Hi Food Tube, I'm Amber.
This afternoon I'm going to show you how to prepare a take on the Italian classic.
Spaghetti Bolognese, except mine is one with a difference.
Because mine is spag bol raw vegan style.
Now don't let those words put you off.
It's a really, really healthful, wonderful dish that you can cook using these fresh,
raw, natural ingredients.
and it's just like a big healthy salad.
Like all good Italian dishes, we start with a clove of garlic.
A little bit of rosemary.
Because this is spaghetti bolognese raw style we're not doign anything in a pan we're not
actually giong to coko it, so everything comes together in the food processor.
So it's quite imortant that ti'sd all really well imalgimated.
And so give it an extra chop before it goes in just helps things along.
So now we're ging to add a little bit of chilli.
So if you don't like it, you can leave it out.
So, we're going to give this a little whizz up.
Just to get things going.
So there we go.
There's the garlic, chilli and rosemary.
They need to be chopped finest, so that's why we've done them first.
We'll start with celery.
We're going to use half a red onion, just roughly chopped.
That's great.
And then we have a carrot.
Again we'll just roughly chop up a carrot.
And there we go.
So this is essentially the base of our sauce.
So there we go.
That's quite finely chopped but it don't want to make it a complete mush at the moment cos
we've stil got other ingredients to add.
Firstly we've got a bit of beetroot.
This adds some extra nutrients, but also adds a wonderful depth of colour to the sauce,
and then it goes in.
We've going to add half a red pepper.
Again coursely chopped.
In it goes.
So these gorgeous goey beautiful dates are what we're going to add to the sauce.There
are a lovely sauce of fibre and natural sweetness.
They're almost like candy.
they're so wonderful and sweet, and all we're going to do is take the stone out and then
use them like that.
So four of them are ging into our sauce here.
Just for an added bit of sweetness.
Next we're going to add our tomatoes.
I'm giongto add in about 300 grams here.
They're all packed full of vitamin C and antioxidants.
Now to give this sauce some real richness and body we're going to add some sundried
tomatoes.
Now these leathery looking things have been chopped up and soaked over night, so they're
all plump and sweet and lovely and that's going to give our sauce a wonderful depth
of flavour.
And never throw away the soaking liquid.
Even if you don't use it in the actual recipe it's wonderful to put into stocks, sauces
and general salad dressing.
So we're going to put these in, tip them in, and then we're going to give it another quick
blend and then we're going to add our walnuts.
So here goes.
Yep, and that's looking quite good.
Oo yeah, smells fantastic.
So now we've got some walnuts.
I've soaked them overnight to plump them up.
These are going to give us our lovely wonderful chewy texture.
So ti's almost like traditional bolognese.
Walnuts are a fantastic sauce of minerals and vitamins and just great to add into our
diet whenever we can.
So, these are going in.
So now we're giong to use some wonderful fresh basil.
this will give us our wonderful authentic Italian taste and gosh this smells fantastic.
So we're just going to add in a few sprigs, give it a bit of a tear up to help the processor
and finally a bit of lemon zest.
So here we go.
One last process.
So, there we go.
This is our bolognese sauce.
And wow, isn't that looking great?
Smells even better.
So lets give it a little bit of a taste.
Wow, yeah for me that's great.
So I'm just going to clear a bit of space, and makke our spaghetti.
This is a spiraliser and if you don't have one in your life then you're going to want
one.
And we're going to make our spaghetti out of a courgette.
Now courgettes are a wonderful vegetable.
And not only are they full of fibre and vitamins, it's also really great because a medium courgette
has only got 33 calories, so you can eat as many as you like.
Sort of guilt free.
So this is what is going to become our spaghetti.
All you do is chop it nito some segments, and we place it on the spiraliser liek this,
get a big bowl to catch the spaghetti and here we go.
are you ready?
What we ahve to do is just twist and turn and look at all these wonderful spaghetti
like strands that keep spilling through.
So we've going to do four courgettes here.
I'm making the dish for two people.
I'm just going to spiralise a few more.
So if you didn't want to use courgettes carrot is a really good alternative, butternut squash,
and they both give you wonderful yellow coloured noodles.
Look at this isn't that fabulous.
Doesn't that make you happy?
All these wonderful spiralised courgettes.
Now to finish the dish off we're going to add our sauce.
So here is our kind of mincey looking bolognese, and we're just going to spoon a bit on the
top, and then finally we're going to add a few chopped baby cherry tomatoes for some
little bursts of flavour, and then for that little authentic parmesan feel we've got a
bit fo blitzed up cauliflower here.
So all we do is sprinkle a little bit of that over.
That's our raw vegan parmesan and then to top it all off we just going to add a few
sprigs of basil.
Now lets give it a try.
That tastes fantastic.
All the lovely mediterannean flavours, the chewyness of the soaked walnuts, the depth
of flavour from the sundried tomatoes.
For me that would be any traditionally cooked spaghetti bolognese.
I hope you give it a go.
It's really delicious.
And if you do try it please let me know how you get on in the comments box below.
Thank you and good luck.