{"id":1565,"date":"2010-09-22T06:43:59","date_gmt":"2010-09-22T14:43:59","guid":{"rendered":"http:\/\/foodiddy.com\/?p=1565"},"modified":"2010-09-22T06:43:59","modified_gmt":"2010-09-22T14:43:59","slug":"zucchini-pasta-wcurried-cashew-pesto","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=1565","title":{"rendered":"Zucchini Pasta w\/Curried Cashew Pesto"},"content":{"rendered":"

This is my\u00a04th and final recipe out of the September Rachael Ray Every Day Magazine. You all know how obsessed I am with my veggie slicer<\/a>. I felt like I had been neglecting it – it had been weeks since I had taken it out of the box. I had zucchini in the fridge and all of the other ingredients listed in the Zucchini Pasta w\/Curried Cashew Pesto<\/strong> recipe. I’ve been fascinated by the raw food movement and wanted to try a different take on my normal “go to” faux pasta<\/a> dishes.<\/p>\n

The Ingredients:<\/strong><\/p>\n

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1 Clove Garlic – I used two Dorot crushed garlic cubes
\n1\/4 Cup Cilantro – tightly packed
\n3\/4 Cup Raw Cashews
\n1\/4 Cup Extra Virgin Olive Oil
\n1\/4 Teaspoon Curry Powder
\nSalt and Pepper to Taste
\n5 Medium Zucchini – I used two and had a small container of pesto left for future meals
\nShredded Beets – I used Trader Joe’s cooked beets – I sliced 2 of them up as a topper<\/p>\n

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In your food processor, pulse garlic, and tightly packed cilantro leaves. Add raw cashews, extra virgin olive oil and curry powder; process until almost smooth and season with salt and pepper. I added everything at once… because I’m a rebel like that and also because I failed to read the directions all the way through. \ud83d\ude09<\/p>\n

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It was the most vibrant color of green. You definitely have to be a lover of all things curry and cilantro.<\/p>\n

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I got my zucchini loaded into the torture device…<\/p>\n

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My zucchini pasta fell to the plate and was ready to be tossed with the pesto.<\/p>\n

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poolside…<\/p>\n

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I really liked changing up the zucchini pasta. Eating it raw was a nice alternative to having a salad as a meal. I also think it would hold up well for a potluck style event. Finding people that love cilantro and curry might be the biggest obstacle. What other ideas can you think of for a raw pasta sauce\/topping?
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

This is my\u00a04th and final recipe out of the September Rachael Ray Every Day Magazine. You all know how obsessed I am with my veggie slicer. I felt like I had been neglecting it – it had been weeks since I had taken it out of the box. I had zucchini in the fridge and … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[16,21],"tags":[37],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1565"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1565"}],"version-history":[{"count":8,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1565\/revisions"}],"predecessor-version":[{"id":1582,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/1565\/revisions\/1582"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1565"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1565"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}