Now that the long Christmas and NY break is over, all I want to do is let my stomach relax and get back to normal. One of the recipes that I found the other day on FullyRawKristina's website was a zucchini raw spaghetti. Could you ever imagine eating a raw vegetable spaghetti instead of the usual pre-cooked wheat or rice spaghetti? I could not. Has not even come to my mind! But I have to say, it is absolutely delicious. I substituted zucchini with cucumber, because I do not like the taste of a raw zucchini and changed a few things in my saw to make it more filling and creamy.
Cucumber Spaghetti Recipe
Cooking time: 10 minutes
Serves: 1 person
1 big cucumber or 2 small cucumbers
3-4 sliced cherry tomatoes
For the sauce:
5 branches of basil
1 small garlic clove
1 tbsp of pine nuts
1 tbsp of fresh lemon juice
1 tbsp of olive oil
a pinch of Himalayan salt
Cooking the raw vegan spaghetti:
1. I would suggest starting with the sauce, as it stays fresh longer. Just put together all ingredients and blend them until you get a smooth and puree-like texture.
2. For the cucumber, you will need a vegetable spiralizer. This is a cheap and very important investment in your kitchen. You can spiralize anything (potatoes, beets, zucchini, apples, etc.) I bought myself the cheapest version for literally seven euros and am very happy with it. I did not peel my cucumber, because it was not bitter; but it is up to you.
3. Pour the sauce over your spaghetti, add some fresh nuts, tomatoes, and basil and enjoy!
You need to eat this dish fresh, right after making it, because all of the ingredients are very tender and tend to release a lot of juice after a few hours. This new spaghetti is super healthy, refreshing, and just so much fun (especially the process of spiralizing cucumbers)! Also, imagine eating this for dinner on a hot summer day! Mmm... Yummy!