Raw Tuesday recipes: fetucini alfredo and cherry-fig bars

raw vegan fetucini alfredo

Fetucini alfredo (serves 4)

16 baby marrows (zucchini, courgette) or vegetable of your choice

8 baby bella mushrooms, sliced thin and marinated in olive oil, lemon juice and salt (30 minutes to 2 hours)

16 baby tomatoes, quartered

alfredo sauce (see below)

Instructions: Make noodles out of the baby marrows, either using a spiraliser, vegetable peeler or mandoline. Toss with alfredo sauce and top with marinated mushrooms and tomatoes.

raw take-away fetucini alfredo

Alfredo sauce

This sauce is an adaptation of raw chef Chad Sarno’s alfredo and Carmella’s cheese sauce, as featured on the Raw Freedom Community website. In addition to being delicious over raw pasta, it’s also a great dip for vegetables, or a spread for raw flax crackers. Make a big batch, as you’ll want to enjoy leftovers.

1 cup cashews, soaked at least 4 hours

1 Tb lemon juice

1 Tb brown rice miso (or miso of choice)

2 Tb yellow pepper, roughly chopped

1 Tb onion, chopped

pinch of Kalahari salt

1 clove garlic

2 Tb nutritional yeast (optional, not raw but adds a delicious cheesy flavour & vitamin B12)

water as needed (approx 2 Tb) to blend

2 Tb olive oil

Instructions: Blend all ingredients in high power blender until smooth, adding oil last.

raw vegan cherry fig bars

Cherry-fig bars (makes one small loaf tin, approx 4 large bars)

These are a variant of many other types of bars that have featured on this site before, though with the addition of a little ground flax and without dates. They’re dessert today, but they could just as easily be breakfast, or a snack on the go. Make sure you get dried fruit that isn’t coated in sugar. The recipe comes from Zoomermag, but hopefully they won’t mind if I reprint it with my minor modifications.

1 cup raw almonds

2 heaping TB ground flax

1/2 cup (heaping) dried figs, de-stemmed and roughly chopped

grated zest of 1 organic lemon

2 Tb agave

1 Tb tahini

1/2 cup dried cherries

pinch of vanilla powder (optional)

pinch of Kalahari salt (optional)

2 Tb cacao nibs (optional)

Instructions: Process almonds and flax in food processor until ground into a powder. Add figs, lemon zest, agave and tahini and process until combined. Add optional ingredients (if using) and cherries and pulse to combine. The cherries should be well incorporated but not 100% broken down.

Press the mixture into a plastic wrap-lined loaf pan and set at least 1 hour in the refrigerator. Cut into bars and enjoy.

raw cherry fig bars in the pan, before cutting



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