Sunday, 31 March 2013

Easter with raw carrot and turnip spaghetti.

  After a few days of great anxiety, I finally received the “on line” order that I made, a machine for preparing vegetable-shaped spaghetti (I bought it on
   For some days now that I was thinking about preparing a simple dish, tasty and with a light sauce.
   The experience resulted in a composition based on carrots, turnips, mushrooms, broccoli and hazelnut sauce. Great for detoxifying the body!
   To prepare the sauce I used hazelnut milk to which I added broccoli and fresh coriander for an aromatic flavor.
   Traditionally people eat a lot of chocolates on Easter, following this tradition, I am just finishing a special vegan dessert made for those who are passionate about chocolate flavors, like me. Soon in the blog ....

   To prepare the spaghetti you need a specific machine but if you don't have it, you can use a traditional grating.

(serves 2)

2 large carrots
2 medium size turnips
6 mushrooms
8 olives
hemp seed (sold in health food stores)
pinch of salt

For the sauce:

150 ml oat milk - you can see the recipe here - Almond milk - the method is the same
2 broccoli flowers
fresh coriander
pinch of salt


Wash all the ingredients.
Prepare the carrots and turnips spaghetti .
Place it on a plate, add the sliced ​​mushrooms and the olives. Season it with salt.
In a blender grind the broccoli flowers with the coriander, the hazelnut milk and a pinch of salt.
Pour the spaghetti with green sauce and sprinkle it with hemp seeds.

Bon appétit!

© veggie delicious food, March 2013

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