I wanted to make zucchini noodles. It’s basically impossible to find Quebec organic zucchini now. The season is over. If you see them it’s unnatural, and it reminds me of strawberries in December (not jam), but I bought them anyway because I wanted to make zucchini noodles, and I figured that in the winter I’m going to buy zucchini one way or the other, and it definitely won’t be local organics then either. Horrible reasoning, I know, but there you have it. Welcome to my head.
I have a slicer thing that I inherited from a former apartment. I used it for my daikon radish threads (amazing by the way. So much better than raw radish. The salt and vinegar cut right through the stomach-turning quality of it and made it something almost sweet)…and then the crank went missing. I have a feeling I threw it out…forgetting what it was for, thinking it was some leftover junk in a wild purge of apartment things. ‘Wild’ being a relative term – it’s not as though I turn into a savage when I clean my apartment . I probably thought about it hard for maybe 5 minutes and weighed my options for a machine-less crank before deciding it was useless and throwing it out. Idiot…
The point is my blade doesn’t work anymore. I tried using a bobby pin to replace the crank that keeps the machine together, but that didn’t work. I tried a chopstick but that didn’t work. Then I decided to just grate the zucchini. It’s not the same. In fact, it sucks. All the liquid comes out of the zucchini and you end up with watery “pasta”. I mean it’s bad enough it’s not real pasta, but it’s worse that it tastes like chewy strands of watery mush.
Anyway, I had some green zucchini and some yellow and I threw in some red pepper for colour, so at least it looked beautiful.
Really the dish was all about the sauce anyway, which was wonderful. Raw food gets a bad rap, but that’s mostly because you find some bad recipes. When you find a good recipe, keep it, use it, and appreciate it.
“Raw” Spinach Cashew Sauce (or spread, or dip…)
Here’s the recipe from one of my favourite raw websites, Rawmazing. It’s very lemony, this sauce, but that’s good because you want something to cut through the mild sweetness of the cashews. I hate using raw shallots and garlic, but it does taste really good. You could also sauté the onions and garlic in the olive oil first, and then add them to the purée if you’re not actually a raw foodist. I didn’t out of laziness, not out of dogma. The nice thing about raw food is you throw a bunch of things in the blender and don’t use a million dishes, pots and pans. The downside is it’s all baby food…
…purées and chewy dips. It’s a nice, healthy change, but, well, I couldn’t do it all the time. On the upside, I feel really strong the days I eat this way (even one meal a day of it, as long as the other meals in the day aren’t really starchy or refined sugar-y). I don’t get the “raw food high” or “glow” that I see on people who do it all the time, but I’m quite convinced that in a fight I could take them. Well, me and my animal protein could take them, maybe even especially on the days I eat raw, though, if that makes any sense…it’s kind of like cross-training, raw food…you do it sometimes and it makes you stronger. Then you do other things other days, and together you’re better off.
Anyway, for the pasta sauce I didn’t add any extra salt (you put the nut spread into the pasta sauce recipe below on the website) and I didn’t have enough sun-dried tomatoes to add a whole cup, but I had maybe a quarter cup and that worked just fine. I’m currently oven-drying my own, so I’ll have lots for next time. Hard to get the sun to do that for you this time of year in Montreal…
Anyway, I was very happy with this dish and ate it with more zucchini pasta for the next three days, because that’s how long it keeps. The cashews keep fermenting a little in the liquid if you store it in the fridge (or freezer), so either you’re going to be eating a lot of nuts or you’re going to be throwing some out or sharing (God forbid). Just remember that it can be a good dip or quiche filling as well, and don’t let that limit you because I think it’s the perfect sandwich spread too. Mmm…lemon. Succo di limone at the Fromagerie Atwater (pure, imported lemon juice, much better than the organic lemons from California, and I would never use non-organic since they’re from the same place and are just worse, and I’m a lemon snob). Sorry, carbon footprint.
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