Using veggies as noodles in a dish is something I really enjoy doing; it tastes fresh and is ready in a second! Thank you julienne peeler your precense in my kitchen has made the process of cutting vegetables in thin strips enjoyable. Spending the greater part of an evening cutting daikon or cucumbers thinly by hand are now thankfully nothing but a distant memory. Brought home a bag full of beautiful heirloom carrots from Jean-Talon market last weekend. I've been using them in meals all week - Carrot ginger soup sour pickled carrots baked in a lentil loaf etc. Heirloom carrots come in a wide variety of colours; the yellow ones I thought resembled pasta. Thus came the idea for heirloom carrot pasta!
I used yellow and red carrots for this recipe; love how these veggies are coloured all the way down to the core. Zucchinis make great pasta noodles but the white interior makes for a dull-looking meal. It looks especially beautiful with a sunflower "cheese" sauce. As you know I'm allergic to tree nuts but the white interior makes for a dull-looking meal. It looks especially beautiful with a sunflower "cheese" sauce. As you know I'm allergic to tree nuts so my vegan cheese alternatives are somewhat limited. Luckily I can have seeds which can be used interchangeably with nuts in most pasta sauce recipes. It produces a similar result just as creamy and just as nutritious!
Until recently I didn't know why you had to soak seeds and nuts before eating them. As it turns out they have their own personal defense mechanisms - nutritional inhibitors and toxic substances. Ingesting seeds or nuts without soaking makes it harder to digest you're also missing out on a ton of nutritional benefits. The last time I made this recipe I tried the quick boiling method it is easier to grind down into a sauce but it will still be hard on your digestive system. My stomach groaned for hours after that meal I personally prefer to soak the seeds overnight.
The idea for a sunflower seed sauce came from Vegan Sandra in her post she talks about how sunflower seeds are the new cashews and provides a recipe that I used as a base for my carrot pasta. While I loved her recipe.