Nature is always surprising us with a great variety of fruits and vegetables that allow us to eat rich, diverse and colorful food.
I really like stuffing vegetables, especially round zucchinis and I have recently found, for the first time, some gorgeous and fragrant yellow big round zucchinis, for sale, which I bought.
I thought the most natural would be to eat them raw and I prepared a natural dish which I ate using the zucchini as a plate. A simple recipe, taking almost no time to prepare, and full of natural flavors and bright colors that seduce just to look at it. I served it with a vegan mayonnaise sauce that I learned to prepare at the event "Easter Princess", in a workshop given by Marta Varatojo, some months ago, here in Lisbon.
2 round or long zucchinis
1 long zucchini for the pasta
½ red pepper cut into small squares
3 yellow tomatoes
1 red tomato
For the sauce:
300 ml of grapeseed oil
200 ml of soy milk
1 tbsp lemon juice
1 tsp rice vinegar
1 full hand of basil
1 bunch coriander
salt to taste
Prepare the sauce by mixing grapeseed oil with soymilk.
Process until thick and add the remaining ingredients. Grind again and rectify the seasoning. Reserve.
Wash the zucchinis, cut the top of it to make a lid and with a spoon scoop the entire interior.
Grate the zucchinis or use the vegetable machine.
Cut the tomatoes into quarters and stuff the zucchini with the grated pieces of zucchini , the tomatoes, the red pepper and, on top, the strawberries.
Add the sauce to enrich the vegetables flavor.
Sprinkle with sesame seeds.
© veggie delicious food, September 2014