Carrot & Parsnip Fettuccine (Raw Vegan)

Name: Carrot & Parsnip Fettuccine (Raw Vegan)
Prep time: 2 h
Total time: 2 h
Yield: 4 serving(s)
Ingredients: 2 portabello mixed mushrooms; 1 cup cherry tomatoes; 1 tablespoon olive oil; 1 garlic clove; salt & pepper (to taste); 2 -3 large carrots; 2 large parsnips; olive oil (to taste); 1/2 cup pumpkin seeds, for the garnish; 1/2 cup raw pumpkin seeds, soaked 1 hour (or more); 1/2 bunch cilantro; 3 tablespoons olive oil; 2 tablespoons lime juice; 1 large garlic clove, minced; 1/2 teaspoon himalayan crystal salt; 1/4 teaspoon cumin

Submitted by Mindelicious

"This is another great raw recipe I enjoyed immensely while transitioning. This is adapted from Vanessa Sherwood on Gliving.com. You can use pumpkin seeds or sunflower seeds - I've made it successfully both ways."

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Ready In:: 2hrs
Ingredients:: 16
Serves:: 4

ingredients

2 portabello mixed mushrooms
1 cup cherry tomatoes
1 tablespoon olive oil
1 garlic clove
salt & pepper (to taste)
2 -3 large carrots
2 large parsnips
olive oil (to taste)
¹⁄₂ cup pumpkin seeds, for the garnish
Pesto
¹⁄₂ cup raw pumpkin seeds, soaked 1 hour (or more)
¹⁄₂ bunch cilantro
3 tablespoons olive oil
2 tablespoons lime juice
1 large garlic clove, minced
¹⁄₂ teaspoon himalayan crystal salt
¹⁄₄ teaspoon cumin

directions

Marinated Mushrooms and Cherry Tomatoes: Remove the brown furry stuff from the Portobello mushroom cap with a small spoon and slice thin. Toss the mushroom and cherry tomatoes with the 1 tablespoons oil, garlic, salt and pepper. Dehydrate on a teflex sheet for 1-2 hours until soft. The mushrooms will look like they’ve been sautéed.
While that is dehydrating, use a vegetable peeler and peel the carrot and parsnip into thin ribbons. Place into a large bowl and drizzle with a little olive oil.
Toss the carrot and parsnip fettuccine with the pumpkin seed pesto. The pesto will be quite thick so you might need to use your hands to work it into the "fettuccine". Make sure all of it is coated then toss in the marinated mushrooms and cherry tomatoes. Sprinkle with pumpkin seeds and serve.

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RECIPE SUBMITTED BY

Mindelicious

212

<p>I am originally from Lancaster, PA but left about 7 years ago when I joined the Air Force. I served 6 years and during that time I met my amazingly perfect husband, Seth. We got married on a spur of the moment thing in Hawaii and have been absolutely in love since <3. We are currently in Guam while he is finishing his enlistment in the Navy.</p> <p>I absolutely love to cook, collect recipes, and experiement with new ingredients. I enjoy gardening, sunbathing, yoga, eating lots of fruit, reading, painting, and researching healthy living.</p>

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