Difficulty 5 minutes Serves 2-4 peeps
How do you turn crunchy kelp noodles into soft, chewy, pasta-like goodness? In this recipe for raw, vegan, gluten free pasta marinara chef Jason Wrobel shares with us his tip for getting those kelp noodles to give us the consistency we're looking for in a pasta dish. The softened kelp noodles are combined with a hearty and fresh flavored raw marinara complete with sun dried tomatoes, fresh romas or heirlooms, basil, garlic, oregano, and a pinch of hot pepper flakes to turn up the heat just a bit and stimulate those digestive juices. This is a great savory raw food recipe to make for those interested in raw food cuisine but aren't yet convinced this way of eating can be fun and interesting!
Ingredients 1 package Sea Tangle kelp noodles, drained & soaked overnight, marinated for 2-4 hours
2 cups sun-dried tomatoes, soaked 2 hours
2 medium to large Roma or Heirloom tomatoes, diced
Directions 1) Open one bag of kelp noodles and drain water. Soak in very warm water for 8 hours or overnight.
2) Drain the water and then mix noodles with olive oil, lemon juice and sea salt. Mix vigorously with your hands to break down the noodles and let sit in the marinade for 2-4 hours more.
3) In a high-speed blender, place all remaining ingredients, starting with liquids first, in a high-speed blender. Blend for 30-45 seconds until a chunky consistency is achieved. Use the plunger if necessary to achieve a smooth texture, if desired.
4) Then, drain the marinade from the kelp noodles and fold in the marinara sauce. Use your hands to create an even ratio of sauce to noodles. Serve at room temperature or gently warm in the dehydrator or oven on low temperature. Keeps for up to 5 days in a sealed container in the fridge.