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Discussion Starter · #1 ·
I would really like to eat raw noodles, but I HATE crunchy raw vegetables. I am trying to get used to it, but I miss pasta. I tried to make some raw zucchini noodles by shredding it with a cheese grater (yuck!).<br><br>
I read about a spiral vegetable slicer in vegetarian times (I think it was the last issue) and I don't know how well it works and don't really want to shell out the $38 (I think) until I know what the "noodles" are like.<br><br>
Is there a way to make the "noodles" so that they are softer and don't have that crunch?
 

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Discussion Starter · #4 ·
Maybe there isn't a way and I am doomed to live in a pasta (and pasta reminiscent) world! <img alt="" class="inlineimg" src="/images/smilies/worried.gif" style="border:0px solid;" title=":worried:"> So how about this question ... What veggie do you thing offers the most pasta like texture without being super crunchy? Would squash work better than zucchini? Also, what are you favorite sauces to put on them?
 

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No, the water content makes veggies crunchy. That's why they sag and go limp when they have been in teh fridge too long. I consider water content a good thing, and maybe you can get used to it, too. I like zucchini for noodles, yes, better than cucumber, IMO.<br>
I like a raw marinara sauce as my sauce.
 

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I got some dried kombu and it was shredded, so when I soaked it they came out like noodles. I started using them in place of noodles just because I liked them and it was cheap and nutritious, and this was before I was super into a raw diet. So maybe shredded sea vegetables would work out for you in some way. Definitely not the same as normal pasta, but I like it for what it is.
 

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here's one raw marinara: <a href="http://www.foodandwine.com/recipes/zucchini-ribbons-with-raw-tomato-marinara" target="_blank">http://www.foodandwine.com/recipes/z...omato-marinara</a>
 

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Discussion Starter · #9 ·
Thanks everyone! I will try the sea vegetables! I have also read on another raw forum that if I cut the zucchini to desired thickness and then leave it out for a few hours (or all day) on a kitchen towel it will get more limp and then marinating it will help, so I will try it again also.<br><br>
Thanks Penny for the raw marinara recipe, you are always a wealth of knowledge (I was on VB many months ago under a different username but forgot the password and have since canceled that email account so I created a new one)!
 

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Here's another raw-nara recipe: <a href="http://www.food.com/recipe/zuchinni-pasta-with-marinara-sauce-low-fat-raw-vegan-433615" target="_blank">http://www.food.com/recipe/zuchinni-...w-vegan-433615</a><br><br>
I would add, personally, about 2 T. fresh oregano and one tangerine and one red bell pepper to it.
 

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I never thought zucchini noodles were crunchy..<br>
But what I usually do is use a potato peeler for them. You just peel the zucchini into a fettuccini like pasta <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 
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