Although I’m ovo-lacto vegetarian I cook and bake a lot of vegan meals too. I’m also interested to challenge myself with making raw meals. Raw foodism can include any diet of primarily unheated food, or food cooked to a temperature less than 40C (104F) to 46C (115F). It is believed that foods cooked above this temperature have lost much of their nutritional value and are less healthful or even harmful to the body. Also rawfoodblogs prove that the meals are made from simply ingredients are so colourful, tasteful and nutritious.
I love pasta and I eat a lot. In the summer heat I don’t like cooking when the kitchen is already steamy and hot. I decided to try something new and make a different kind of ‘pasta’. This raw version of spagetthi is very versatile, it can be eaten as a salad or a main course.
Raw Zucchini Spagetthi with Creamy Tahini Sauce
Ingredients (serves 2)
– 4 baby zucchini (either yellow or green, about 10-15 cm / 3,93-5,90 inch long)
– 2 tablespoons tahini
– 3 tablespoons freshly squeezed lemon juice
– 1 tablespoon soy sauce
– 3 tablespoons nutritional yeast (flake)
– 2 tablespoons water
– a pinch of chili flakes
With a julienne peeler slice the zucchinis (until the middle of the zucchinis, seed parts). Place the sliced zucchinis in a bowl and set aside.
In a small bowl mix together tahini with lemon juice, soy sauce and nutritional yeast. Dilute the sauce with 2 tablespoons water, then add chili flakes and mix until smooth. Pour the sauce over the zucchini spagetthi and work it in with your hands.