Tuesday, May 29, 2012

spicy marinara

I know a dish is good and spicy when it gives me the hiccups. The good thing about making dinner at home is you can control the level of spicy to suit your craving! Tonight, I was craving something with a kick and decided to "heat up" my pasta. Instead of using the spiralizer, I used a peeler to make zucchini noodles. I used the hand blender to mix the pasta sauce (you can get one of these for about $20), and used up the last of some parmesan I made the other day. Full of flavor, fresh pasta has always seemed like a tricky meal to make, but this raw dish is incredibly easy! And don't shy away from the spice... a little heat is good for ya!

spicy marinara:
3/4 cup cherry tomatoes
3/4 cup sun-dried tomatoes
few leaves of fresh basil
few leaves of fresh oregano
few leaves of spinach
1 tsp. sea salt
1 tsp. pepper
1 tsp. lemon juice
1 tsp. cayenne (or more!)
1 tsp. garlic powder
Using the hand blender, blend all ingredients until chunky. If it is too chunky, add more cherry tomatoes or a squeeze of orange juice. 

parmesan cheese:
1 cup finely chopped cauliflower (use a food processor)
1/4 cup nutritional yeast
2 tsp. sea salt
2 tsp. onion powder
2 tsp. garlic powder
*This parmesan "cheese" can last in a glass container in the fridge for about 10 days

Peel 2 zucchini to make the noodles. Top with marinara and parmesan, and garnish with some oregano or basil. 


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