MARINATED NOODLES AND CUCUMBER SALAD WITH PEPPERS, PLUMS, AND CRISPY MUSHROOMS

Preparation time: 40+ min

Difficulty: medium


 Serves 2


For green and red noodles

Ingredients:

  • 3 zucchini

  • bunch of basil

  • 3 young beetroots

  • tahini dressing

  • tamari



Cut the zucchini with a spiral cutter and marinate them in tamari with chopped basil. Cut the beets with a spiral cutter as well and add tahini to the noodles.


For crispy mushrooms

Ingredients:

  • 200 g king oyster mushrooms

  • 2 tbs lemon juice

  • 1/2 cup ground golden flax seeds

  • 1 tbs dried herbs such as basil, oregano, thyme

  • tamari

  • salt and pepper


Remove mushroom caps and use only stalks which you cut to your liking. Quickly marinate them in lemon juice and tamari. Then roll them in flax seeds to which you added dried herbs, salt, and pepper. Place them on a baking tray and dehydrate them in a dehydrator for approx. one hour at 46°C to make them slightly crispy. You can also bake them in an oven at 100°C for about an hour, but in this case they won’t be raw.


For cucumber salad

Ingredients:

  • 2 cucumbers

  • 2 cubanelle sweet peppers

  • 5 prunes

  • small bunch of dill

  • balsamic vinegar

  • salt and pepper



Slice cucumbers, peppers, and prunes to your liking, add chopped dill, season, and mix well.


For serving

Ingredients:

  • 200 g smoked tofu

  • guacamole

  • bunch of parsley

  • roasted buckwheat (or sprouted crispy buckwheat)


Place all the ingredients neatly in a bowl and serve with pan-fried tofu, a spoon of guacamole, and sprinkle chopped parsley and roasted buckwheat on top. To prepare the buckwheat first, soak it in water, then drain it well and dry-roast it until it's crispy.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.

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