1 butternut squash
1 large courgette
1 large carrot
1 red pepper
10 baby sweetcorn
4 spring onions (scallions)
Generous handful of fresh coriander
2 generous handfuls of raisins
Optional: 2/3 handfuls of cashew nuts
3 teaspoons tahini
Juice of 1 lime
Generous handful of coriander
Freshly ground black pepper
½ teaspoon ground coriander
½ inch piece of fresh ginger, peeled and diced
½ teaspoon ground cumin
1. Chop the butternut squash into quarters and then chop each quarter into two pieces. Put each piece through the spiralizer in turn (or grate it). If you are spiralizing, you will find the quarters from the bulbous end can be quite fiddly, and you will be left with a variety of remnants in odd shapes and sizes. No waste here – save them for your next juicing session! Put the spiralized squash into a large bowl.
2. Chop the carrot and courgette into manageable chunks (about 3 inches or so long) and put these pieces through the spiralizer (or grate them). Add the spiralized carrot and courgette to the squash.
3. Chop the red pepper into long thin slices and add to the vegetable mixture.
4. Chop the baby corn and spring onions (scallions) into small pieces and add to the bowl (along with the cashew nuts, if you want to use them).
5. Use both the leaves and the stalks of the coriander – chop it into medium sized pieces (it’s nice to still see some semblance of the leaves in the dish) and add this and the raisins to the vegetables.
6. To make the dressing, chop the coriander, peel and dice the ginger (if using) and put them, along with all of the remaining dressing ingredients into a mini blender. Blend, adding small amounts of water gradually, until you have a smooth consistency. If you don’t have a blender, use a jam jar – put all of the ingredients (chopped really finely) in it, add a little water, close the lid tight, and with your hand over the lid, shake really well to combine to a dressing consistency – adding more water gradually if needed.
7. Pour the dressing over the vegetable mixture and mix well, distributing the different vegetables as well as coating everything in the dressing.
This is the first dish I ever made with my spiralizer. I had high hopes for the experiment and boy, it delivered!
This dish is a winner on so many levels. I looks great, tastes fabulous and the noodle texture is incredibly satisfying; it really does feel like a cooked meal. It’s such a fun dish to share. If you decide to include some nuts, like my suggested cashews, it can easily be a filling, satisfying and incredibly healthy main meal.
I’d certainly recommend it if you want to create a special raw celebration dish, fancy treating yourself to something a bit more special one evening, or if you want to impress non-raw friends.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!