Recipe Directions
1. While soaking the spaghetti, prepare the marinara sauce by processing all the ingredients (except the avocado, lettuce, pine nuts, and olives) until well blended.
2. Slice up your avocado, and prep the lettuce.
3. When ready to serve, plate the dish as follows:
4. Lay lettuce nicely on the plate. Add the sea spaghetti.
5. Pour as much of the marinara sauce as desired. Layer mushrooms on top.
6. Then add slices of the avocado on top and around the plate.
7. Sprinkle pine nuts, and set the olives around the plate.
Myrawlife's Thoughts
By myrawlife Sea spaghetti is a delicious and nutritious seaweed.
It looks like spaghetti,and when soaked has the texture of pasta “al dente” style.
I wanted to eat it like spaghetti, so I made a nice marinara sauce, and layed it on a bed of lettuce.
You don’t have to add the avocado, or the pine nuts, or the olives.
They are just for garnish, but they taste real good with the dish. You can also ground up the pine nuts to use as “Parmesan cheese” if you’d like.
Your choice. Enjoy!
The sea spaghetti can be hard to find. I found my selection through the Raw World Site.
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Comments
Top voted
myrawlife
Apr 04, 2010
Thank you for the information. I love all kinds of seaweed. I like your combination too. I think I'll try that as well. :)
myrawlife
Apr 13, 2010
Thank you so much for the nice comments. I'm glad you are enjoying the recipe, and our finding other ways to add to it. Enjoy!
myrawlife
Apr 03, 2010
I'm not familiar with arame. The sea spaghetti I'm using is actually called Himanthalia Elongata, which is produced and packed in the Republic of Ireland, and is raw. It is a little pricey though, but I do like the texture. Angela Stokes of Raw Reform has blogged about in the past, and sells it online through her web store. I would like to know what arame is. Please explain. Thanks...
I hope you enjoy the recipe! :)
All
myrawlife
Apr 13, 2010
Thank you so much for the nice comments. I'm glad you are enjoying the recipe, and our finding other ways to add to it. Enjoy!
apple25
Apr 12, 2010
I just made this dish last night. I followed your recipe exactly. Both, my husband and I enjoyed it enough that he said we should have it as a staple. For the noodles, I used Kelp Noodles, made by Sea Tangle. I wasn't sure if this was the particular sea noodle you were referring to as other have suggested different ones....which makes this recipe so much more vesatile. Thank you for sharing.
myrawlife
Apr 04, 2010
Thank you for the information. I love all kinds of seaweed. I like your combination too. I think I'll try that as well. :)
myrawlife
Apr 03, 2010
I'm not familiar with arame. The sea spaghetti I'm using is actually called Himanthalia Elongata, which is produced and packed in the Republic of Ireland, and is raw. It is a little pricey though, but I do like the texture. Angela Stokes of Raw Reform has blogged about in the past, and sells it online through her web store. I would like to know what arame is. Please explain. Thanks...
I hope you enjoy the recipe! :)
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