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Laura gets her hands on a spiralizer for some zucchini noodles, makes some raw energy balls, and breaks out of the studio to go on a California road trip.

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- Pasta is, obviously, delicious, but after you eat a big bowl of it, you basically need to take a nap. This pasta, on the other hand, is just made of vegetables, so instead of wanting to go to sleep, you're gonna wanna have a dance party. Let's go make it. Here are the ingredients for pasta and meatballs. It's just vegetables and nuts. So this is actually a three-part recipe. We're gonna be making pasta, a marinara sauce, and meatballs. Each of them are really nice on their own, but we're gonna do all three right now, to make a complete dish. So, we're gonna start with the noodles. I am gonna use this little spiralizer, which is amazing and makes perfect noodles. You could also use a mandolin, or just slice it really thin if you have nice cutting skills. Oops. I do not. Okay, this is very exciting. For the record, this is the first time I've used a spiralizer, so we're all pretty pumped about this. Oh, I'm nailing it so far. Oh, God. Holy! Oh, my God. This is amazing. I read the reviews on Amazon, and they all said it would be this good, but I didn't believe it. Okay, so let's put these noodles in here. No one else is excited as I am. Let's do another one. You can really use any vegetable that you want for this. Sweet potatoes, any sort of squash. We're using zucchini because it just has the nice texture that's the closest to pasta. So, it's about I'd say a zucchini per person, as far as serving size so, if you have four people, use four zucchinis. That's the kind of math I can do. Oops. I'm left-handed, so this is hard. Can we get a close-up of this, because it's amazing. Pasta's done. So let's get the most amazing machine in the world out of the way, and make our meatballs. You actually only need a food processor for this. We've got these walnuts that we've been soaking overnight. Let's drain them, and dump 'em in. And once we've got the walnuts in, we can basically add everything else in besides the portobello mushrooms. We're saving the mushrooms for last, because we don't want them to get too smooth with the mixture. We want them to be a little chunky, give it some texture. So I put in some onions, some parsley, a little bit of apple cider vinegar, some cumin. Actually I'm gonna do all that. Garlic, a little bit of salt, and Nama Shoyu. And Nama Shoyu how to blend it. Smoosh it a little. Let's blend it a little more. There we go. Okay, that looks great. Roughly chop up these portobellos. This is definitely not like a batter. You want it pretty dry. Get pumped. There we go. Okay, we've arrived. Now we're just gonna work 'em into little balls. I wouldn't make 'em too big, because they'll take too long to dry out, and now you could either pop these in the dehydrator overnight or stick 'em in the oven for about an hour or two, and just make sure that the outside is nice and crispy. That's basically what you're looking for. While those are in the oven, we are gonna make a quick little pasta sauce. Brazil nuts are a great source of selenium, which is actually really hard to get in your diet otherwise. Really powerful antioxidant, which also has disease fighting properties. I have soaked some Brazil nuts and sun dried tomatoes overnight. I've soaked them so that they'll be a little softer and again, the Brazil nuts will be a little easier to digest. Just throw 'em in there. Okay. I'm just gonna put all the rest of the stuff in there. About a medium-sized tomato, some red pepper flakes. I put a lot 'cause I like it spicy, but... Some olive oil, a little bit of lemon juice, little bit of salt, and a little bit of agave. Let's blitz it. That looks great. I'm gonna put this into a bowl. It's not like a thin marinara sauce that you're probably used to, but this is gonna be great, once it's on the noodles, 'cause it'll kind of cover everything and still be rich and creamy. So that's set up. Let's go to the oven, check on the meatballs, and then we can just put it all together. Okay, so these look great. Just grab about a serving's worth, handful-- Oh god, they're just so good-- Of noodles. Now we're gonna put a little bit of pasta sauce on here, and a couple of meatballs. And there you go. You