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Raw Veggie Balls & Alfredo Pasta and Sauce
Show # 02.06
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

Raw Veggie Balls:

2 cups sunflower seeds
2 cups shredded carrots
1 cup chopped zucchini or other squash
½ cup finely shopped onions
2 teaspoons nutritional yeast (not a raw product)
1 teaspoon of curry powder
2 teaspoons of Bragg Liquid Aminos or wheat free tamari
3 bunches of chopped scallions

Use a food processor to make a moist dough with all the ingredients. Roll into one inch balls, wet your hands or dip them in some olive oil. Put in dehydrator on tray (no teflex sheets) at 108-110 degrees for 12-24 hours. Will keep for a long time if dehydrated. May also be served without dehydrating.

Alfredo Pasta & Sauce:

1 cup raw cashews
1-2 cloves of garlic, minced
1 small onion, minced really fine
1 handful of oregano, minced, really fine
Dash of celtic sea salt, to taste
¼ cup of celery juice
Dash of white pepper

Mix all the ingredients in a blender and serve over zucchini cut like noodles or any mix of raw vegetables. Once ingredients are blended, sauce is creamy just like Alfredo sauce!

Chef Dorit
Community Cook