Visit RawFoodChef.com to learn more about Cherie Soria and the Living Light Culinary Arts Institute
Directions:
1. Soak the dried porcini mushrooms for about an hour. Do not throw away the soaking water (mushroom liquor) because it is very delicious.
2. Cut the zucchini into half, cutting off the end.
3. Take out your pasta maker.
4. Put the zucchini in place, turn it, and the zucchini pasta will come out, just like spaghetti.
5. Tenderize the zucchini by putting salt on it, toss it a little bit, and the moisture will be released, and the zucchini will be tender.
6. Drained the water from the zucchini. Do not throw away the zucchini water because you can use it in a soup.
7. To make the sauce, take out your blender.
8. Put into the blender: the soaked cashew nuts, the soaked pine nuts, add a little bit of lemon juice, a tiny bit of agave nectar, a little bit of tamari, a touch of white pepper, some mushroom liquor (do not add in all the mushroom liquor, wait and see if you want it more later on), and finally the truffle oil.
9. Turn on the blender. Let it all mixed up together. Turn it off.
10. Roughly chop the soaked porcini mushrooms. We want them to be kind of like the texture of the clam. Add it to the zucchini pasta.
11. Add in the chopped wakame and the dulse flakes to the zucchini pasta.
12. Add in some parsley, save a little bit for garnish.
13. Add some tomatoes. You can dice it into square.
14. Add in the yellow bell peppers.
15. Add in the capers.
16. Mix all the ingredients together.
17. Toss in the sauce.
18. Since this is a very rich dish, it’s better to serve it as a first course and just serve a little bit rather than have a big bowl of pasta.
19. To garnish, arrange the capers, a little bit of parsley.
20. Ready to be served.
|