have your perfect pasta dish, and you can eat all of this and you're still gonna wanna go do fun things afterwards. Like dance. Hi guys, it's Laura. I broke out of the studio. Welcome to the Santa Monica Farmers' Market. So this is where we actually get most of our produce for the show. I think it's probably the biggest in Southern California. It's a good way to spend a Wednesday morning, if you can. Let's go check out some produce. How you doin'? - Good, how are you? - What do you have here? - We have three different types of tangerines, and the blood orange. When are the pixies? March. - What are the pixies? - Out of all the varieties of the tangerines, the pixies are the number one seller. - I'd love to see this farm at some point. It sounds amazing, and it's called Friend's Ranch, which is adorable. - Yes. - I really wanna buy a basket of these. I would love to see where all of this amazing, weird citrus grows. Guess what? We're goin' on our very first Raw Vegan Not Gross road trip. As we saw at the farmer's market, you can still get so much awesome stuff, even in the winter time. So, we're heading up to Friend's Ranch, and now we're gonna see the whole operation, which I'm real pumped about. Going to a farm, it seems like magic. You can just pull an orange from a tree and eat it. It sounds really dumb, but when you're actually there doing it, you're like I feel like I'm the richest person in the world right now. - Hi. - Hi, I'm Laura. - [Emily] Nice to meet you; Emily. - Thanks for having me. - Yeah, it's fun. - I'm really pumped to be here. - You guys came on a beautiful day. You wanna get down into the orchard and try some of the citrus? - Yeah, I'm super excited! Let's do it! Can you tell us about Friend's Ranch? - [Emily] Well, we've got 16 types of tangerines here and we've been farming here since the 1870s. - [Laura] Whoa. So you have a river right here, too? - [Emily] Yes. - [Laura] So you have a river, you have mountains, and you grew up on an orchard? - [Emily] Yes. - [Laura] Oh, man! - This property we've had for about 60 years. So these are Tahoe Gold tangerines, which, there's a whole series of tangerines that were-- - you can see the spray going. - Developed by the They've got super oily skin, you can see that. - [Laura] Yeah. - [Emily] These make a great zest, if you're gonna make a-- - Oh wow! it's so-- - Cocktail out of it. - Soft. - Mhm. Yeah, hardly any pith. - Yeah, hardly any pith, that's what I-- yeah. - [Emily] It's all juice. - Wow, yeah you can-- - Yep, they're really hot among the cocktail makers of the Santa Monica - Oh I bet. restaurant scene. - Some artisanal cocktails, I bet. - Yeah. - For the record, Emily just peeled these very beautifully, and I am slaughtering this, 'cause I don't have the skills, and they're so delicate. Look at all the juice. - [Emily] 40 years of practice. - [Laura] Hoa! - Avocados. - Avocados! I don't think I've ever actually seen avocados growing on a tree. - [Emily] Oh, no! - [Laura] I know! They don't have those where I grew up. - [Emily] These are Haas avocados, which-- - [Laura] They're like, the big one. - [Emily] Yeah. - [Laura] They're huge. I did not expect avocado trees to be so big. - [Emily] They will grow really tall. - Yeah, how tall do they get? - [Emily] They'll, they'll go up, I don't know, twenty feet? Citrus growers would grow them on hillsides. Avocados don't like to get their feet wet. They don't like wet roots, and so you plant them on a slope. - Oh! 'Cause it's just constantly - So it's really common, - draining. - you'll see, you know, the citrus groves on the bottom, and then the hillside planted to do avocados. So, this is a pixie orchard, the variety that my grandfather planted in 1970. So, there were 10 original trees when my brother and I were just born, basically, and we would eat all of them off the tree and then there'd be some way - Yeah! - Up at the top - Not from here down. - that we couldn't, we couldn't reach, yeah but not from here down. - What is it about this particular one that kids like? - They're really low in acid, so they taste sweeter. They peel really easily, they're amazing tasting, and we will not sell our Ojai Pixies unless they taste good to us, and so our focus is really on flavor. Jim Churchill, who my dad went to school with, came up and was talking to my dad about what to plant, and he tasted a pixie, and he said, "Oh, my God! What