This zucchini pasta recipe is simple and delicious. The raw ingredients will leave you feeling energised, light and nourished. There is NO compromise on flavour when the raw pasta salad is combined with my delicious miso ginger dressing! Eating raw food during the hot summer days keeps me feeling energised and cool.
If you don’t have a vegetable spiralizer, I highly recommend investing in one. Im obsessed with mine and I have owned the same one for 3+ years.
300g organic tempeh
1 tbsp of fish sauce or tamari if vegan
1-2 tbsp of olive oil
4 medium-sized spiralized zucchinis
1/2 tsp Sea salt
2 grated carrots
1 punnet of cherry tomatoes
A handful of fresh mint
A handful of fresh coriander
1/2 cup of cashews
1/4 cup of sesame seeds
Miso ginger dressing:
1/4 cup of Almond butter
2 tbsp olive oil
2 tbsp of fresh lime juice
1 tbsp of white or yellow miso
1 tbsp of Tamari
1 tsp sesame oil
2 tsp raw honey (rice malt or maple if vegan)
1 tsp grated fresh ginger
Spiralize the zucchini and put in a large mixing bowl. Sprinkle with a generous amount of sea salt, let it sit covered.
Heat 1-2 tbsp of olive oil in a large fry pan.
Cook the tempeh on both sides until golden to dark brown. Toward the end of the cooking reduce the heat and splash over Fish Sauce or Tamari. Let cook for another few minutes then set aside.
In a bowl or jar mix together your sauce ingredients. Set aside 1/3 of the sauce for the tempeh.
Grate the carrot, slice the tomatoes and chop the fresh herbs.
During this time the salt should have made some water release from the zucchini. Using a tea towel pat and squeeze the water from the spirals.
Combine all the salad ingredients together in the large bowl add the dressing you didn't set aside and mix together with tongs. Toss through the cashews and sesame seeds and serve in bowls.
Line the edge or top of the bowl with your cooked tempeh. Thin the remaining 1/3 of the dressing with water or olive oil to a pourable consistency. Serve the sauce on the side of your bowl to pour over the tempeh.
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