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VegWeb.com  |  Recipes  |  Raw Food Recipes  |  Raw Main Dishes  |  Caitee Chaos' Fantastic Rasta « previous next »
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Recipe submitted by prettyin_punk, 09/03/07

Caitee Chaos' Fantastic Rasta

Ingredients (use vegan versions):

    1 large zucchini
    3 tomatoes
    8 basil leaves
    1 to 2 cloves of garlic
    sea salt and freshly ground pepper
    optional, minced almonds (for raw-magian)

Directions:

Julienne the zucchini in your food processor or cut it into thin "noodle-like shapes". Drain the zucchini through paper towels and then add salt to soak up the moisture.

Add the tomatoes, garlic, and basil into the food processor until it is blended like pasta sauce. Taste and season to your liking.

Assemble the pasta and sauce, and top with minced almonds.

Serves: 2

Preparation time: 10 mins or so

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violin24242
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« Reply #1 on: September 05, 2007, 05:54:28 PM »

Yum! I usually dont like zucchini but this was good. I used 2 roma tomatoes and too much garlic (2 cloves was 1 too many!) I forgot you can always add but not take away.  Grin Thanks PIP!
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horvathsgirl
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« Reply #2 on: April 05, 2009, 08:50:56 PM »

I made this today and I was a little apprehensive as I've never had raw zucchini before, but I love tomato and basil, so I decided to try it. This was SO good. The zucchini had a very subtle taste and complimented the sauce. So good. Thanks Smiley
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erinmonster5
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« Reply #3 on: June 01, 2009, 01:33:39 PM »

I just had this for lunch and it was quite tasty.....my only complaint is that it was so watery...you see, I made it the night before, so maybe if it didn't sit in the fridge all night, it wouldn't have been like that......I dried the zucchini with paper towels and salted them, just like it says....guess I should have let them dry out a little more...
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Melissa2525
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« Reply #4 on: July 14, 2009, 12:32:40 AM »

This was very easy and a great summer food, but I also had some watery issues. It still tasted really great but definitely too liquid. Any suggestions would be helpful.
Thanks
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Melissa2525
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« Reply #5 on: August 05, 2009, 03:29:50 PM »

Sauce turned out really tasty, I along with the others ran into some watery issues but still enjoyed the flavors. Super easy and perfect for the summer.
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sharway
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« Reply #6 on: August 25, 2009, 07:57:30 PM »

Yes, mine was also a teensy bit watery, but I strained and pressed the salted zucchini pasta in a colander with paper towels until it was mostly dry (the salt helps draw the moisture out if you salt it *while* draining, in my experience). That zucchini is really nice once it drains for a bit-- better than I expected!

I also had an idea that you could use half sun-dried tomatoes in your sauce, which would be thicker and make less watery sauce.
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DalVeg
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« Reply #7 on: September 24, 2009, 02:16:57 PM »

Good stuff.  I added some banana peppers to the sauce and served the pasta with guacamole on top as "cheese".

Mine wasn't too watery in the beginning, but the next day my leftovers were very soupy... yuck.  I will try salting the zucchini next time as suggested by Sharway.
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