Raw Zuchetti Alfredo (with Marinated Mushrooms)
Start by marinating the mushrooms:
3 cups sliced mini portobello mushrooms
¼ cup organic extra virgin olive oil
3 tablespoons Bragg’s Liquid Aminos (soy sauce alternative)
3 tablespoons apple cider vinegar
3 minced garlic cloves (as finely as possible)
Mix liquid ingredients and garlic as well as possible then add mushrooms, cover, and let sit in the
refrigerator for at least one hour. Let the mushrooms marinate overnight for the best flavor results.
2 cups raw unsoaked cashews
½ cup pine nuts (use more cashews if pine nuts not available)
Juice of 1 Lemon
¼ cup olive oil
1 ½ cups water (less water for a thicker sauce)
6 garlic gloves
¼ cup parsley
¼ cup basil
½ cup nutritional yeast (more of you want it cheesier)
1 tablespoon white pepper (black pepper works as well)
1 tablespoon Himalayan salt
1 dash of cayenne pepper
Process cashews and pine nuts first then add all other ingredients and process until it is a creamy sauce consistency.
Put 2 LARGE ZUCCHINIS through a pasta maker and place in the bowl you would like to serve from!
*Use a vegetable peeler if you don’t have a pasta maker
1. Place the “Zucchetti” into a serving bowl.
2. Put marinated mushrooms on top of zucchetti.
3. Pour sauce on top of both and mix!
4. Garnish with fresh parsley and ENJOY!
*If you don’t like mushrooms, you can skip that part of the recipe and it is still delicious. If you are just not into raw mushrooms, you could always steam them before marinating!
This recipe designed by Salvatore Fiteni who has been on The Earth Diet since August 2012.
2 cups quinoa
4 cups water
1 bunch of organic Spinach
1 Bag organic frozen green Peas (or fresh if you have access to them!)
1 large organic Red Onion chopped
6 organic Garlic Cloves chopped
1 tsp Cayenne Pepper
1 tbl Garlic Powder
1 tbl Curry Powder
1 tbl Turmeric Powder
1 handful of fresh coriander/cilantro
1. Add Coconut Oil to sauce pan at medium heat.
2. When oil is heated and moving freely on pan, add chopped red onion and garlic.
3. When onion and garlic is slightly browned add peas and spinach and allow it to cook for a few minutes.
4. Once the peas and spinach are mostly cooked, add 4 cups of water, turn burner up high and cover with a lid.
5. Once water is boiling, add 2 cups of Quinoa, stir it in, set heat to low and cover again.
Now while the Quinoa is cooking make the CASHEW/HEMP SEED CHEESE
2 cups of cashews soaked for 6 hours
1 cup of hemp seeds
Juice of 1 lemon
½ teaspoon of Himalayan salt
2 clove of garlic
3/4 cup of water (more for softer cheese)
3 tablespoons of nutritional yeast for extra cheesy flavor
In a food processor blend all ingredients together until a smooth consistency!
Now add curry, garlic powder, Himalayan salt, turmeric, and cayenne pepper to quinoa and stir in. When all water is dissolved turn off heat and allow to sit for a few minutes. Now add cashew cheese, stir all together and enjoy! GARNISH with fresh CILANTRO!
*Use romaine leaves for taco shells or collard greens for a wrap!
*Add more cayenne pepper if you like it spicy!
This recipe was designed by SALVATORE FITENI, New York USA 2013.