The How-To of this Vegan (Raw) “Spaghetti & Meatballs”
Odds are you’ve never heard of or seen a spiral slicer, but here’s a great example of what it is and what it makes. Basically it rotates any firm vegetable against a set of slicing blades that produce spaghetti like strands or thin curly cue slices. Really fun to play with and I’m sure you can come up with lots of creative uses.
This dish is made by spiral slicing green and yellow zucchini into long spaghetti’s, then slightly warming them in a steamer. The “meatballs” are created by shredding mushrooms in a food processor, forming them into balls and slightly drying them in a just warm oven. The sauce is a combination of cashew butter, tamari (a wheat free soy sauce), a dash of cayenne pepper and some warm water. Crushed cashews sprinkled on top lend a nice crunch. This odd sounding combination of flavors blend into a rich, complex and satisfying dish that will mystify your guests.
We decided to present this dish in a hollowed out pumpkin for nice seasonal look. A background of tumbled marble tiles adds a nice rich warm texture to the photograph. Lindsey had lots of fun with her electric carving knife to neatly slice open the pumpkin.
Once again the soft daylight streaming through my studio garage door proved too seductive to ignore. Just a bit of fill light to open up the shadows was all that was needed to complete this shot.