Tag Archives: tagliatelle

Vegan Raita

Is hard to hold back the temptation of¬†posting one more Indian inspired recipe ūüôā Hope you’ll like it as much as I do! This time we have¬†a¬†salad, the traditional Raita which is basically a curd dish with cucumbers and tomatoes and sometimes a bit of sugar. Not this case :p

Initially I thought about making a simple tahini dressing that would soak the veggies, but then other little add-ons came in mind. And the most important one is the sweet smoked paprika flavor. So eventually I got to a recipe that looks like this:

  • small chopped tomatoes &¬†cucumbers
  • tagliatelle style squash (or zucchini)
  • tahini based dressing with smoked paprika, ground cumin & 3 colors’ pepper
  • lemon juice & salt

optional:

  • dried yeast flakes in the dressing
  • sunflower & hemp seeds

Depending on the amount of water you use for the dressing and the juiciness of the tomatoes, you can have it soupy-ish or thicker, perhaps more suitable for a saturday night salad snack.

Pasta Delight

Zucchini is something you either love or hate. Some people may feel extremely queasy while others simply relish its rather flabby texture. When I say this, I refer to squash or zucchini tagliatelle because this is how you can make it resemble the traditional pasta. All you need is a peeler to peel off fine layers of squash until you get to the seeds.

The result should look like this

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Now think of a nice sauce to accompany the so-called pasta.

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You can play around with tahina, mustard and olive oil or simply try out one of the vegan mayonnaises. Another equally healthy alternative is a ketchup made out of tomatoes, olive oil, dates and salt.

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Season it as you wish –¬†garlic, basil, thyme, pepper, etc¬†– and add some protein if needed – crushed walnuts, almonds or sunflower seeds, previously soaked and strained.

Gather a few more vegetables that keep a firm texture (pepper, red cabbage, carrots, peas, spring onions or garlic) and there you have your pasta delight!

Adding the greens (dill, rucola, parsley, etc)  or some sliced tomatoes at the very end will save them from getting completely mushed into the sauce.

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All you have left to do now is slurp, slurp!

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I prepared this dish so many times and each time it turns out a little bit different. Hope the pictures serve you well, but above all trust your imagination!

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