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 www.cesar-castro.pt).

   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.

Ingredients:

(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

Preparation:

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