Virtual Vegan Potluck #3

I can’t believe it’s that time again…Virtual Vegan Potluck #3 is here!

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For the past two VVP’s, I’ve made desserts. (Click here and here to review my previous VVP posts.)  Surprised, aren’t you? Ha ha ha.  But, this time around, I’m shaking it up a bit, and I’m sharing a main course dish! Woohoo!

Ok, so here’s the deal. I’ve been eating a high-raw vegan diet off and on since last May. And I love it. It makes me feel my best. My heart doesn’t skip as much. My weight stays pretty stable. My energy levels are higher. I sleep better, and the list goes on. But, there are some popular foods in the raw-vegan circles that I’ve yet to embrace. Raw “noodles” is one of them. But, not one to be easily defeated, I keep trying. And this time, I think I got it! I’ve conquered my dislike of the raw noodle! Yes! Bring on the summer cucumbers and zucchinis!

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I’ve shared a recipe or two in the past that has featured raw zucchini noodles, and I’ve eaten and not disliked them, but I’ve never relished in their flavor. But, during my nightly watching of food related YouTube videos (I ❤ YouTube!), I stumbled upon a suggestion to peel the zucchini before using it. Hum…Why haven’t I tried that?! With this also came the revelation that I find the yellow summer squash milder in flavor than the green zucchini squash. A short trip to the store and a little digging for the spiralizer I bought last summer and promptly put in storage, and by golly, I think I got it!

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At the same time, I went ahead and spiralized a large, peeled cucumber, which I then squeezed in a kitchen towel to remove the excess water from the noodles. Success once again!

Both noodles went in the dehydrator for some warming while I made the sauces to cover each.

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First up, the sauce I used with the cucumbers. Sooooo gooood!

Raw Tomato-fredo Sauce (or Raw Tomato-fredo Hummus/Dip/Soup)

1/2 c cashews, soaked

1/2 c tomatoes (I used cherry tomatoes)

2 TBSP sun dried tomato powder (Read below to find out how to make your own!)

1/2 lg red bell pepper, diced

Seasonings: salt, pepper, oregano, granulated garlic, onion powder (all to taste)

First, make your sun dried tomato powder by grinding 1/4-1/2 cup frozen sun dried tomatoes in a small food processor or bullet style blender. After the tomatoes become a fine powder, add cashews, tomatoes, and red pepper to blender/food processor bowel and pulse to combine. Add seasonings and processes mixture until desired consistency is reached. (I left mine on the thick side, and it really stood up to the cucumber noodles.)  You might want to strain the resulting mix through a fine mesh strainer; this will enhance the flavor of your sauce and, of course, make it a little thicker 😉

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I loved this sauce on the cucumber noodles. I’m pretty sure I could spiralize three or four cucumbers and toss them with this sauce and call it a salad. I think some ripe olives and maybe some fresh herbs like parsley or a chiffonade of basil would be awesome adds to a cucumber and tomato-fredo noodle salad. Mmmm…

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I can also see myself using this sauce as a raw hummus type dip with raw veggies, spread on a lettuce leave for a raw sandwich or burrito, eaten with a spoon as a raw soup, and tossed with dehydrator warmed veggies for a primavera type dish.

For the second sauce, all I did was marinate some thinly sliced mushrooms in 2 TBSP of tahini and 1 TBSP of extra virgin olive oil. I stored the mix in a zip top bag so I could squish the mixture around a couple of times a day, making sure each ‘shroom was soaking in marinade. Then, I dumped the mushrooms and their marinate onto a plate and heated them in the dehydrator for a little while. Finally, I added the peeled, yellow summer squash noodles, mixed, and ate!

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As I was eating the mushrooms, I kept thinking how good it would be with a little tofu. So I added some 🙂

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Have you ever tried this tofu? I love it!

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All I did was slice the block into four slabs, then stacked the slabs and sliced them into long strips, then cut across the strips to create little blocks of tofu. I didn’t even have to press it! That’s why I love this stuff so much 🙂

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I gobbled up the rest of the noodles and shrooms after I added the tofu. Triple yum!

Thanks for stopping by!  Don’t forget to check out the rest of the VVP participants. Click here to start from the beginning, or click the photos below to work your way forward and/or backward through the VVP chain.

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33 responses

  1. Pingback: Super Loaded Vegan Mac & Cheese? Virtual Vegan Potluck! | Healthy Hypocrite

  2. Your recipe ais a real winner, my friend! It looks amazing! I thought you would create a truly amazing & tasty recipe! 🙂 Mission accomplished here!

    I am taking part this time in the VVP, in the dessert section! x

  3. I would love to have a spiralizer, it looks like actual pasta! definitely beats using a vegetable peeler. I’m not big into raw foods but everything about this sounds so tasty! I would gobble this up.

  4. The sauce look great! Another trick that I learned with raw zucchini noodles is to add some salt on them after they have been spiralised and leave them in a colander for about 20 – 30 mins. It removes the bitter taste and some of the excess water. With this sauce, I think it will be super. Thank you for the recipe.

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