Rawmunchies - Raw Vegan Tomato Farfalle
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
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Zucchini Farfalle
- 1 triangle-blade spiralized zucchini – cut into smaller pieces
- 1 cup rocket leaves
- juice of 1 lemon
- 2 teaspoons olive oil
Dehydrated Vegetables
- 1 triangle-blade spiralized zucchini – cut into smaller pieces
- 1 cup rocket leaves
- juice of 1 lemon
- 2 teaspoons olive oil
- 1 red bell pepper
- 2 tomatoes
- 1 tablespoons chopped chives
- 1 teaspoons turmeric
- 1 teaspoons oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon paprika
- sprinkle chilli flakes
Fresh Vegetables
- 1 triangle-blade spiralized zucchini – cut into smaller pieces
- 1 cup rocket leaves
- juice of 1 lemon
- 2 teaspoons olive oil
- 1 red bell pepper
- 2 tomatoes
- 1 tablespoons chopped chives
- 1 teaspoons turmeric
- 1 teaspoons oregano
- 1/2 teaspoon rosemary
- 1/2 teaspoon paprika
- sprinkle chilli flakes
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
Method
step 1
Cut the Dehydrated Vegetables and dehydrate at 42 degrees Celsius (108 degrees Fahrenheit) for 2-3 hours, until the tomatoes get dry taste.step 2
In a food processor or high speed blender, blend till smooth Dehydrated Vegetablesstep 3
Mix with the Fresh Vegetables, and heat to 42 degrees Celsius (108 degrees Fahrenheit).step 4
Serve with the Zucchini Farfalle