This week I am being treated to a lovely meal from the lovely Laura from ‘The Veggy Side of Me‘…another lovely friend that I have made via our blogs 😄 Laura and I have determined that we share many similarities in personalities and abilities..although I can’t speak 4 languages like she does….one is my limit!
I regularly enjoy reading Laura’s recipes and know that if I was at her table, I would never be hungry, so, today..
What would you feed me , Laura…?
It was an honor to virtually cook for Elaine and also very interesting because my menu had to be gluten and sugar free.
I really wanted to make something fresh, tasty and unusual, able to happily surprise her in order to thank her for this thrilling opportunity.
What about inviting you to a virtual lunch in the garden, under a late spring sun, Elaine?
I think sharing food is the authentic Mediterranean way to celebrate the great moments of our life. I met Elaine through my food-blog and celebrate our friendship with a meal is the ne plus ultra to me! For sure the day we will meet “for real” we will find a way to share the kitchen to cook for our loved ones among spices and veg… at least this is the way I imagine it!
Sharing a meal is also an excuse to catch up and talk, one of the few times where people are happy to put aside their work and take time out of their day. A very special time.
“The discovery of a new dish does more for the happiness of the human race than the discovery of a star.”― Jean Anthelme Brillat-Savarin.
And now, please sit down, my friend and enjoy! Time to pass the platter, for you to taste my “Spaghetti, Tabouli & Cookies”…
Here come the recipes:
Zucchini Spaghettis with their Creamy Tomato Sauce
– 4 small organic zucchinis
– 1 lime squeezed
– 2 large ripen tomatoes
– 30 g cashew nuts
-2 tbsp pine nuts
– fresh herbs
– 1 tbsp extra virgin olive oil
– salt to taste
– 1 garlic clove
– Julienne slicer or spiral vegetable slicer
– Food processor
Julienne your zucchinis and place them in a strainer. Add a few dashes of salt and toss to coat. Allow to sit in the sink for about 20 minutes. This will help some of the excess water drain out from the zucchinis. After salting the zucchinis, squeeze gently to remove any remaining moisture. Place them in a bowl and add the lime juice.
Place all of the sauce ingredients (but the pine nuts) into a food processor and blend until creamy and smooth.
Cauliflower Tabouli Salad
1 head cauliflower
2 big ripen tomatoes thinly diced
1 cucumber thinly diced
1 shallot thinly sliced
2 cups of fresh parsley & mint chopped
Juice 1 lemon
2 tbsp olive oil
Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands.
Transfer the florets to a food processor.
Pulse until completely broken down: Process the cauliflower in 1-second pulses until it has completely broken down into couscous-sized granules. Re-process any large pieces if needed.
Add parsley, tomatoes, mint, cucumber, shallot, and oil to mixture. Salt to taste.
Almond and Coconut Cookies
1 cup almonds – soaked overnight
80 g coconut flour
4 dried apricots
Zest of 1 lime
Water or almond milk
Put all ingredients into a food processor. Pulse until finely ground adding some water (or almond milk), enough for the mixture to hold together. Scoop the cookie mixture out onto one or two parchment papers. Flatten them with your hand and dehydrate at 70*C for 6 hours, or until dry and crunchy.
Laura, I am basking in the sunshine in your garden, tummy full of your wonderful food and resisting the temptation of eating yet another cookie! Thank you for a lovely meal, it was light and fresh and perfect for me:) xxx