Contributing Monkie Nadia
Published on September 15, 2011
I am not a raw foodist, vegan or any one thing, but I have to say, preparing raw recipes is definitely one of my most favorite things to do in my kitchen! For me, raw recipes seem to be especially easy to make and nearly impossible to ruin. Well, not fatally at least. For example this Raw Jerusalem Artichoke Pasta was planned a little bit differently than you see it here in this post. My original idea was to make a raw version of a traditional pasta with a basic italian tomato red sauce. Which should have been easy, right? But unfortunately, when I finished making the sauce, and tasted it, I was a bit shocked. Something important was definitely missing, the flavor! Yeah, not good. I think the problem started with the tomatoes I used. I live here in Bulgaria and the super markets are completely out of stock of local in season tomatoes and the only veggies on the shelves seem come from far far away. Maybe picked before they had a chance to ripen. Whatever happen to them, the result wasn’t a good one. They are completely dull and for the most part, tasteless. They reminded me a little of wet paper. Not very exciting.
They are completely dull and for the most part, tasteless.
This means I had to improvise and come up with a new sauce on the spot. I had already prepared my Jerusalem Artichoke pasta, and now I just need to sauce it. I know what your thinking, I should do a Pesto. So was I, but for some reason that too sounded a bit boring to me. Thats when I decided to wing it and came up with my own creation. We will call this new sauce, Nadia’s Mixed Winter Green Sauce. The recipe is below. I used a little chicory, radicchio, spinach, arugula and little olive oil with salt. Mmmmmm
Yes, in the end the entire dish tastes divine, I swear! I loved it so much, I made a double portion just for myself.
Time to prepare: 10 minutes, Serves: 2
For the Recipe
For The Pasta: 5 jerusalem artichokes
For The Sauce
1 handful red chicory
1 handful radicchio
1 handful baby spinach
1 handful arugula
salt & olive oil
Garnish: Nutritional Yeast
Instructions For The Pasta:
1. Wash, peel and grate. If you use your food processor for the grating, it takes 1 minute.
2. Set aside and make the sauce. Have in mind that the artichokes turn brownish really quickly when exposed to oxygen, so simply cover them with plastic wrap to avoid that. Or you could let them turn brown. They may end up looking like wheat pasta.
Instructions For Winter Greens Sauce:
1. Pour all the ingredients into your food processor with a little olive oil and a dash of salt. Blend the ingredients using the S knife blade. After a minute or so of blending, taste and add additional olive oil and salt to taste.
*Nutritional yeast is hard to find in Bulgaria. I searched for it almost everywhere and finally spotted it here – store.zemianazaem.com
*The jerusalem artichokes are also called earth apples and I bough mine from here – zoya.bg