August 13, 2009

Rawsta a la Rawdka

Since zucchini pasta (rawsta) has become one of my favorite bases for a raw meal, I've experimented with a variety of raw sauce options. Many recipes mimic tried and true standards of Italian cuisine (marinara, alfredo, pesto) and are quite successful at producing a delicious raw equivalent.

And yet, I'd never happened upon a raw vodka sauce recipe! Probably because the traditional recipe includes actual vodka and relies on the cooking process to eliminate the alcoholic effect. But who needs vodka in their vodka sauce? Not this chick. So tonight I blended up a batch of slam-dunk awesome raw vodka sauce.

I can't take total credit for this success--the basic idea behind it was simply to combine Gena's raw Red Pepper Marinara and Alfredo recipes. I ended up tweaking the quantities of each ingredient in the Alfredo recipe, though, and the result was heavenly.

Rawsta a la Rawdka

  • 2/3 cup cashews, pre-soaked for several hours
  • 1 cup raw marinara (I used my leftovers from Tuesday; alternatively, make a half-batch first and set aside)
  • 1 tsp agave syrup
  • juice of 1.5 lemons (juiced the old-fashioned way)
  • 1/2 tsp sea salt
  • 1 heaping tsp miso
  • water as necessary
  1. Combine cashews, 1/2 cup of marinara, agave, lemon juice, salt and miso in a blender or food processor and blend until thick and well-combined.
  2. Add the rest of the marinara and continue blending until very smooth.
  3. Drizzle in a little water with the motor still running, if necessary. I added a little less than 1/4 cup. Just add water to suit your preference, thickness-wise.
  4. Pour over spiralized (or sliced, or peeled) zucchini, toss and enjoy!
Serves 2-3

Like its cooked counterpart, this sauce is on the rich side, but just exploding with flavor. Left a little thicker, it would make a great dip or sandwich spread as well!

Content belly.

As for the rest of today's eats, they looked much the same as yesterday and the day before (fruit for breakfast, salad for lunch).

I did have an amazing juice this morning, though. I'm posting it here mostly so I can remember what I did. I don't expect that many people find my juice ingredients interesting!

Along with big handfuls of kale and lettuce, I juice half a cucumber, four carrots, a small apple, a hunk of ginger and 1/4 of a lemon. This produced about 20 oz of juice--a monster compared to what I've been getting thus far! Delicious.

I continued with the bar theme for my snack today and tried another new one: Mountain Mint Wild Bar.

If you're a CCV reader, you might have read Katie's glowing review of this flavor by now, and I can second her opinion. It's really killer. When I bought it, I was in line at Whole Foods with VeggieGirl, and she told me it tastes like Girl Scout Thin Mint cookies, and she was pretty much right! There's a certain "healthy" aftertaste, but over all, Momma like. I especially love the chunks of macadamia nuts! I especially do not love the $4.99 price tag. I think I'll wait until 2010 to buy another one.

Thank you for all the positive feedback on my post about ditching the calorie counts. If I wasn't affirmed in my ways before, I certainly am now! We are all works in progress--embrace the continuing evolution. :)


Chocolate Covered Katie said...

OMG raw vodka sauce?! Yumlicious!

Ah the Wild Bars...

emily said...

Your title made me giggle And that looks tasty!

ttfn300 said...

ur genious ;) i don't think i've ever had vodka sauce! better keep it that way and try yours sometime!

Gena (Choosing Raw) said...

Woman, you gotta stop with these crazy good looking hybrids! This is totally on my agenda now.

Wild Bars are terrific!


Averie (LoveVeggiesAndYoga) said...

I just bought a Breville a couple days ago and your juicer input looks alot like mine has. I blogged all about it. And then some. I need to read thru your backposts and see how long you've been juicing and your flavor combos. I think I dont like celery in juice or very little. And your marinara looks really tasty too.

lesley said...

That looks like some delish rawsta a la rawdka!! Yum-o! Your sauce sounds pretty stinkin' tasty, too : )

Lia said...

Nuummmmmmm, that looks amazing! I will be trying that out soon, aka asap!

brandi said...

great rawsta idea! that sauce does look thick and rich.

i need to try that bar, and I have got to find a juicer! I guess I just need to save up.

healthy ashley said...

$5 for a bar?!

Your raw pasta dishes make me want a spiralizer so badly! It looks GOOD!

melissa said...

god, i need a spiralizer! delish!

Lainie said...

Never in a million years did I think a raw sauce as creamy as the one you pictured was possible...YUM!!! I need a spiralizer...

Anonymous said...

Get out!
Bookmarked this thing!

K from ksgoodeats said...

That looks so creamy and delicious! I want it!! Love the sound of the Wild Bar - thin mints are the best :)

Erica said...

Ow! That sauce sounds awesome! Great job. I need to get a spiralizer.....I just need to buy one! Yes- free greek yogurt tonight ;) Post to come!

Rosey Rebecca said...

Wow! Looks amazing! You have such great ideas!

Hayley said...

Wow...raw vodka sauce?! You're a genius!! I love Gena's marinara and the cashew alfredo so this has to be delicious.

Jenny said...

vodka sauce -- good golly this may have converted me to a raw foodie for real!

Heather McD (Heather Eats Almond Butter) said...

Mountain Mint Wild Bars are my favorite raw bar out there - and I agree with VG - they totally taste like a Thin Mint cookie!

This sauce does sound heavenly. Your brilliant Diana, always combining Gena's sauces the way you do. Love it! :)