Live Zucchini Pasta with Live Marinara

I love Italian cuisine. It’s hearty, sweet, savory and one of my moms favorite cuisines. She taught me many of her versions of Italian classics. Together we have been veganizing my favorites like eggplant parmesan and lasagna. So now I am taking it a step further and making these dishes raw.

My first post was an Alfredo sauce dish. Now a wanted to try a marinara sauce. Marinara is a wonderful base for pastas, eggplant parmesan, and can be used to dress any salad.

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Live Marinara Sauce on Zucchini Noodles

Tools: Mandolin slicer and high speed blender

2 Zucchinis
1 Tbsp lemon juice
1 Red bell pepper
3 medium tomatoes
1 c sun dried tomatoes
1/4 medium onion
2 cloves garlic
4 dates (optional)
4 Tbsp maple syrup (optional)
3 Tbsp basil
1 Tbsp oregano
2 tsp salt
2 tsp pepper

Jullienne zucchini place in a bowl and add lemon juice, a pinch of salt and a pinch of oregano. Put to the side. Blend all the other ingredients for about 4 mins. Add a few tablespoons of water if you want it thinner or add more sun dried tomatoes to thicken and enjoy. Sprinkle with vegan parmesan cheese
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