A great combination of flavors by vegan chef Boris Lauser.
Ingredients:
- 1 zucchini
- 1 clove of garlic
- 1/6 of a purple onion
- 2 brown mushrooms
- 2-3 dried tomatoes
- 3 black olives
- 3 sprigs of fresh thyme
- 1 handful of herbs of your choice (basil, parsley, wild garlic...)
- 1/2 tablespoon poppy seeds
- 3 walnuts
- 1/2 tablespoon walnut oil
- 1/2 teaspoon lemon juice
- 1/2 tablespoon balsamic vinegar
- 1/2 avocado
- 1 Brazil nut
- a little soy sauce or tamari
Preparation:
First, make wider spaghetti from the zucchini using a spiralizer, lightly salt them, mix and set aside while you prepare the sauce.
Mix walnut oil, balsamic vinegar, a little tamari and lemon juice, then add finely chopped onion, garlic, sun-dried tomatoes, olives and sliced mushrooms.
If you want to add a sweet note to the dish, add a little honey or agave syrup.
Gently squeeze the zucchini spaghetti to drain excess water, then mix it with the sauce. Dice the avocado and add it to the zucchini along with the remaining ingredients.
Serve immediately after preparation, otherwise the zucchini will become too soft.