are these?" - This is amazing! - "I'm gonna plant some," and so he planted 800 trees or so, - [Laura] Whoa! - and then two other friends of my dad, they planted some, so pretty soon, there were enough pixies to ship, like a whole pallet load. - So, it's like a bunch of farmers getting together, - A bunch of farmers, yeah. - A joint account with a wholesaler. - Yep. 25 years later, there's 43 different pixie growers in the Ojai Valley, 43 different orchards, and last year, we sold two and a half million pounds of fruit. So-- - But that's incredible because it's a lot of family farms that are actually going out to all over the place. So you really have a community here. - We do. We get along, and with the Ojai Pixie Growers Association, we have breakfast together once a month. Totally informal, yeah - This just sounds like the most adorable group of people I've ever heard of. - But we're all different. - Pixie growers! - [Laura] Emily, do you mind if I take some of these to use a recipe. - Yeah, sure. Grab a handful. - I think they're gonna be really good in a salad. - [Emily] Oh, yeah, pixies are delicious, peeled and sliced in-- - Do you do that a lot? - [Emily] Yeah, I put citrus in my salads all the time. - Yeah. This was basically the perfect day. I learned a ton about citrus, I got to hang with a really cool lady. Friend's Ranch is a really special place. You should definitely try to come check it out. I am super pumped. We're gonna make a delicious, Raw Vegan Not Gross salad. To start, I have some watercress. A lot of people don't know about this green. It's kind of got like a sharper taste. I don't know if you'd say, like, peppery, but it's just a really nice green, really different. So, I'm just gonna basically just chop it off here, and maybe give it one more chop, but that's it. I like it to be pretty rough in here. That's it. I'm also going to add some basil and mint. Again, I'm just gonna do a real rough chop here. And get that in there. I am, however, gonna pull some mint leaves off because the stems on here are a little tough, so. Okay, I think that'll be enough. I will use that, the rest of that, for something else. You can do the same thing with basil. I like to keep the stems on the basil, just 'cause it's quicker, and I'm lazy. I'm gonna throw some avocado in here. Get that out. You can see that they're all nice and sliced up. This is awesome because we were literally just standing under the avocado tree. So now, we're gonna move on to our freshly-picked pixies. The pixie is not only adorably named, but it's also really a specialty of Ojai. It feels very Ojai-an. Just toss those in there. Let's do a few of these. Okay, so we've dumped all of the ingredients in here. Now, let's make a really easy dressing. So, my trick for making dressings on the go, and at home, really, is to just dump everything in a mason jar, and shake it up. Let's start with a shallot. I'm just gonna do one of these, I think. When you scoop like this, use the back of your knife, otherwise, if you do it with the sharp side, it's gonna dull your knives quicker. Now, I am just going to cut up some citrus. I'm gonna use an orange, and just literally squeeze it straight into the jar. It might be a little messy, but this is an on-the-go type dressing. I'm gonna use one orange, just to add like a little bit of sweetness, and then I'm also gonna eat one of these. And then I'm also going to use a lemon, 'cause I kind of just think lemon should be in every dressing. This is a Meyer lemon that I'm using, which is a little bit sweeter than your average lemon that you probably get in the grocery store. Let's add some olive oil. You need that. Okay, so, I think all we have left is to add in some salt and pepper. We shake. So, you can see that the consistency has totally changed because we've mixed the oil with the citrus. It's getting really delicious. You can make a big jar of this, and just keep it in your refrigerator for a week, and just always pour it on salad. It makes you eat greens a lot more, so it's actually really great. You can dip veggies in it. It's wonderful. Now, pour it straight onto here. Okay, and that is it. Let's toss. Shan't we? Oh, God! This looks delicious. Okay. Let's try this baby out. Hmm. You gotta love California. I was at a farmer's market this morning, and then I went and picked citrus and avocados at a farm, and now I'm at a park, making