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Vegan World Fusion Cuisine Publisher: Thousand Petals Publishing © 2004 by Mark Reinfeld, Bo Rinaldi and the Chefs of the Blossoming Lotus. ISBN: 0975283715

Reprinted with permission from Patrick Michael, from the Blossoming Lotus.

Click here to find more recipes by the Chefs of the Blossoming Lotus on their website.

Shanti Gabriel's Live Fettuccini Alfreda (p. 82)
(40 minutes prep/s servings)

Ingredients

Sauce

• 1 1/4 cups Filtered water
• 1 cup Macadamia nuts
• 1 tablespoon Lemon juice, fresh squeezed
• 2 teaspoon Nama shoyu
• 1 1/2 teaspoon Garlic, minced
• 1/2 teaspoon Apple cider vinegar, raw
• 1 1/2 teaspoon Nutritional yeast
• Pinch Cayenne pepper
• Sea salt, to taste
• Black pepper, ground to taste

Pasta

• 1 1/2 cups Carrots, thinly julienned or grated
• 1 cup Zucchini, thinly julienned or spiralized
• 1 cup Gold bar squash, thinly julienned or spiralized
• 1 cup Red bell pepper, thinly julienned
• 2 teaspoons Basil, chopped
• 2 teaspoons Italian Parsley, chopped

Loving Preparation:

1. Combine all Sauce ingredients in a blender and blend until smooth. Combine all Pasta ingredients in a medium bowl and mix well.
2. Place pasta on two individual plates and top each one with 1/2 of the sauce. Garnish with chopped macadamia or pine nuts.