*dehydrated garlic granules
*Old Bay Seasoning (not raw, but very tasty!)
Start by taking one peeled zucchini and chopping it into bite size cubes. Then place the cubes in a bowl with tamari, olive oil, Old Bay Seasoning, lemon zest, a small amount of water, 1/2 a sheet of nori and some dulse. Let marinate for about 30 minutes.
Next spiralize the other zucchini and place in the bowl with the marinade and other ingredients while you make the sauce. Make sure the "noodles" are completely submerged.
Then place sunflower seeds, water (just enough to make a cream), and a small amount of olive oil in the blender and blend at a high speed. Blend until smooth and creamy.*
Once you have the sauce at a good consistency, pour into a seperate bowl and combine with garlic granules, cayenne pepper, salt, and nutritional yeast. Stir well and then taste. Adjust flavor as needed. Want it more cheesy? Add more nutritional yeast. Also, don't add too much salt, as the other ingredients will be salty enough.
Drain zucchini, "noodles", nori, and dulse of all the liquid. I used a mesh strainer and gently pressed the liquid out. Toss with peas, then add sauce, and toss again. At the end I tore up the rest of the nori and added it in, as well as a light sprinkle of Old Bay on top.
*Note: I place a couple of ice cubes in the blender as well so that it wouldn't heat the mixture to much while blending.
UrbanBohemian's ThoughtsBy UrbanBohemian
I've really been craving my mother's tuna noodle casserole lately (my childhood fave), and figured I could make something at least somewhat similar. This recipe was really pretty easy and didn't even take as long to make the real thing! All I used was a blender (blendtec) and the Joyce Chen spiral slicer set on wider setting (the opposite of the angel hair like pasta setting). You could even make the "noodles" using a plain old veggie peeler. You can also substitute mushrooms for the cubed zucchini in this recipe, and the sauce could be used all by itself as a dip! I will say, I never really measure anything and I feel this recipe should be made to each persons taste. Hope you enjoy!
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