Raw parsnip and carrot "fettucine" with pesto for Meatless Monday

Categories: Vegetarian

Proponents of a raw diet say that raw foods are higher in vital enzymes -- but it doesn't take a scientist to tell you that raw vegetables are good for you. This recipe (adapted from Eat Raw, Eat Well) is vegan, gluten-free and totally raw except for the sunflower seeds in the pesto, but you can use raw seeds instead of roasted ones. The dish takes quite a bit of prep work, but it's super- easy to make.

See also: Vegan gnocchi pesto bake for a satisfying dinner on Meatless Monday

You will need:
3 large parsnips
4 medium carrots (3 large)
3/4 cup plus 1 tablespoon extra-virgin olive oil (cold-pressed)
2 lemons
1 teaspoon Celtic sea salt
4 cloves garlic
1/2 cup sunflower seeds
1 bunch fresh cilantro

1. Peel the carrots and parsnips.

Using a Y-shaped ("slingshot-style") vegetable peeler, peel the carrots and parsnips into long, thin ribbons (lengthwise).

Put them in a large bowl as you peel. Juice the two lemons.

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Steven M Palmer
Steven M Palmer

I wasn't aware that "normal" pasta contained meat anyway...

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