smorgasbord

Comment

Comment by brina on May 11, 2012 at 9:43am

yup, have a great recipe for spaghetti sauce and i'll include it here in a sec, but when i make spaghetti i use cucumbers now, which are not only better tasting without heat, but they also have a much better texture. delish.  okay so here's the sauce i make (in order of importance - but the exact numbers depend upon your personal taste -- also if you want it a little sweeter after you put it all together, you can add dates):

Raw tomatoes, sea salt and a pinch of cayanne

Sundried tomatoes, soaked for a while first (and you can use some of the soaking water to help it blend

some Walnuts for a thicker, meatier flavor/texture

and then garlic, olive oil and fresh basil to taste

Comment by Erika F on May 10, 2012 at 10:34am

for the kale salad, i squeezed a lemon on the kale and then put liquid aminos on top (almost done with the bottle), I also like to add raw tahini (actually it's Dastony raw "sesame seed butter" which is the same thing). 

On the spaghetti, I just put 2 tomatoes and some broccoli in the blender and pulsed it. I am a beginner at this.  And honestly I don't really even like zucchini so it is very difficult to eat. Am I the only one?  Anybody have ideas for "spaghetti" sauce to hide the flavor?

Comment by brina on May 10, 2012 at 10:29am

nice work; what did you use for the sauce over the kale salad, and what did you use for the spaghetti sauce? looks really yummy :-)