Raw “Spaghetti Bolognese” + “Cheesy” Flax Crackers

The best part about making food (aside from the actual act of eating it of course) is sharing it with those you love. True to its cultural tradition, Italians know what’s up when it comes to turning a meal into a love-filled affair. Aside from their use of aromatic and fresh simplicity in their dishes, they value togetherness – a relationship with loved ones AND your food. Making food for yourself is cool and all but what about when you’re able to let others in and experience the energy and time you’ve put in… That is special. That is closeness. That is magic.

This raw-vegan take on spaghetti bolognese was ultimately shared with a good friend of mine one afternoon, a soul whom I greatly admire and who appreciates connecting to the earth and the healing powers of nature.

And when you realize your bond to this planet, the intimacy you share with the very ground you walk on – you start to understand what it means to do what’s good for your body and spirit. You value the abundance of what Mother Nature already graciously provides for us. You are instantaneously lifted, nourished in more ways than you can count.

Buon Appetito.

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For the “Cheesy” Flax Crackers:

  • 1/4 cup ground flax seeds
  • 2 tbsp. psyllium husk
  • 1/2 – 1 cup water
  • himalayan salt / pepper to taste
  • 2 pressed garlic cloves
  • 1 tsp. sesame seeds
  • 1 tsp. hemp seeds
  • 1 tsp. olive oil
  • 2 tbsp. nutritional yeast
  1. Combine all ingredients. Let sit for at least half an hour until the mixture has a thicker consistency – adding a bit more water if needed.
  2. Spread the mixture evenly on dehydrator trays. Dehydrate overnight or until dried completely. Use a pizza cutter to cut out the crackers. (If you don’t have a dehydrator, bake on your oven’s lowest heat setting until they crisp up).

For the “Bolognese” Sauce:

  • 1/2 cup sundried tomatoes
  • 1/3 cup walnuts
  • 1 tomato
  • 3 dates, soaked in water for at least half an hour
  • 2 pressed garlic cloves
  • a handful of fresh basil + more for garnish
  • 1 tsp. oregano
  • 1 tbsp. lemon juice
  • himalayan salt/pepper to taste
  1. To make your own homemade sundried tomatoes –> Chop 4 tomatoes into thin slices. Coat with olive oil, salt, pepper and a dash of oregano. Dehydrate overnight.
  2. Pulse the walnuts in a food processor till they’re all broken down and set aside.
  3. Combine the sundried tomatoes, tomato, garlic, dates, basil, oregano, lemon juice, salt and pepper in the food processor until mixed well. Add a bit of the date water if needed.
  4. Stir in the walnuts.
  5. Serve over zucchini noodles. Top with more fresh basil, nutritional yeast and crackers.

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