Preparation time: 40+ min

Difficulty: medium

 Serves 2

For green and red noodles


  • 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


  • 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


  • 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


  • 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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