Raw Vegan Zucchini Tagliatelle

February 13, 2021

Raw Vegan Zucchini Tagliatelle

Inspired by one of Saskia Fraser's recipes and by Itzhak Perlman's Beethoven Violin Concerto, I made this, a little bit reluctant adding the „tagliatelle” term in the title, but I did it nonetheless, because my family says it seems like the zucchini tastes as such.

Difficulty: medium.

Kitchen tools:

- knife;

- cutting board;

- vegetable peeler;

- bowl;

- blender;

- spatula.

Duration: 45 min (walnut kernels soaking not included).

Serves: 3.

You need:

- 4 zucchini (1.3 kg) (peeled and julienne cut);

- 5 middle sized tomatoes (chopped);

For the dressing:

- 2 spring onions;

- 50 g of walnut kernel (previously soaked);

- 5 tablespoons of virgin olive oil;

- juice from half a lemon;

- 2 tablespoons of dried yeast;

- 50 g of fresh basil leaves (I used less than 50);

- salt (to taste).

Method:

1. Thank all the ingredients for giving you energy.

2. Soak the walnut kernel beforehand (at least 5 h);

3. Peel the zucchini.

4. Using the vegetable peeler, slice the zucchini.

5. Cut the slices in narrow stripes (julienne).

6. Place them in a bowl.

7. Chop the tomatoes and add them to the bowl.

8. Add all the ingredients for the dressing (7 of them) in a blender and make a sauce out of them. You will need to stop and gather the ingredients together in the blender from time to time. (Add a little water if it is too dry.)