Ingredients
Directions
Soak the sun dried tomatoes: Boil 1 cup of water and pour over the tomatoes in a small bowl. Set aside and let sit for 30 minutes.
Once the sun dried tomatoes finish soaking, make your sauce: In a high-speed blender, add the sun dried tomatoes, garlic, shallots, tahini, and ¼ cup water (save the remaining for later) and blend to a smooth paste.
Next, add the red pepper, fresh tomatoes, date paste, oregano, salt, pepper, and red chili flakes, if using. Blend until smooth. Add the remaining water to thin the sauce, depending on the consistency you desire.
Add the basil and pulse to combine.
Spiralize your zucchini, or, if you don’t have a spiralizer, peel the zucchini into 1 ½-inch wide thin noodles using a peeler or mandolin.
Place the zucchini in a bowl.
Add the marinara sauce on top of the zucchini.
Top with Vegan Walnut Parmezan, if desired (omit the nutritional yeast if you’d like to keep this dish completely raw).
Chef's Notes
Substitutions
Instead of date paste, use whole organic apple or applesauce to lightly sweeten the sauce.
Instead of Roma or heirloom tomatoes use other organic tomatoes on hand or tomatoes from your very own garden.
In place of chopped shallots, use yellow or white onion.
Instead of basil, use parsley.
In place of sun dried tomatoes, use olives (start with half the portion then add more as desired).
Other ways to use the sauce
Top on sprouted grain bowls.
Make a raw pizza using dehydrated crust, vegetables and cashew “cheese.”
Blend with cashew cheese to make a raw creamy sauce.
Make raw enchiladas.
Ingredients
Directions
Soak the sun dried tomatoes: Boil 1 cup of water and pour over the tomatoes in a small bowl. Set aside and let sit for 30 minutes.
Once the sun dried tomatoes finish soaking, make your sauce: In a high-speed blender, add the sun dried tomatoes, garlic, shallots, tahini, and ¼ cup water (save the remaining for later) and blend to a smooth paste.
Next, add the red pepper, fresh tomatoes, date paste, oregano, salt, pepper, and red chili flakes, if using. Blend until smooth. Add the remaining water to thin the sauce, depending on the consistency you desire.
Add the basil and pulse to combine.
Spiralize your zucchini, or, if you don’t have a spiralizer, peel the zucchini into 1 ½-inch wide thin noodles using a peeler or mandolin.
Place the zucchini in a bowl.
Add the marinara sauce on top of the zucchini.
Top with Vegan Walnut Parmezan, if desired (omit the nutritional yeast if you’d like to keep this dish completely raw).
