hi foodtube I’m amber
this afternoon I’m going to show you how
to prepare a take on a family favorite
on the Italian classic spaghetti
bolognaise except mine is one with a
difference because mine is spagbol raw
vegan style now don’t know 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 really just like a
big healthy salad like all good Italian
dishes we start with a clove of garlic a
little bit of rosemary because of since
this is spaghetti bolognaise raw style
where we’re not doing anything in a pan
we’re not actually going to cook it so
everything comes together in the food
processor so it’s quite important it’s
all really well amalgamated and so
giving a little extra chop before it
goes in just help things along so now
we’re going to add a little bit of chili
so if you don’t like it you can leave it
out so we’re going to give this the
little whizzed up just to get things
going so there we go there’s the garlic
chili and rosemary then they need to be
chopped the 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 gorgeous
roughly chop of back hand there we go it
is essentially the base of our sauce
there we go that’s quite finely chopped
but we don’t make it a complete mush at
the moment we’ve still 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 color to the sauce and then it
goes into the process now we’re going to
add half of red pepper
again coarsely chopped and it goes so
these gorgeous GUI beautiful medjool
dates are what we’re going to add to the
sauce so a lovely source of fiber and
natural sweetness they’re almost like
nature’s candy they’re so wonderful and
sweet and all we’re going to do is just
take the yeah the stone out and then use
them like that so four of them are going
into our sauce here just for an added
bit of sweetness next we’re going to add
our tomatoes and I’m going to add in
about 300 grams here we’re all packed
full of vitamin C and antioxidants now
to give this saw some real richness and
body we’re going to add some sun-dried
tomatoes now these leathery looking
things have been chopped up and soaked
overnight and so they were all plump and
sweet and lovely and that’s going to
give us or some real wonderful depth of
flavor and never throw away this the
soaking liquid even if you don’t use it
in the actual recipe it’s wonderful to
put some stocks and sauces and just
general salad dressings so we’re going
to put these in dip them in and then
we’re going to give us another quick
blend and then we’re going to add our
walnuts so here goes yep fantastic so
now we’ve got some walnuts now these
I’ve soaked them overnight to plump them
up and these are going to give us our
lovely wonderful chewy texture so it’s
almost like traditional polonaise
walnuts are fantastic source of minerals
and vitamins and just great – I didn’t –
I diet whatever we can so these are
going in so now we’re going 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
here we go one last process so there we
go
this is a polonaise sauce Wow look great
so let’s get a bit of a taste well
yep for me that’s great so I’m just
going to clear a bit of space make us a
spaghetti this is a spiralizer and if
you don’t have one in your life then
you’re gonna want one and we’re gonna
make us spaghetti out of a cause yet
now cool jets are a wonderful vegetable
and only are they full of fiber and
vitamins it’s also really great because
they were medium courgette is only got
33 color is each so you know you can eat
as many as you like sort of almost
guilt-free so this is what’s going to
become a spaghetti all you do mr.
