Thursday, March 19, 2015

Golden Beet Spring Pasta in Raw Artichoke "Butter"

Sometimes zucchini noodles, as much as I appreciate them, can get a little bit mushy and wet for my taste. Don't get me wrong, they have their place, but some sauces just work better with something a little more solid. Other options are carrots, parsnips, sweet potato, or beets. Yellow beets are particularly exciting because they are the perfect color, especially for spring pasta where the noodles don't get hidden by super thick sauce.

The artichoke in this recipe comes across as a subtle flavor. I used fresh artichoke heart, but if you aren't strict about staying raw vegan you could use jarred, but that will definitely have a more intense flavor. Another raw option would be to use sunchokes in place of artichoke.

The peas, nuts, seeds, nutritional yeast, and beets included in this recipe pack a big (and unexpected) protein punch. So next time someone asks where you get your protein, direct there attention right here!


2 large golden beets
2 cups of peas (fresh or thawed from frozen)
1/4 cup red onion
l/4 cup cherry tomatoes
large handful of parsley
1/2 a lemon, juiced
dash of Celtic sea salt

Artichoke "Butter"

1 fresh artichoke heart, leaves and choke removed
2 tablespoons coconut oil
1 tablespoon tahini
1 lemon, juiced
1 teaspoon coconut aminos
1 teaspoon truffle oil
2 tablespoons hemp or almond milk
1/2 teaspoon fennel powder
1/2 teaspoon cumin
dash of turmeric
dash of white pepper
pink Himalayan salt to taste

"Parmesan" Crumble

1/4 cup macadamia nuts
1/4 cup nutritional yeast
dash of Celtic sea salt

Spiralize the golden beets. (This takes a bit more effort than zucchini, so be patient.) Place in a large bowl along with the peas. Chop the red onion, tomatoes, and parsley and add to bowl. Add the lemon and salt. Toss well and allow to become tender and you prepare the rest of the recipe.

Place all artichoke "butter" ingredients in a small food processor and blend until smooth. If mixture seems too thick you can add a bit more milk. Pour mixture in bowl with the pasta and toss well.

In a spice grinder, combine crumble ingredients and blend until you reach your desired texture. Plate your pasta, sprinkle topping, and serve.

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