spicy "macaroni and cheeze"

with the left over filling that i had from my raw vegan cheezey zucchini roll ups i knew i had another exciting dish waiting to be made. in fact, i was day dreaming about it for a few days before i had the chance to make it....and my day dreaming paid off, cuz it was delish! i had frozen my cheeze filling from the roll ups until i was ready to use it, and a week or so later i thawed it for use in this recipe with incredible results.
SPICY "MACARONI AND CHEEZE"

when the flavors of this full bodied spicy macaroni and cheeze hits your mouth, you'll be pleasantly surprised by this unusual team of raw ingredients. you'll be even more happy as you realize that your nourishing your body with a whole raw zucchini and thoroughly enjoying it ;)

SPICY "MACARONI AND CHEEZE"
macaroni:
2 zucchinis
1/2 yellow pepper
2 tbs olive oil
juice of half a lemon
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp cayenne pepper

*using a vegetable peeler, make thin wide slices of zucchini. then chop those slices into macaroni size bites. finely chop the yellow pepper and place in a bowl with zucchini macaroni. add all other ingredients to the bowl and lightly massage love into with your hands. set this aside and let the flavors get to know each other for a half hour. then spread this mixture (with out the extra liquid at the bottom of the bowl) onto a dehydrator sheet and let it dehydrate for 2 hours on 95 degrees.

cheeze:
one half recipe of cheeze filling found in this earlier post

*next drizzle your cheeze on top of all the macaroni and let it dehydrate for another hour. stir together and place in 2 bowls with a bunch of chopped fresh cilantro to complete the experience.



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