A DISH FULL OF PROTEIN, VERY LOW IN CALORIES, RICH IN FIBRE AND POTASSIUM.
INGREDIENTS ------------------
serves 2-3
200 g cannellini beans [soaked overnight and cooked until tender]
2 - 3 large zucchinis [1 per person]
3 tbsp cooking oil
1 tbsp extra-virgin olive oil
3 cloves garlic, chopped
3 - 4 mushrooms, finely chopped
3 tablespoons homemade pesto [try our vegan carrot top pesto recipe]
2 sun-dried tomatoes [jarred], chopped
1 tbsp dried oregano
1 tbsp capers
2 pinches red chili flakes or fresh chilli
unrefined salt & freshly ground pepper to taste.
METHOD ---------------------
Spiralise zucchini into ca. 30 cm long ribbons using thick blade. Place ribbons over a couple sheets of paper towel in a strainer. Coat ribbons evenly with generous amount of salt to extract the moisture and to achieve crunchy noodles. Allow the zucchini to sit on the paper towel for 15-20 minutes, then using dry paper towel squeeze excess moisture out before adding to the pan. You want to give them a really good squeeze to get rid of all remaining water.
Add cooking oil to a large pan on medium heat and add 1 garlic. Saute for 30 seconds. Add mushrooms and saute for 3 minutes.
Add beans, and stir in the pesto, capers and sun-dried tomatoes. Allow to simmer and reduce. Sprinkle with oregano.
In a separate pan, add cooking oil and heat remaining garlic on medium heat. Add zucchini ribbons and turn up the heat. Saute on high heat for approx. 4 minutes stirring the ribbons gently.
Toss the zucchini in the bean mix. If needed, drizzle with a little olive oil.
Salt to taste, garnish with black pepper and serve immediately.
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