Firstly I apologise about the photo quality! The lighting in the evening is no longer on my side!
So last Tuesday I went on my first (of many) food courses in London! I went to Nama Foods Raw Aspiring Chef course where I learnt how to make green juices, chocolate smoothies, nut milk, filling salads, courgetti and chocolate mousse! All vegan, free from, raw and healthy!! I learnt so much about ways of preparing, ‘cooking’ and how to make dishes more satisfying and exciting! We also got to try their ‘hummus’ and raw walnut crackers which were just incredible! Those and the raw cinnamon almond milk were my favourite things! But everything was delicious! It was so informative, interesting, fun and it was lovely to be surrounded by like minded people, whilst eating delicious food and learning at the same time! I can’t wait for the next load of courses!
So after an evening of raw food, I really fancied making something raw, inspired by what I’d tried that evening. This is my version of Namas raw tomato marinara courgetti dish! I’ve swapped a few ingredients in and out and added a few extra too to create a dish that worked for me! It’s super saucy, just how I like it, and it is delicious both cold and warm!
This sauce would also be incredible as a passata on a pizza base, in a lasagne or as a salsa in tacos! Super versatile!
Keeping with the whole raw theme, I’ve made my own raw nut cheese, but feel free to substitute the nut cheese for parmesan!
You could also swap the courgetti for a healthy pasta but the sauce is filling so it would probably serve 6 instead of 3! Depending on how hungry you are!
INGREDIENTS – SERVES 3-4
5 small courgettes/3 large, spiralized
400g tomatoes, quartered
170g sun dried tomatoes in olive oil, drained
1/2 lemon, juiced
salt and pepper
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp dried basil
1 tsp dried oregano
60g sliced black olives
12 cherry tomatoes, halved
3 handfuls of rocket
10g macadamia nuts
4g nutritional yeast
(Or use parmesan)
Start by spiralizing the courgettes and placing them in a large bowl.
In a blender, blend together the nutritional yeast and nuts until powdery.
Pour into a bowl and put to one side.
Now place all the sauce ingredients in the blender/food processor and blend until smooth.
Pour the sauce into the bowl with the courgettes and mix well until all the courgette is coated in sauce.
Place handfuls of rocket in the bottom of three bowls/plates.
Top with the tomato courgetti.
Scatter over the olives and tomatoes.
Sprinkle with nut cheese or parmesan and serve straight away.
(If you aren’t eating this straight away, leave the sauce and courgette separate and then mix together when you come to eat it. This prevents the courgetti going soggy and the sauce tends to separate, so stir before using)
In the cooler months or if you prefer, warm the sauce in a pan first and then stir through the courgetti just before serving.