Ingredients
-
FOR THE MARINATED MUSHROOMS
-
200g mushrooms
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3 tbsp extra virgin olive oil
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2 tbsp tamari
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1 tsp maple syrupoptional
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FOR THE WALNUT “PARM”
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100g walnuts
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nutritional 2 tbsp yeast
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1 tsp olive oil
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1/2 tsp garlic powder
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1/2 unrefined salt
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FOR THE TOMATO MISO SAUCE
-
18 sundried tomatoes
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2 large roma tomatoes
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3 medjool datespitted
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2 tbsp fresh basil
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2 tbsp extra virgin olive oil
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2 tsp brown rice miso
Directions
Zucchini noodles are such a summer favorite. They’re fresh and super easy to make and they’ll make you feel lighter than grain based pasta. Also, you won’t need to cook them at all, which means way less stress and no need to worry if the pasta cooks to much. We usually love them simply seasoned with some pesto or just plain olive oil, a pinch of salt and some fresh cherry tomatoes, but we wanted to convince a couple of friends that still though zucchini noodles couldn’t be compared to pasta. So we tossed zucchini noodles into a rich, salty and slightly sweet tomato sauce and added some more complex flavors thanks to marinated mushrooms and vegan walnut parmesan. Guess who asked for the third serving?
Ingredients
FOR THE MARINATED MUSHROOMS |
|
| 200g mushrooms | |
| 3 tbsp extra virgin olive oil | |
| 2 tbsp tamari | |
| 1 tsp maple syrup | |
FOR THE WALNUT “PARM” |
|
| 100g walnuts | |
| nutritional 2 tbsp yeast | |
| 1 tsp olive oil | |
| 1/2 tsp garlic powder | |
| 1/2 unrefined salt | |
FOR THE TOMATO MISO SAUCE |
|
| 18 sundried tomatoes | |
| 2 large roma tomatoes | |
| 3 medjool dates | |
| 2 tbsp fresh basil | |
| 2 tbsp extra virgin olive oil | |
| 2 tsp brown rice miso | |
Steps
|
1
|
Slice finely cremini mushrooms. |
|
2
|
Mix together tamari, olive oil and maple syrup and season mushrooms with the mixture. Mix well until seasoned. |
|
3
|
Dehydrate the mushrooms at 42°C for about 4 hours, then allow to rest in the fridge while you assemble the plate. |
|
4
|
Soak sun-dried tomatoes in hot water for 15 minutes. |
|
5
|
Drain, rinse and dry well the sun-dried tomatoes and place them into the jug of the hand blender. |
|
6
|
Cut in half fresh tomatoes and remove seeds. |
|
7
|
Blend together fresh tomatoes, sun-dried tomatoes, miso, dates, basil and olive oil until you get a sauce. |
|
8
|
Spiralize zucchini into noodles. |
|
9
|
Pulse walnuts with nutritional yeast, garlic, salt and olive oil until you get a coarsely ground mixture. |
|
10
|
Season zucchini noodles with tomato sauce and top with a few tablespoons walnut parmesan, marinated mushrooms and some extra fresh basil. Serve immediately. |
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