Vegan creamy zucchini spaghettis ! A recipe from http://www.espaixen.com/

• 1 zucchini (size average or big)
• 500gr of natural tofu
• 1 carton of Ecomil Cuisine Almond bio 200ml
• 100gr of pinenuts (or less to your taste)
• 2 tablespoons of tamarind sauce
• 2 tablespoons of chickpea flour
• Extra virgin olive oil
• Oregano

Recipe:

1. Marinate the tofu cubed in a sauce composed of 2tablespoons of extra virgin olive oil, tamarind and oregano for one to two hours. The sauce must cover the tofu but not excessively, the tofu shouldn’t swim in it. Stir occasionally if necessary.
2. In a clean saucepan and without any oil, grill gently 50g of pine nuts and put it aside. Save the others 50g to add at the end.
3. In another pan, cook again the tofu cubes over medium/low heat until crisp. Remove from heat and put aside.
4. In the same pan, whip half the carton of the Ecomil Almond cooking cream with the chickpea flour. Use all the carton and more flour for more servings.
5. When the mixture thickens, incorporate again the tofu and mix with the pinenuts. Take off the heat.
6. Rinse thoroughly the zucchini and cut it into thin slices or, ideally, use a spiral vegetable slicer in order to make raw spaghettis.
7. Serve in a dish and add the chickpea almond cream.
8. Take into account that the zucchini contains a lot of water. The water of foods, especially if these are raw foods, contains much energy and healthy benefits but if you want to avoid a too runny sauce, cut the zucchini just before serving or, if you want to prepare it in advance, let the zucchini spaghettis on a baking paper so that the excess water impregnates on the paper.

Thanks to Xenia, our blogger partner for this delicious recipe of Raw Vegan Spaghettis!

To visit her blog: wwww.espaixen.com

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