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.
Pesto-Coated Carrot and Parsnip Fettucini
Source: Eat Raw, Eat Well by Doug McNish
3 large carrots, peeled
3 large parsnips, peeled
1 tablespoon cold-pressed (extra-virgin) olive oil
1/4 cup freshly squeezed lemon juice, divided
1 1/2 tablespoons fine sea salt, divided
3/4 cup cold-pressed hemp or olive oil
1/2 cup raw shelled hemp orsunflower seeds
3 cloves garlic
2 cups fresh cilantro, chopped
Using a vegetable peeler, peel the carrots and parsnips into long, thin strips, dropping them into a bowl as completed. Add the tablespoon of olive oil, 1 teaspoon of lemon juice, and 1/4 teaspoon of salt and toss until the vegetables are well-coated. Set aside for 10 minutes, until the carrot and parsnip strips have softened.
In a food processor fitted with a metal blade, process the remaining oil, hemp or sunflower seeds, garlic, and the remaining lemon juice and salt, until the mixture is somewhat smooth but the seeds retain some texture. Add the cilantro and continue to process the mixture until it is chopped and blended, stopping the motor once to scrape down the sides of the work bowl.