Delicious Zucchini Noodles (Vegan)
It feels like fall these days... It's grey and rainy outside, and summer is nowhere to be found. August has barely started, and summer vibes seem to have vanished completely. On days like these, I really miss the States.
American summers are just magical. Never a cloudy day between the months of June, and September. Perfekt pool and ocean weather!
When I was little, and I was sitting on the airplane approaching Portland, I was always impressed by the huge amount of pools I saw in American backyards.
My grandma, and grandpa also had one. Its beautiful turquoise water got me excited every single time. I loved the idea of having a pool in my backyard.
German properties never came with a pool. When I asked my parents if they could build one in their backyard, they turned my fabulous idea down and said it would be way too expensive.
I couldn't take no for an answer so I decided to dig the required hole myself. After about an hour I was pooped and gave up. That was the end of all pool discussions. But enough about my kiddo poolmania, let's talk food.
When I started this whole vegan journey, I was worried that I would have to eat boring, weird food for the rest of my life. I also thought cooking this way involves yucky, fake ingredients.
Honestly, I had such a bad impression of the whole going-vegan thing. Turns out I was really wrong. Cooking this way is super easy, delicious, and doesn't require strange, artificial ingredients.
These ultra yummy zucchini noodles are proof. They're not just super tasty, they're also extremely healthy since these pretty noodle-look-a-likes are made from raw zucchini.
And don't get me started on the sauce...It is rich and creamy, and bursts with flavor despite the fact that it doesn't contain any dairy products.
I got the idea for this delightful dish from one of Attila Hildmann's amazing vegan cookbooks. Since I am not a big fan of tofu, I made a few adjustments here and there.
The result turned out great. You'll absolutely love it. Here's what you'll need:
65 g (2,3 oz) onions, chopped finely (about 3/4 onion)
1 clove garlic, chopped finely
40 g (1,4 oz) fresh chives, chopped finely
4 Tbsp olive oil
20 g (0,7 oz) sundried tomatoes, chopped finely (if possible not canned)
100 g (3,5 oz) white almond butter (weißes Mandelmuß)
250 ml (8,5 fl. oz) water
A few splashes fresh lemon juice
Salt to taste
4-5 zucchini (raw)
To make these long, spaghetti-look-a-likes, called zucchetti, you need a little tool called spiralizer. This tool can be bought online, or in well organized kitchen supply stores.
Place the raw, unpeeled zucchini in the spiralizer, and spiral away. Once you’re done with making your zucchetti, set them aside. Please note: These won't be cooked, eating them raw provides the spaghetti-like texture you’re looking for.
Now it's time to prepare the sauce. To do so, add the oil, onions, garlic, and sundried tomatoes to a pan, and set the heat to medium. Let them sweat for a few minutes. Make sure they don’t turn brown.
In case you used canned, oily, sundried tomatoes instead of the fresh non-oily kind, reduce the amount of olive oil used in the recipe.
Then add the water, and the white almond butter, and stir until the almond butter is incorporated evenly. Let the mixture simmer for 3 minutes until it has thickened.
The mixture is very watery at first, but don't worry after a few minutes it starts to thicken beautifully. Don’t forget to stir occasionally. Afterwards add the lemon juice, and salt.
Sir again, and voila your sauce is done. Attention: Place the sauce on top of your noodles right before it's time to serve them.
Why? The salt in your sauce will extract the water out of your zucchini noodles, and adding it to early results in watery noodles. Don't forget the chopped chives on top. Enjoy!