Every time I look at that picture, I think, “Wow, you could really fool someone into believing that it’s a big bowl of pasta.” Sure, there are the uneven ends that make it look a bit funky, but if you aren’t paying attention, you could be tricked. In fact, that there is just a bunch of parsnips and carrots that have been peeled into thin ribbons. Amazing, isn’t it?
There was no reason for this recipe to be as successful as it was. Believe me, I was skeptical. The folks at Easy Eats passed it along and asked me to write a blog post for them in conjunction with the release of a new gluten-free cookbook. But this recipe isn’t just gluten-free… it’s vegan and it’s raw.
The raw food movement is even more intriguing to me than veganism. From my perspective, there’s nothing that can surpass the challenge of making a delicious meal without touching a flame. I want to sauté everything in butter, I want to roast and steam. I want to “cook”.
Some might say that this isn’t really cooking… and they’d be completely wrong. Curing is definitely cooking. It changes the flavors and textures and you are ultimately left with manipulated ingredients.
If you don’t believe me, I urge you to make this Pesto-Coated Carrot and Parsnip Fettucini.