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
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.
