Again I have been on the road. I came back to an almost empty fridge which meant it was time to be creative. I had nothing fresh on hand, only some rice pasta, a few seeds, spices, dried fruit and vinegar. What I created from it was quick and tasty. Here is the recipe:
2 cups of sunflower seeds – soaked for a minimum of 2 hours
3 large dates
1-2 tbsp of apple cider vinegar
1 tbsp of miso
1/2 tsp Braggs liquid aminos
pinch of hot pepper flakes
garlic, onion & ginger powder to taste – start with 1/2 tsp of each
salt & pepper to taste
Water to smooth it out
3 cups of cooked pasta.
This sauce had the consistency of a cheese sauce. When I asked my boyfriend what he thought the sauce was made of, the first thing he listed was cheese, so I was pleased with that.
Strain the sunflower seeds and rinse.
Put into a high powered blender such as a Vitamix. If you don’t have something like this, you may have to blend longer and in smaller batches.
Add liquid gradually and then add the spices until it is a creamy texture. Adding the vinegar gives it a bit of a tang, so add it slowly and to taste.
Chop dates in small pieces. I used a magic bullet for this and I think the pieces were a bit too small. I wanted a slightly sweet chewiness added into the pasta but the pieces were so small that it didn’t have that texture.
I then heated the cooked pasta and the sauce together. However to keep it even healthier, you could use a Spirooli and make zucchini pasta and pour the sauce directly over top without heating it. The Vitamix will make it a little warm without cooking it. That will give you a true raw food meal.
I would definitely make this again and would add in vegetables such as steamed broccoli and onions and fresh garlic, ginger, lemon etc…
This is a much healthier option to a cheese sauce, the sunflower seeds are rich in selenium, copper and vitamin E.