Receta Dijon Mustard Mushroom Sauce on "Raw" Pasta
Tonight's dinner. When people say they don't have time to make raw food, these are the kinds of meals I like to show them. I had no idea what I was making for dinner tonight and literally threw this together last minute. I did allow about 30 minutes for dehydrating, but that was while I was preparing other things. This was delicious.
Someone gave me a bottle of Organic Dijon Mustard the other day...and I had a bunch of mushrooms that needed to get used...thus Dijon Mustard Mushroom Sauce was conceived. I didn't have any sprouts ready, but next time would add some. Be creative...this is just a base to start with. This could have been a really good raw soup too, if I thinned it out a bit with either water or nut milk.
If you soak the sunflower seeds overnight, of course this is better, but not imperative for this recipe if you have a good blender.
- Dijon Mustard Mushroom Sauce with Zucchini and Yellow Squash Pasta
- 1 large zucchini, spiralized
- 1 yellow squash, spiralized (or use 2 zucchini)
- 1 1/2 cups mixed mushrooms, sliced (I used button and oyster, but anything works)
- 1/4 cup sunflower seeds
- 1/4 cup cashews
- 1/2 orange bell pepper, thinly sliced
- 1/2 cup filtered water
- 1 Tbsp. Dijon mustard
- 2 tsp. nama shoyu (or tamari)
- 1 Tbsp. hemp seeds
- 1 tsp. raw honey (or agave), to taste
- 1/4 tsp. garlic powder
- 1/4 tsp each- onion powder, mustard powder
- dash cayenne
- 1/4 tsp grated horseradish (optional)
Procedure
Spiralize or cut zucchini and yellow squash noodles. Keep a bit of sliced mushrooms and bell pepper for garnish. While making the sauce, spread zucchini and yellow squash on a couple of mesh trays and dehydrate at 110 degrees until you are ready for them. If you want it warmer, turn the temp up a little bit. Blend remaining ingredients in high speed blender.
Place a ring of yellow squash around the center bowl, filled with extra sauce. Add a ring of zucchini pasta on the outside. Drizzle some sauce over the "pasta" and garnish with sliced mushrooms, red pepper, fresh parsley, sprouts, crushed cashews, etc.