Raw Vegan Magic Mushroom Pasta Marinara

This is one of those recipes that changes everything, for me at least.  It’s a Frankenstein of the many I’ve come across on-line combined with my incessant tweaking and meddling  The marinaded mushrooms combined with the sweet marinara sauce both look and taste like magic settled on that bed of zucchini noodles, thereby the name.  This recipe is pretty simple with a minimum of additives that are of course optional such as Nutritional Yeast and Amino Acids and the end result is satisfying and decadent despite the low fat nature.  Enjoy!
Magic Marinated Mushrooms
  • 1 pound mushrooms of choice (I used two large portobello and 4 ounces of Crimini)
  • 1-2 Tablespoons of acid (I used Balsamic Vinegar but you could use lemon or lime juice, orange juice Coconut Vinegar, etc)
  • A few dashes of amino acids of choice
  • 1/2 teaspoon each
    • basil
    • oregano
    • thyme
  • 1/2 teaspoon smoked paprika
Toss all together in an appropriate size bowl and dehydrate at 120° for 1-2 hours or until everything else is ready.  You could just marinade them if you do not own a dehydrator.  Thinking about getting one?  Click here before you buy to read what I chose and why.
 
Marinara sauce
 
  • 3-4 tablespoons of Nutritional yeast
  • 1/2 clove of garlic or 1 tsp Garlic powder
  • 2-3 green onions
  • 5 dates
  • 2 pints of cherry tomatoes
    • 1/4 to 1/3 cup Sun Dried tomatoes (Click here to find out how to make your own)
  • 1/2 – 1 tsp amino acids of choice or salt of choice
  • 1/2 teaspoon each
    • basil
    • oregano
    • thyme
Toss in your Vitamix or other high speed blender and blend until thick and warm.
Ladle sauce onto a bed of zucchini pasta and top with the magic mushrooms and devour!

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