Chilling a tomato below 50 degrees changes it's molecular structure and creates toxins. Toms are best sun-dried or FRESH!
Equipment: Spieralizer with angel-hair setting; A good knife; A food Processor fitted with an S-blade.
Ingredients:
(measurement is for each serving)
Ingredients for sauce:
1 medium, fresh-picket, vine-ripened tomato, rough chopped with skin and seeds
2-4 sun-dried tomatoes
1 clove of garlic
1 tsp raw honey or grade B maple syrup
1/2 small onion, rough chopped
more olive oil
optional: 1 or 2 TBS of nutritional yeast, a pinch of cayenne or red pepper flakes to taste
Spieralize Zucchini and Pumpkin into angle hair pasta shaped "noodles". Cut "noodles" into manageable lengths. Otherwise, you have one mile-long noodle on your fork! Kitchen scissors work well for this. Toss with olive oil, herbs, slat, pepper or nutmeg and set aside.
In food processor, blend ingredients for sauce, adding oil last drizzling while processor is running.
Half, pit and scoop out the avocado with a sharp-edged serving spoon, or leave in the shell, if you prefer.
Assemble as shown.
Option: Add vegan "Taco Meat". See recipe in this blog for Live Tacos.
