Lissa's No-Dehydrator Raw Bolognese

Spiralize the cucumbers into noodles and divide them between two bowls. Let them sit out so they come up to room temperature.

Roughly chop the mushrooms, carrot, celery, and red onion so they fit easily in a food processor. Peel the garlic clove.

Add the walnuts, chopped vegetables, garlic, 2 tbsp chopped basil, dried herbs, fennel seeds, smoked paprika, black pepper, and miso to a food processor.

Pulse until the mixture is thick and chunky, not smooth. Scrape it into a large bowl and set it aside.

Add the dates, tomatoes, onion powder, red bell pepper, garlic, apple cider vinegar, black pepper, smoked paprika, and water to a blender. Leave out the fresh basil and fresh oregano for now.

Blend on high for about 90 seconds, until smooth and warm.

Add the fresh basil and oregano and pulse for just 3 seconds. Blending herbs longer can make the sauce bitter.

Pour the sauce into the bowl with the chunky bolognese and mix well.

Scoop half of the bolognese onto each bowl of noodles.

Top with diced tomato, thin ribbons of basil, and grated Brazil nut. Add a sprinkle of dried parsley flakes, plus black pepper and red pepper flakes if you like.