Moveable Feast Monday ~JazzFoodie Bytes ~Rockin’ with Raw Zucchini Pasta and Meatballs featuring Dizzy Gillespie’ds– “Manteca”

Movable Feast Monday

One of the best features of jazz living always involves having jazz playing in the living room when planning meals and menus that promotes wellness and sustainability especially when times are hard and cost of food continues to rise.  That being said, in the Manteca Backstory the video of the live performance but this version will awaken your visual and acoustic sensibilities. For this post I just wanted to bring the cool acoustic vibes and Dizzy’s signature horn sound in concert with Afro Cuban rhythms that will set the tone for a party of one or just a party of your closest friends and family.  Holiday season is just around the corner and pot lucks will abound. No worries I will continue to find or create healthy delicious recipes under the category Jazz Bytes.  So let’s get back to today’s dish.  Mind you this pasta ain’t your nona’s recipe – but it’s also way better for you. Add in some amazing sauce and raw vegan “meatballs” and you’ve got yourself a meal. I am willing to admit that the first time I made alone.  I  usually make this dish for New Year’s to kick off things with a different beat! Bon Appétit! With Love & Peace Out …JBC ❤ & -8)

Raw Zucchini Pasta and Meatballs Recipe

In The Mix

Pasta:
3-4 zucchini squash
½ t salt

Meatballs:
4 cups Portobello mushrooms, roughly chopped
1 cup walnuts, soaked overnight
½ yellow onion, chopped
1 clove garlic
1 T apple cider vinegar
¼ cup parsley
2 t cumin
1 T Nama Shoyu
½ t salt

Marinara sauce:
1 cup Brazil nuts, (I use raw Cashews they are easy to find here in Seattle) soaked overnight
1 cup sun-dried tomatoes, soaked overnight
1 medium tomato
3 T lemon juice
3 T olive oil
1 T agave nectar
1 t red pepper flakes
1½ t salt

Puttin’ things all together:

♪      Spiralize or use a mandolin*, or a peeler shave zucchini into noodles. Toss with ½ t of salt and set aside in a colander to drain. *I use a mandolin and then I lay the zucchini flat in a stack and thinly (linguine size) slice through.  I don’t peel the skin, just scrub it clean of debris and it looks festive.

♪      Drain walnuts and add all meatball ingredients (except the Portobello mushrooms) to the food processor and blend, then add Portobello mushrooms and blend for a few pulses.

♪      Roll meatballs into balls, place in dehydrator overnight or in the oven on parchment paper for about 1-2 hours at 200F, depending on your oven’s temperature.

♪      Drain Brazil (Cashew) nuts and sundried tomatoes and add all sauce ingredients to food processor. Blend. Set aside in a bowl.

Assemble everything on a plate. Now it’s time to let your creative spirit soar.  Let your inner culinary artist free.  This is the part that puts my signature onto the plate

Credit Recipe: Laura Miller

Here is the video for you folks, like me like to see what it should look like…

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