A few years ago vegan guests were an exception in restaurants, special requests once in a while. And now: More and more people prefer vegan food, and they dine out and demand it – a quite interesting change in the culinary landscape. Vegan seems to be the new cool lifestyle everywhere. See what I found recently in a German Magazine:
I love vegan food. Despite I am not considering myself as a strict vegan person, because I am eating dairy once in a while I have to admit I feel much better without. Vegan often has a lighter and fresher approach to cooking and eating. For example the following recipe “Zucchini Spaghetti & Bean Sprout Roulade” is one of my favourites for summer, when there are great zucchinis, tomatoes and bell peppers. My recipe has been featured recently in Good Health Arabia Magazine, and here is the English version for all who don’t understand Arabic.
The Orange Salt mentioned in below recipe is a staple ingredient in my kitchen. I love to finish dishes with it on the plate. Look here for a detailed description how to make it.
Enjoy and stay healthy this summer!
Zucchini Spaghetti and Bean Sprout Roulade
|What to buy
Flat leave Parsley
|How to prepare it
Grate some skin off the orange and mix with 2 teaspoons of salt. Keep this orange salt aside for garnish. Dice the tomato, ½ of the carrot, ½ of the shallots and simmer in little olive oil with agave syrup and balsamic to a relish. Crush the garlic. Deseed the red pepper, cut roughly and roast in the oven at 200 degrees together with garlic, remaining carrots and shallots, drizzled with olive oil until very soft. Blend with the oil to a paste and press through a fine sieve. Season both sauces with salt and pepper and keep aside.
Slice half of the zucchini very thin lengthwise and lay a 8×8 square on a sheet of cling film. Blend tofu with lemon juice, little olive oil, mustard, salt and pepper. Mix it with the bean sprouts and roll the mix in the zucchini sheet. Cut the rolls in 3-5 cm pieces. Slice half of the zucchini to spaghetti. Toss them in a hot pan with a few drops of olive oil for 1 minute. Season with salt and pepper. Arrange on plate with fenugreek and orange salt sprinkles.
|Chef Gabi’s Tip
Sprouts are so called Living Foods, and very beneficial to our body system. Living Foods provide the purest energy available through food, are packed with vitamins and minerals and are naturally high in fiber.