chocolate in system segments and we
place it on the spiralizer like this get
a big bowl to pass the spaghetti
and here we go are you ready we have to
do is just twist and turn and look at
all these wonderful spaghetti-like
strands that keep spilling forth so
we’re going to do four courgettes here
I’m making the dish for two people and
just go spiralizer two more so if you
didn’t want to use courgette and Paris
is a really good alternative or
butternut squash and they both give you
wonderful yellow color noodles oh and
look at this isn’t that fabulous doesn’t
that make you happy haha all these
wonderful spiral eyes of course yes now
to finish the dish off we’re going to
add our sauce so here is our lovely kind
of minty looking bolognaise 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 with a
little burst of flavor and then for that
little authentic parmesan feel we’ve got
a bit of blitz step cauliflower here so
we do sprinkle a little bit that over
raw vegan comedy and then to top it all
off we’re just going to add a few little
sprigs of basil
now let’s give it a try
that tastes fantastic through all the
lovely Mediterranean flavors and the
chewiness of the soap walnuts the depth
of flow from sun-dried tomatoes for me
that would be any traditionally cooked
spaghetti bolognaise I hope you give it
a go is really delicious and if you do
try it please let me know how you get on
in the comments box below thank you good
you
this afternoon I’m going to show you how
to prepare a take on a family favorite
on the Italian classic spaghetti
bolognaise except mine is one with a
difference because mine is spagbol raw
vegan style now don’t know 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 really just like a
big healthy salad like all good Italian
dishes we start with a clove of garlic a
little bit of rosemary because of since
this is spaghetti bolognaise raw style
where we’re not doing anything in a pan
we’re not actually going to cook it so
everything comes together in the food
processor so it’s quite important it’s
all really well amalgamated and so
giving a little extra chop before it
goes in just help things along so now
we’re going to add a little bit of chili
so if you don’t like it you can leave it
out so we’re going to give this the
little whizzed up just to get things
going so there we go there’s the garlic
chili and rosemary then they need to be
chopped the 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 gorgeous
roughly chop of back hand there we go it
is essentially the base of our sauce
there we go that’s quite finely chopped
but we don’t make it a complete mush at
the moment we’ve still 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 color to the sauce and then it
goes into the process now we’re going to
add half of red pepper
again coarsely chopped and it goes so
these gorgeous GUI beautiful medjool
dates are what we’re going to add to the
sauce so a lovely source of fiber and
natural sweetness they’re almost like
nature’s candy they’re so wonderful and
sweet and all we’re going to do is just
take the yeah the stone out and then use
them like that so four of them are going
into our sauce here just for an added
bit of sweetness next we’re going to add
our tomatoes and I’m going to add in
about 300 grams here we’re all packed
full of vitamin C and antioxidants now
to give this saw some real richness and
body we’re going to add some sun-dried
tomatoes now these leathery looking
things have been chopped up and soaked
overnight and so they were all plump and
sweet and lovely and that’s going to
give us or some real wonderful depth of
flavor and never throw away this the
soaking liquid even if you don’t use it
in the actual recipe it’s wonderful to
put some stocks and sauces and just
general salad dressings so we’re going
to put these in dip them in and then
we’re going to give us another quick
blend and then we’re going to add our
walnuts so here goes yep fantastic so
now we’ve got some walnuts now these
I’ve soaked them overnight to plump them
up and these are going to give us our
lovely wonderful chewy texture so it’s
almost like traditional polonaise
walnuts are fantastic source of minerals
and vitamins and just great – I didn’t –
I diet whatever we can so these are
going in so now we’re going 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
here we go one last process so there we
go
this is a polonaise sauce Wow look great
so let’s get a bit of a taste well
yep for me that’s great so I’m just
going to clear a bit of space make us a
spaghetti this is a spiralizer and if
you don’t have one in your life then
you’re gonna want one and we’re gonna
make us spaghetti out of a cause yet
now cool jets are a wonderful vegetable
and only are they full of fiber and
vitamins it’s also really great because
they were medium courgette is only got
33 color is each so you know you can eat
as many as you like sort of almost
guilt-free so this is what’s going to
become a spaghetti all you do mr.
chocolate in system segments and we
place it on the spiralizer like this get
a big bowl to pass the spaghetti
and here we go are you ready we have to
do is just twist and turn and look at
all these wonderful spaghetti-like
strands that keep spilling forth so
we’re going to do four courgettes here
I’m making the dish for two people and
just go spiralizer two more so if you
didn’t want to use courgette and Paris
is a really good alternative or
butternut squash and they both give you
wonderful yellow color noodles oh and
look at this isn’t that fabulous doesn’t
that make you happy haha all these
wonderful spiral eyes of course yes now
to finish the dish off we’re going to
add our sauce so here is our lovely kind
of minty looking bolognaise 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 with a
little burst of flavor and then for that
little authentic parmesan feel we’ve got
a bit of blitz step cauliflower here so
we do sprinkle a little bit that over
raw vegan comedy and then to top it all
off we’re just going to add a few little
sprigs of basil
now let’s give it a try
that tastes fantastic through all the
lovely Mediterranean flavors and the
chewiness of the soap walnuts the depth
of flow from sun-dried tomatoes for me
that would be any traditionally cooked
spaghetti bolognaise I hope you give it
a go is really delicious and if you do
try it please let me know how you get on
in the comments box below thank you good
you
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