And at least it’s a good excuse to make this fun recipe!