Updated on August 20, 2011
For a filling and savory raw dinner, here’s a great go-to dish! Crunchy carrot noodles made with a julienne peeler, and a creamy sauce made of walnuts and mushrooms. I made this sauce based off of Gitta’s recipe, but used walnuts instead of pine nuts and doubled the amount. I also omitted the parsley, considering I didn’t have it on hand but it could be a nice addition!