Every once in a while something as simple as a lettuce wrap will surprise me - and the one I'm about to share is certainly no exception. My current food obsession is the tender veggie ribbon pasta from last weeks post. I've literally been eating it with everything, so naturally when I opened my fridge yesterday evening and saw the jar of leftover Almond Satay sauce, the last head of romaine lettuce and some fresh mint my dinner had already been made. This is also a super budget-friendly recipe if you're not in the market for fancy ingredients but still want to feel like you're eating more than just a plate of boring cold veggies. I'm not kidding here, take the time to ribbon peel your veggies and make this pasta -- you'll never look at Carrots and Zucchini the same!
Side note: The following ribbon pasta is the same one found here, but simplified by only using two main vegetables. If you want to add more ingredients to your pasta mix then go for it!
Easy Tender Carrot and Zucchini Ribbon Pasta
Makes roughly 2 servings
- 3 c ribbon peeled Carrots (roughly 2 large carrots)
- 3 c ribbon peeled Zucchini (roughly 3 to 4 large zucchini)
- 3 Tbsp Lemon Juice
- 2 tsp Grade B Maple Syrup //or// 3 tsp Date Paste
- 1 tsp Salt
- optional: Black Pepper to taste
In a large bowl mix together all of the above ingredients until the veggies have been even;y coated with the lemon juice/sweetener/salt.
|Veggies pictured above are from this recipe post(click)|
Tenderizing your Veggie Pasta
- Choose from one of the following Raw Food Warming Methods noted here
- Evenly spread out your veggies (this will require at least three dehydrator trays or one very large baking sheet)
- Proceed to dry/warm veggies for 1.5 - 2 hours - until slightly wilted
In my finished wrap I had the Carrot/Zucchini pasta from above, fresh Mint leaves, Cucumber, Green Onion and of course don't forget the Almond Satay Sauce (with extra Ginger and Garlic).
Refrigerate your veggie pasta after drying/wilting it and it will stay fresh for at least three to four days.