Pizza Nibbles - what I did with the leftovers last night

[Guest guest]

Last night, I made spaghetti with zucchini pasta and a

tomato/onion/red bell pepper/almond sauce. My sauce came out thick,

but I like it that way.

 

After dinner, I looked at the leftover sauce and just knew I was not

going to eat it this week. I had a leftover zucchini so I sliced it

on the mandonline and then put a spoonful of sauce on each slice and

everything in the dehydrator overnight. This morning, I was amazed at

how small the zucchini slices had shrunk, but I was very pleased with

the taste of these little bites. My room-mate says they taste like

pizza, hence the name. Next time, though, I am going to slice the

zucchini thicker to see if they will come out bigger.

Now I am going to run back eat another one.

 

This is a copy of the post on my blog

prettysmartrawfoodideas.wordpress.com

 

Please visit.

Thank you

Blessings

Margaret

[Guest guest]

Could you please share your recipe? Especially the sauce?

It sounds delicious.

Sandy

rawfood , " prettysmartideas "

<prettysmartideas wrote:

>

> Last night, I made spaghetti with zucchini pasta and a

> tomato/onion/red bell pepper/almond sauce. My sauce came out thick,

> but I like it that way.

>

> After dinner, I looked at the leftover sauce and just knew I was not

> going to eat it this week. I had a leftover zucchini so I sliced it

> on the mandonline and then put a spoonful of sauce on each slice and

> everything in the dehydrator overnight.

>

> This is a copy of the post on my blog

> prettysmartrawfoodideas.wordpress.com

>

> Please visit.

> Thank you

> Blessings

> Margaret

>

[Guest guest]

" beaulah_2001us wrote:

> Could you please share your recipe? Especially the sauce?

> It sounds delicious.

Thank you: yes, I can tell you my recipe but is like one of those

" grandmother recipes " , as in: I don't have exact quantities....

 

For the spaghetti sauce:

1 C soaked almonds (soak about 4 hours if you can - worst case

scenario,

just use the almonds out of the package -- if you soak them, they are

more digestible, but I have had this recipe since before science.)

1/2 bell pepper, chopped (red/orange/yellow -- usually the green are not

ripe -- if you grew the peppers and they only turned green, then use

them)

1/2 - 1 whole onion, chopped

2 - 3 tomatoes, chopped (or more, to taste)

1 C sun-dried tomatoes, soaked, with soak water

Italian seasoning to taste (I usually add about 1 T)

1 T fresh or dried garlic

1 T extra virgin olive oil, or more, to taste

1 - 2 T apple cider vinegar (to taste)

Water as needed to create a thick sauce consistency

 

* In a food processor, process almonds to a fine consistency.

* Add remaining ingredients, and process fine. Add water as

needed.

* Taste and correct seasoning as needed (I often add 1 T Tabasco or

1/2 t cayenne)

 

Serve this sauce over " angel-hair " zucchini pasta (made with a spiralizer)

 

To make my " zucchini pizza snacks "

Finely slice a large zucchini

Place one spoonful of thick sauce on the zucchini, and mash down.

Dehydrate overnight (8 hrs approximately), or until dry.

[Guest guest]

Thank you so much for sharing your recipe.

Sandy

 

rawfood , " prettysmartideas "

<prettysmartideas wrote:

>

> " beaulah_2001us wrote:

> > Could you please share your recipe? Especially the sauce?

> > It sounds delicious.

> Thank you: yes, I can tell you my recipe but is like one of those

> " grandmother recipes " , as in: I don't have exact quantities....

>

> For the spaghetti sauce:

> 1 C soaked almonds (soak about 4 hours if you can - worst case

> scenario,

> just use the almonds out of the package -- if you soak them,

they are

> more digestible, but I have had this recipe since before

science.)

> 1/2 bell pepper, chopped (red/orange/yellow -- usually the green

are not

> ripe -- if you grew the peppers and they only turned green,

then use

> them)

> 1/2 - 1 whole onion, chopped

> 2 - 3 tomatoes, chopped (or more, to taste)

> 1 C sun-dried tomatoes, soaked, with soak water

> Italian seasoning to taste (I usually add about 1 T)

> 1 T fresh or dried garlic

> 1 T extra virgin olive oil, or more, to taste

> 1 - 2 T apple cider vinegar (to taste)

> Water as needed to create a thick sauce consistency

>

> * In a food processor, process almonds to a fine consistency.

> * Add remaining ingredients, and process fine. Add water as

> needed.

> * Taste and correct seasoning as needed (I often add 1 T Tabasco or

> 1/2 t cayenne)

>

> Serve this sauce over " angel-hair " zucchini pasta (made with a

spiralizer)

>

> To make my " zucchini pizza snacks "

> Finely slice a large zucchini

> Place one spoonful of thick sauce on the zucchini, and mash down.

> Dehydrate overnight (8 hrs approximately), or until dry.

>