Raw Food Recipes + Vegan

National Zucchini Day
RAW RECIPE (photos)

Almond nutballs covered in chunky marinara with zucchini slices

RAW RECIPE (photos)

Almond nutball before dehydrating

RAW RECIPE (photos)
RAW RECIPE (photos)

Almond nutballs after dehydrating

RAW RECIPE (photos)

Chunky Marinara Sauce
2 ½ cup sun-dried tomatoes, soaked for 1 hour to soften, reserve soaking water
4 Roma tomatoes, seeded, roughly chopped
4 Medjool dates, pitted and soaked for 1 hour to soften
2 cloves garlic, minced
½ onion, roughly chopped
2 tablespoon Italian seasoning
1 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon pepper

Combine dates Roma tomatoes, garlic, onion, Italian seasonings and olive oil in a blender. Add sun-dried tomatoes, using soaking water to get the blender going. Puree until you reach a chunky consistency. Add sea salt and pepper.Almond Nutballs2 c almonds, soaked for 6-8 hours1 clove garlic, minced1/2 green sweet bell pepper, diced1/2 yellow sweet bell pepper, diced1/2 yellow onion, diced1 small bunch flat-leaf parsley, finely chopped1/4 c sundried tomato paste (recipe below)In a food processor, grind almonds into pulp. Place in a large bowl and add remaining ingredients. Form into meatballs. Dehydrate for 4-6 hours until dry and firm.Sundried tomato paste1/4 c sundried tomato, soaked until soft, reserve water1 clove garlic 3 T sundried tomato waterIn a blender combine ingredients until it forms a smooth paste. Add more water as needed.Zucchini slicesCut 1/2 zucchini into 1-inch slices, sprinkle with olive oil, sea salt and pepper.Author Notes:In conjunction with National Zucchini Day it is also Put a Zucchini on your Neighbor's Porch Day.

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National Zucchini Day + Vegan