Recipe Directions

1. Cut vegetables into 1-inch squares and place in a large bowl so they are spread into 1 to 2 layers. Blend the sauce together and pour over vegetables.

2. Store in refrigerator for about 45 minutes while you get the rest of the meal prepared.

3. Put the vegetables on the kabob and dehydrate for 2-3 hours.

4. For the noodles, shred the zucchini, squash, and carrot using either a cheese grater, spiralizer, or food processors shredding blade.

5. For the dressing, mix the rest of the ingredients in a bowl, small processor, or blender. Pour the dressing over the noodles and refrigerate.

6. For the mushrooms, de-stem the mushroom caps. Marinate the mushrooms in tamari and olive oil for at least an hour. Mix the rest of the ingredients in a food processor. Scoop the mixture.

Amandanicolesmith's Thoughts

By amandanicolesmith

The pineapple sauce and stuffed mushrooms are inspired by therawchef.com

This is a perfect meal when you are in the mood for barbecue.

One of my favorite meals my mom used to make was pasta salad, now I have a healthier raw version!

The stuffed mushrooms taste just like the ones out of the oven except more flavor and the marinated zucchini, mushrooms, red bell peppers, and pineapple had more flavor then I could imagine!

This will be added to my meals at least once a week!

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