Portobello Marinara with Pasta ~ Raw Vegan Recipe

• 2 portobello mushrooms ($3.00)
• 1 large onion, thinly sliced ($.40)
• 2 tablespoons olive oil ($.20)
• 1 tablespoon balsamic vinegar ($.10)
• 1 tablespoon agave ($.20)
• 1 clove garlic, pressed ($.10)
• 1/2 teaspoon favorite herb blend
• 1/2 teaspoon salt

• 2 medium zucchini ($1.00)
• 1 tablespoon olive oil ($.10)
• 1 tablespoon lemon juice ($.10)
• 1 tablespoon agave ($.10)

marinara sauce

• 1 large tomato ($1.00)
• 1/2 cup sun dried tomatoes ($1.00)
• 1 tablespoon agave ($.10)
• 1/2 teaspoon basil
• 1/2 teaspoon powdered garlic
• 1/2 teaspoon salt
• salt and pepper

• Brush
  off the mushrooms with a soft towel. Remove the gills underneath, if
  desired, by rubbing them gently with a finger (they should come off
  fairly easily). Slice the mushrooms into 1/2 inch slices.
• Whisk
  together the olive oil, balsamic vinegar, agave, garlic, herb blend (I
  used Mrs. Dash Chipotle), and salt. Toss with the sliced mushrooms and
  onion to coat well. Spread out on a dehydrator sheet and dehydrate for
  about an hour.
• While
  the mushrooms are warming, slice the zucchini into pasta noodle sized
  strips. I keep intending to get a spiralizer, but so far a vegetable
  peeler works well to make noodles. Whisk together the remaining
  ingredients and toss to coat. Let stand for about 45 minutes.
• In a food processor, fitted with an “S” blade, process all marinara ingredients until very smooth.
• Spoon out a bit of the marinara sauce and lay the mushrooms. Serve with a side of onions, and zucchini pasta.