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Raw Vegan Puttanesca

Raw Vegan Puttanesca

I will show you how to whip up a super quick, easy recipe using only a bowl, spoon, spiralizer and your hands! And even if you don’t have a spiralizer, you can use a box grater.

This is a dish I make when I’m in a pinch and I don’t have time to make something complicated. It’s filling, satisfying and a perfect dish for lunch or dinner.

Watch the live recipe tutorial on how to make this delicious dish on YouTube.

Raw Vegan Puttanesca

Raw Vegan Puttanesca

Gluten-free, raw, vegan nutritious easy quick recipe!
Cook Time 10 mins
Course Salad
Cuisine Italian
Servings 1

Equipment

  • Spiralizer, bowl

Ingredients
  

  • 1 zucchini both ends cut off and spiralized
  • 1/4 - 1/3 cup sundried tomatoes chopped and soaked for 20 min and drained
  • 9 dried olives sliced
  • 1 roma tomato small diced
  • 1 lemon juiced
  • 1 tbsp olive oil
  • 1 tbsp dulse flakes
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder or 1 garlic clove minced
  • 1/4 tsp himalayan salt
  • dash of cayenne pepper
  • 2 raw macadamia nuts
  • 1 handful microgreens

Instructions
 

  • Add all ingredients except macadamia nuts and microgreens to a medium-sized mixing bowl and mix well until combined.
  • Plate dish and using a microplane grater, grate macadamia nuts over dish.
  • Garnish with microgreens and enjoy!
Keyword gluten-free, raw, rawvegan, vegan

 

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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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