a salad, in February. This ice cream is really easy to make, like one ingredient easy. I'm gonna show you how to make the base, but then I'm also gonna give you some other options in order to jazz it up a little bit. So, let's go bananas. Seriously, that's it. I actually hate bananas. I just always have. I don't know if it's the smell, the texture, they just gross me out. However, I respect them as a fruit. They're also really high in potassium, and they're just really good for active people. And they come in their own cute, little briefcase. First thing is that we just need to get our bananas prepped. Just peel and cut and stick 'em in a Tupperware. Real easy. And then we're gonna freeze 'em. Okay, these are nice and frozen. We're just gonna stick 'em in the food processor, blend 'em up, and it's gonna turn into ice cream. Let's do it. So it will require a little smooshing every once in awhile. So smoosh. We've arrived. Check this out. I don't even like bananas, but this some delicious looking soft serve. So, this is great, just as is, but I'm also gonna show you a few variations here. We're gonna add some raspberries, which is not only gonna give it a raspberry flavor, obviously, but is also gonna make it a really awesome color. Because we had to blend it so much, it softened up a bit, so you might wanna stick it back in the freezer if you're gonna be scooping it out like ice cream. So while that's in the freezer, we're just gonna make a quick, chocolate shell. Super easy. We're just gonna use some coconut oil, a little maple syrup, which is not technically raw, but is delicious, a bit of salt, and some cocoa powder. And blend it up. Okay, I'm just gonna pour it into this bowl, and now, let's go check on our ice cream. Okay, so now this is nice and frozen up. Basically, we're just gonna dish it out and put on our chocolate shell. You can see it freezing into a shell, which is extremely exciting. It's just like Magic Shell, so you could stop there, but I'm gonna show you a couple other things you can do. So here is another option. I've frozen banana ice cream into little, melon-sized balls. So we're just gonna dip them straight into the chocolate. So we're just using the same, exact ganache that we used as our chocolate shell, using it in a different way. The possibilities are endless. It's a little messy, but it's fun. Take 'em to the freezer, let 'em harden up, and then you're gonna have your finished bonbons. So-- magic of TV-- you got your raw, vegan bonbons to watch daytime television and eat all day and shake your bonbon. Well, I've got a few more frozen bananas. I'm going to make an ice cream cake, which starts out with a macaroon base. Super easy, just gonna put some coconut, cocoa powder, maple syrup, little bit of salt, little bit of vanilla, and some coconut oil. Super simple, just dumpin' it all in, mixin' it up. You can do this with your hands if you want to, as well, but I'm wearing a dress so I'm not going to. So I've got this macaroon mixture, took a little bit of elbow grease, but, heh, tough. We're just gonna press it straight into this springform pan. So I'm using a springform because I really like how you can see the layers on the side, but you could also just use a pie tin or anything like that. It's going to be a delicious ice cream cake, no matter what, I promise. I said I wasn't gonna use my hands, but I did, so, I'm gonna wash my hands now. Now we just have to mix up some more bananas to make our ice cream. Okay, this looks amazing. We're just gonna pour all of this amazing, one-ingredient soft serve in here. Spread it out, nice and even, and then we're gonna pop it in the freezer, just to get everything nice and solid. This is all nice and frozen. Last step is just to pour the ganache right on top. So beautiful. You kind of just shake it out a little to even it. We're gonna pop it in the freezer one more time. My voice got lower 'cause it just got real sexy right here. So it's all nice and frozen. Should take about half hour to an hour. I'm just gonna pop the springform off. Look how pretty that is. Let's take a look at all these layers. We've got our base of the macaroon, and then we've got our ice cream, and then we got that ganache on top. If I can suck it up and eat bananas in this many ways, any normal human being is going to love them. So, try it out.

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