Veggie spaghetti - spiralized veggies which have the same shape as spaghetti - is a favourite of mine - both because I like the taste much better then the taste of regular pasta + it's a great way to get even more nutrition in to your meal! I usually spiralize carrots, pumpkin, sweet potato, radish and courgette. The later one I'm using for this dish - but you could just as well us any of the other veggies mentioned above, or why not a mix of them!  

To make nice spaghetti like strings you would need a spiralizer or a shred peeler. You could also use a regular potato peeler - but to be honest - it won't give you quite the same result as if you were using the "proper thing". If you like to make veggie spaghetti, plus shred fruits and veggies for garnish/salads, I would recommend you to get the right. Will save you time and make the cooking even more fun and efficient!  

If I'm making a big batch I'm using my Westmark Spiromat which gives me long and corkscrew like strings, and when I'm on the go or just want to spiralize one carrot or so I'm using my Grovstrimlare.  

When you have the right kitchen tools you can make this delicious dish in no time at all. It's my kind of fast food - perfect for days when you want something light and nourishing for lunch or dinner. You could add more veggies to make it a bigger meal - for example steamed sugar snaps and pak choi for a asian touch or maybe roasted pumpkin and crispy kale for a wintery touch. Let your mind flow! 

Hope you like it!! 

 

Photo by Fanny Hansson

 

Zoodles with herby avocado sauce + turmeric fried tofu

4 portions 

 

Ingredients

2 big zucchinis

1 fennel 

1 red apple 

270 grams firm natural tofu, organic

1 tsp grated fresh turmeric, or 1/2 tsp ground turmeric

1 tbsp grated fresh ginger, or 1 tsp ground ginger

1 tbsp tamari 

Fresh Thai basil 

1 tbsp cold pressed coconut oil, (flavour free)

 

 

Herby avocado sauce

2 avocados, peeled and pitted  

1 garlic clove, grated 

1/2-1 dl water

1 tbsp freshly squeezed lime juice

1 tbsp cold pressed coconut oil (flavour free)

2 handfulls of fresh herbs of your choice (I used Thai basil + cilantro) 

salt and freshly ground black pepper to taste 

 

For serving

crispy green leafs (mix of mache lettuce, baby spinach, rocket) 

seed cracker (you find two of my best recipes in my cookbook The new green salad!!)

toasted pepitas

 

How to

Spiralize the zucchinis. Mandoline the fennel lengthwise, or slice very thinly using a sharp knife. Deseed and mandoline the apples. But everything in a big bowl with cold water (will make everything even more crisp) while preparing the rest. 

Press the excess water out of the tofu (if I have time I prepare the tofu in the same was as I do for THIS dish). Fry in oil on medium heat until golden around the edges. Add turmeric and ginger, let fry for another minute. Add the tamari and let sink in, remove from heat.  

Mix the ingredients for the avocado sauce until a smooth using an immersion blender. Add more water if it's to thick. Salt and pepper to taste. 

Drain the zucchini and fennel well. Toss together with the avocado sauce. Topp with fresh herbs. Serve with the fried tofu, crispy green leafs and pepitas. And some seed crackers if you have any nearby!