{"id":27350,"date":"2012-11-23T18:57:50","date_gmt":"2012-11-23T23:57:50","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27350"},"modified":"2012-11-23T18:57:50","modified_gmt":"2012-11-23T23:57:50","slug":"vegan-spaghetti-bolognese%e8%82%89%e3%81%aa%e3%81%97%ef%bc%81%e3%82%b9%e3%83%91%e3%82%b2%e3%83%83%e3%83%86%e3%82%a3%e3%83%bb%e3%83%9c%e3%83%ad%e3%83%8d%e3%83%bc%e3%82%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27350&lang=en","title":{"rendered":"Vegan Spaghetti Bolognese
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Vegan Spaghetti Bolognese<\/strong>
\nNovember 2012<\/em><\/p>\n

I made and ate this a few days before Thanksgiving, but this would be a nice refreshing meal after Thanksgiving as well. Raw zucchini “spaghetti” was served with no meat Bolognese sauce made with pureed raw tomatoes, cooked garlic, chopped green olives, chopped artichoke, chopped capers, salt, pepper, and parsley. I only recently discovered how tasty raw zucchini can be. This zucchini spaghetti is a nice way to experience it if you’ve never tried it.<\/p>\n

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No meat “Bolognese” sauce: pureed raw tomatoes and cooked garlic, chopped green olives, chopped artichoke, chopped capers, salt, pepper, parsley<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vegan Spaghetti Bolognese November 2012 I made and ate this a few days before Thanksgiving, but this would be a nice refreshing meal after Thanksgiving as well. Raw zucchini “spaghetti” was served with no meat Bolognese sauce made with pureed raw tomatoes, cooked garlic, chopped green olives, chopped artichoke, chopped capers, salt, pepper, and parsley. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-27350","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27350","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27350"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27350\/revisions"}],"predecessor-version":[{"id":27431,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27350\/revisions\/27431"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27350"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27350"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27350"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}