Raw Spaghetti with Seed and Nut Balls {Vegan, Gluten-Free}

A friend has been extolling the virtues of raw eating for quite some time. On an intellectual basis, I get it ... but my taste buds just couldn't seem to get on board. That is, until I found this book: Raw, Quick, Delicious by Douglas McNish. It's made a believer out of me, and my mouth is very, very happy!

I'm accustomed to spiralizing squash and other veggies for nutritious, non-pasta noodles, and making raw tomato sauces so this one was perfect for me. Hope you enjoy it as well!

RAW SPAGHETTI WITH SEED AND NUT BALLS

1 cup sunflower seeds, divided
1/4 cup nut butter
1/2 tsp ground Oregano
1/2 tsp ground Basil
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp ground Himalayan Salt Crystals
1/8-1/4 tsp crushed Red Pepper Flakes

Soak half the sunflower seeds until double in volume (2-4 hours). Drain. Process all ingredients until smooth and dough-like. Roll into bite-sized balls. Place on dehydrator tray and dry for 6-8 hours until outside is no longer shiny. Prepare sauce and noodles while balls are in the dehydrator if you'd like to serve warm.

2 Roma Tomatoes, chopped
4 oz. Yellow or Grape Tomatoes, halved
1/4 cup Sun-Dried Tomatoes, rehydrated
1 large stalk Celery, diced
1/2 Yellow Onion, diced
4 Green Onions, diced
1/2 small Red Bell Pepper, diced
1 large Carrot, diced
1/4 cup Green Olives
Salt and Pepper to taste

Pulse sauce ingredients until well-mixed but still chunky. Set aside or place in glass bowl over hot water to heat gently.

2 firm Zucchini or Delicata Squashes, spiralized and blotted.

Toss balls with sauce and serve over spiralized squash. Garnish with pine nuts.

Pulse

If you liked Smoked Gouda . . . {Vegan, Gluten-Free}

You're gonna LOVE this!

SMOKED VEGAN GOUDA

1/2 cup Cooked Garbanzos
4 oz Silken Extra Firm Tofu
1/4 cup Nutritional Yeast
1 tsp Stone Ground Mustard
1 tsp Prepared Horseradish
1/2 tsp Smoked Paprika
1/2 tsp Onion Powder
1/8 tsp White Pepper
4-5 drops Liquid Smoke
2 Tbsp Imitation Bacon Bits (vegan)
1/8-1/4 cup Parsley Flakes or Minced Parsley

Rinse and drain beans. Drain and pat tofu dry. Process all ingredients except parsley until smooth. Should make a firm paste. Line a 2 cup mold with plastic wrap, spray with olive oil and sprinkle with parsley to coat. Press cheese into mold and chill a few hours until firm, Invert over a plate to serve.