If you like fresh, raw food at this time of year for you is a recipe – pasta of raw ingredients. And if you are supporters of delicious meals, there is a recipe for curry of peas, cauliflower and potatoes.
For 4 servings, it is necessary to:
4 large zucchini, 2 cups of pea, 1/2 cup of chopped red bell pepper, 1 large grated carrot , 1 cup of tomatoes cut into quarters , 2 tablespoons of fresh chopped basil leaves, 2 tablespoons of fresh chopped parsley , 2 teaspoons of grated lemon peel.
Himalayan salt and pepper to taste.
For the dressing:
1/4 cup of raw cashews (soaked in water for 2 hours and washed), 3/4 cup of water , 1 clove chopped garlic, 1/4 cup of lemon juice, 1 teaspoon of Himalayan salt.
Preparation
Cut the zucchini into strips with a width of 1cm, add all other ingredients and mix well in a large bowl. In a blender mix all ingredients for the dressing and whisk at top speed to get a smooth paste. Pour this “pasta” of zucchini and all mix well. Share in 4 bowls and garnish with parsley.
Curry of peas, cauliflower and potatoes
For 4 servings, it is necessary to:
2 teaspoons of olive oil, 1 finely chopped onion, 2 crushed cloves garlic, 2 teaspoons of grated ginger, 1 tablespoon of curry pasta, 300g potatoes – peeled and diced, 300g cauliflower – divided into little flowers, 375 ml (1 1/2 cups)of vegetable broth, 125 (1/2 cup) of cooked tomatoes (tomato paste),2 tablespoons of cornflour, 150g peas (fresh or frozen), cooked rice (type optional) for serving.
Preparation
Heat the oil over medium heat, and fry the onion until is tender, about 5 minutes (stirring frequently). Add garlic and ginger and fry for 1 minute. Add curry pasta, potatoes and cauliflower, mix well, add the broth of vegetables, cooked tomatoes and cook in a saucepan for 15 minutes, or until potatoes are tender. Mix corn flour and gradually pour this mixture into the dish, stirring constantly. Add the peas and reduce the heat. Cook for another 2 minutes, or until peas are tender. Serve with rice.