One of my favorite restaurants back in Portland is Prasad. It's a vegan cafe located within a yoga studio. If you're ever in the Pearl District, be sure to check it out. Prasad introduced me to a new raw and ultra healthy phenomenon: Veggie noodles. That is, vegetables cut in such a way that they are nearly pasta-like in consistency. The dish I had at Prasad was a zucchini noodle linguini with pesto and a cashew ricotta. It was delicious! Tonight, I made my own version of this tasty dish. I used my Zyliss julienne peeler to slice zucchini into pasta-like strips, made a cashew cream, and cooked up a veggie burger. The end result was delicious!
Vegan and Nearly Raw Fettucini Alfredo
Ingredients:
2 zucchinis
1.5 cups raw, whole cashews
1 cup boiling water
1 clove garlic
Pinch of salt
1t Italian seasoning
1 veggie burger (or one per person dining)
Step 1: Run cashews in the food processor until finely chopped. Add Cashews and water to a blender and puree until smooth and creamy. Add garlic, salt, and seasoning and blend thoroughly.
Step 2: Using a julienne peeler or spiralizer, cut long, thin strips of zucchini so it resembles noodles. Set aside.
Step 3: Cook your veggie burger according to the directions on the package. I used a Dr. Praeger's California Veggie Burger.
Step 4: Dish out zucchini noodles and toss with sauce to taste. Top with a crumbled veggies burger.
Enjoy!
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