This dish is for those "eating differently" who experiment with diets because of their health conditions and /or ideological issues. Below is a recipe that can be a great alternative to those with food ALLERGIES, VEGETARIANS, VEGANS, and even PALEO lovers (non-vegetarians can substitute nuts with minced meat of any kind).
I cannot wait to read your opinions about it?
INGREDIENTS FOR ZUCCHINI SPAGHETTI: The quantities given below are calculated for 1 serving
• 1.5 or 2 small zucchinis - about 15 cm (6 inch) long
• several mushrooms (oyster mushrooms or shiitake will do )
• An additional vegetable (can be broccoli, carrot or parsley root)
• 1 handful of walnuts
• 1 tablespoon of coconut oil for frying
• your favorite spices (I use: salt, pepper, oregano, turmeric)
• Dried or fresh tomatoes for decoration and better taste
PREPARATION
1. Wash zucchini and make pasta noodles using spiral grater or special julienne peeler (see photo).
2. Chop mushrooms and additional vegetables and fry on coconut oil about 10 minutes, use your seasoning
3. Then add the walnuts and zucchini noodles.
4. shimmer under cover until it softens (about 15-20 minutes)
While vegetables are cooking, we can prepare pesto sauce
PESTO SAUCE INGREDIENTS:
• a bunch of basil
• arugula (about half the volume of basil)
• clove of garlic pressed
• lemon juice from half of a lemon
• ¼ avocado
• 3-4 tablespoons olive oil
• Salt and pepper
PESTO SAUCE PREPARATION:
Wash basil leaves and arugula leaves and put into a tall container. Add the remaining ingredients and mix with a hand blender for a creamy consistency.
SERVING
Serve hot. Immediately after removing from the pan, pour pesto sauce on the top and decorate with dried marinated tomatoes or fresh ones.
Bon Appetit!