This has not been an easy week, a lot of stress with being sick, fretting about not being ready to run a half marathon Sunday, busy work days, and sinus headaches. I’ve decided to run the half anyway even if my time is terrible and I succumb to walking much of it with pounding sinus pain. I signed up for it and the finisher’s metal will be an interesting conversation piece years from now, right? Thankfully fall has finally made it here after 100 degree heat earlier this week! Tomorrow’s high is only 75 with a nice, cool breeze – woohoo! Now I’m in the mood for a little boot shopping.
Tonight I had to use up some tomatoes from our garden and decided to create another raw marinara sauce that includes hemp seeds, fresh rosemary, and plenty basil and garlic flavors to go over spiral sliced zucchini, more chopped tomatoes, and chopped peppers fresh from today’s farm box.
The Raw Project
Creamy Hemp Marinara
- 4 medium tomatoes, chopped
- 1/4 cup shelled hemp seeds
- 3 tbsp. olive oil
- 1 clove of garlic
- 2 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 cup fresh basil leaves
- 1 tsp. oregano
- 1 tsp. onion powder
- 1/2 tsp. fresh minced rosemary
Place all ingredients into a high speed blend and blend to a smooth and creamy textuxe. Makes about 4 servings.
I liked the texture a little chunky for the visible fresh tomatoes and herbs, but it can blended longer for a creamier texture.
I coated the veggies in the sauce for a rich, creamy, and flavorful comfort meal after a crazy day.
Then topped my serving with plenty hemp seed “Parmesan” topping.
And it turned out to be a colorful and bright celebration of fresh ingredients and bold flavors, the rosemary in the sauce complimented the garlic and basil with a savory richness.
Perhaps one of my favorite raw vegan classic meals. And the leftovers will be great chilled and mixed with fresh spinach – mmmm, lunch tomorrow.