Raw Food Recipe: Spaghetti and “Meat” Balls
This is actually one of my favorite raw food recipes. When I was in the middle of my Raw 21 challenge, I was craving spaghetti and set out to make a filling raw food recipe. The marinara sauce keeps for days in the refrigerator and the “sausage” keeps for months in the freezer. You can make a big batch and enjoy it for quite a few meals! Raw on the fly! It is a great recipe for your spiral slicer, too!
The winner of the Spiral Cutter is: Jacki (jpsli) Drop me a quick email at Susan@rawmazing.com with your address and I will get it right out to you!
- 2 cups Carrots, grated
- 2 cups Portobello Mushrooms, chopped fine
- 1 cup Onion, chopped fine
- 3/4 cup Celery, diced
- 1 cup Walnuts, soaked and ground fine while wet
- 1/2 cup Pumpkin Seeds, soaked and ground fine while wet
- 1/4 cup Water, filtered
- 1/4 cup Nama Shoyu
- 1 tablespoon Italian spices.
- 1 cup Oat Flour, raw OR 3/4 cup Flax, ground
- Combine carrots, mushrooms, celery, and onion.
- Stir in walnuts and pumpkin seeds, combine well.
- Combine water and nama shoyu, mix into veggie/nut mixture
- Add herbs, stir well.
- Stir raw oat flour OR ground flax seeds in in batches (half at a time)
- Shape into patties no 4-5 inches across, no more than 1 inch thick. Place on screens and dehydrate at 140 for 1 hour. Reduce heat and dehydrate until dry. 6-8 hours. You want these to be dry.
- Break into bite size pieces.
- 2 cups sun dried tomatoes
- 2 cups water
- 1 large clove garlic
- 1 teaspoon oregano (dried)
- 1 teaspoon basil (dried)
- Salt and Pepper to taste
- Soak tomatoes in water until soft.
- Put tomatoes, water and the rest of the ingredients in a high speed blender.
- Process until smooth
- 2 yellow zucchini
- Marinara Sauce
- Put zucchini through spiralizer. Set in colander for 20 minutes to let water drain off.
- Top with sauce and “sausage”
*Chef’s Note: I topped this with grated pine nuts for a little extra flavor. I also like to warm this in the dehydrator prior to serving.
Dianna Riley wrote on May 18, 2014
You have some of the most interesting and tasty RAW foods! Where did you learn to prepare these tasty dishes? I do know that there’s a culinary school just for those who choose to eat raw. I’m just now starting on my raw journey and was at a loss for good recipes until I ran into your website. I did cheat and printed one of your recipes and tried it out for size and I just loved it. I must say, you’re doing the darn thing!
maggie wrote on August 9, 2012
I am new to raw food and your receipes are very inspiring. How long would you leave this spaghetti and meat balls in the dehydrator before eating?
Susan wrote on August 9, 2012
Until it is warm. 20-30 minutes depending on how thick you have stacked it, etc. Cheers!
Ruth wrote on April 22, 2012
I am new to raw and am enjoying the experience so far. I was wondering about sun dried tomatoes, do deyhrated tomatoes work the same way? I can’t wait to try some of these receipes. Thanks!
NINA DOMENICA wrote on April 16, 2012
MA QUANDO CI SARANNO RISTORANTI RAWOVUNQUE ???