Sea Spaghetti and Marinera Sauce, with Avocado
Submitted by myrawlife on January 12, 2008 - 10:57pm
(14 votes)
Servings:
1-2 plate servings Sea spaghetti is a delicious and nutritious seaweed. It looks like spaghetti,and when soaked has the texture of pasta “al dente” style. I wanted to eat it like spaghetti, so I made a nice marinera sauce, and layed it on a bed of lettuce. You don’t have to add the avocado, or the pine nuts, or the olives. They are just for garnish, but they taste real good with the dish. You can also ground up the pine nuts to use as “parmesan cheese” if you’d like. Your choice. Enjoy!
The sea spaghetti can be hard to find. I found my selection through the Raw World Site.
Ingredients:
2 handfuls, sea spaghetti, soak for 30 minutes, rinse very well
½ cup sun-dried tomatoes, soaked, and rinsed
3 dates, pitted, and soaked
4 roma tomatoes, chopped in chunks
1 clove garlic, minced
1 teaspoon fennel seeds
1 teaspoon celtic sea salt
1 avocado, skinned, pitted, sliced thin
3 leaves, of red lettuce, rinsed, and chopped in chunks
1 handful, pine nuts
5 black olives (in cold pressed oil)
½ cup white mushrooms, rinsed and sliced thin
Preparation:
While soaking the spaghetti, prepare the marinera sauce by processing all the ingredients (except the avocado, lettuce, pine nuts, and olives) until well blended. Slice up your avocado, and prep the lettuce. When ready to serve, plate the dish as follows:
Lay lettuce nicely on the plate. Add the sea spaghetti. Pour as much of the marinera sauce as desired. Layer mushrooms on top. Then add slices of the avocado on top and around the plate. Sprinkle pine nuts, and set the olives around the plate. You’re ready to eat! Yum, yum!
9 reponses to "Sea Spaghetti and Marinera Sauce, with Avocado"
1. Does anyone know where I can
Does anyone know where I can find Sea Spaghetti? I'm not a huge fan of Kelp Noodles and I'm thinking this Spaghetti might be a better fit for me.... what do you think?????
2.
Thank you so much for the nice comments. I'm glad you are enjoying the recipe, and our finding other ways to add to it. Enjoy!
3.
VERY GOOD!
4.
I just made this dish last night. I followed your recipe exactly. Both, my husband and I enjoyed it enough that he said we should have it as a staple. For the noodles, I used Kelp Noodles, made by Sea Tangle. I wasn't sure if this was the particular sea noodle you were referring to as other have suggested different ones....which makes this recipe so much more vesatile. Thank you for sharing.
5.
Thank you for the information. I love all kinds of seaweed. I like your combination too. I think I'll try that as well. :)
6.
myrawlife -- Reading from the package of arame I just bought (and ate) today, the other name for arame is "eisenia bicyclis". It's from Japan. It looks just like the kind in the picture, noodly and thin. Since I saw your recipe, I have been making a simpler version with just the seaweed mixed with tamari, avocado, and tomato -- yum! Thanks for giving me a new, superquick staple to my diet!
7.
This looks heavenly!
8.
I'm not familiar with arame. The sea spaghetti I'm using is actually called Himanthalia Elongata, which is produced and packed in the Republic of Ireland, and is raw. It is a little pricey though, but I do like the texture. Angela Stokes of Raw Reform has blogged about in the past, and sells it online through her web store. I would like to know what arame is. Please explain. Thanks...
I hope you enjoy the recipe! :)
9.
It looks like you're using arame.... I found this at Whole Foods, although I'm not sure if it's completely raw. Great recipe! I'll be trying this probably for lunch.