- Course/Dish: Main Course
- Meals: Lunch, Dinner
- Main Ingredient: Tomato, Mushrooms, Zucchini, Pineapple, Onion
- Difficulty: Easy
- Cuisine: American
- Serves: 2
Quick, easy, gourmet raw food! This recipe by Lisa Viger will satisfy those cravings for saucy, spicy, smokey bbq food without the carcinogenic ingredients! Instead you will be nourishing your body with fresh fruits and vegetables. The sauce is made with sun dried tomatoes, dates, olive oil, garlic, spicy mustard and more! It is thick, hearty and the perfect topping for the fresh zucchini noodles, thinly sliced rings of onion, pineapple chunks, and sliced mushrooms. Yumyum!
12 oz mushrooms, sliced ($1.58)
1/2 pineapple, cut into chunks ($2.50)
1 medium onion, sliced into rings ($.10)
3 zucchini, cut into noodles ($1.79)
1/2 cup sun dried tomatoes($.50)
5 dates, pitted ($.50)
1 tablespoons agave ($.20)
1 tablespoon olive oil ($.10)
2 teaspoons apple cider vinegar ($.10)
1 cup pineapple juice or water
1 clove garlic
tablespoon chopped onion
1 teaspoon brown spicy mustard
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
1) First, soak the sun dried tomatoes and dates in the pineapple juice or water for about 20 minutes to soften.
2) Juice the core of the pineapple for juice, or just use water.
3) Then, in a bullet type blender, puree all the sauce ingredients until very smooth.
4) Toss the barbeque sauce with the mushrooms, pineapple, and sliced onion then pour onto a lined dehydrator tray. Dehydrate at under 118 degrees for about an hour.
5) Cut the zucchini into noodles. (It's optional, but you can marinate and slightly dehydrate the noodles before using.) Spoon the barbeque mixture over the top.