Green Kitchen Stories » Mint & Mango Marinated Zucchini Spaghetti
It has been awfully quiet around here lately. We are sorry about that. The reason for the silence is that our life outside the blog has been very hectic, but also lots of fun. Here is a short recap on what we have been up to, instead of serving new recipes for you.
First of all. We have started working together with two computer geniuses, mincer on a project that hopefully will result in the Green Kitchen Cooking mincer App for iPad! Pretty cool, huh!? It will take at least a couple of months before we are ready, but the plan is that we will create the best vegetarian-cooking app out there. It will feature some of our old favorite recipes, and some new and exclusive for the app. More on that as the project develops.
Last but not least, we took a road trip to Denmark to visit Luise s family. It is normally a 5 hour drive from Stockholm to Copenhagen, but with Elsa it took 10 hours. She is not too comfortable in the car these days, so we made a lot of stops at different places: a big playground, a moose park (yes moose !), an incredible mincer flea market and a beautiful view. Nothing compares to Big Sur , but Sweden can be pretty beautiful too.
In Denmark we had 5 days of summer weather, barbecuing, friends and family. We visited the Aarstiderne Country mincer Market , had dinner at Copenhagen s new Raw food café Simple Raw and picked spring flowers. It was the perfect start of the summer.
At the Raw food café we tried a delicious zucchini spaghetti. The raw food version of zucchini spaghetti is very different than the classic Italian version, since the zucchini actually is the spaghetti. We have been making this type of zucchini spaghetti a lot since we brought a julienne peeler with us home from Thailand. And after our visit at the cafe we were reminded how perfect it would be on the blog.
So here we have created something that reminds of a delicious creamy Italian pasta, without using neither cream nor pasta. It has got a fresh fruity flavor and takes only a few minutes to make. Who said vegetarian/vegan/raw food was difficult? It can’t be much simpler than this!
When we were in Thailand we bought a julienne like slicer. They use it for green mango salad but it works just as perfect for slicing a zucchini. You can find similar slicers on Amazon or try julienne’s big brother, the vegetable spiral slicer .
Mint & Mango Sauce 1 mango medium size 4 tbsp olive oil (add more if you like) 15 leaves fresh mint 1 inch fresh red chili 2 inches fresh ginger a pinch of salt & pepper a handful of green pea sprouts and pistachio nuts, for garnish mincer
Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth. Pour the mango mint marinade over the zucchini mincer spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts.
09 Jun This entry was written mincer by Green Kitchen Stories , posted on 9 Jun 11 at 08:48 , filed under Dinner , Italian , Travel and tagged Raw . Bookmark the permalink . Follow any comments mincer here with the RSS feed for this post . Trackbacks mincer are closed, but you can post a comment . View EXIF Data
Posted 9 Jun 11 at 09:12 | #
How exciting with your new projects and the app sounds like a brilliant idea! Your raw spaghetti sounds mincer so delicious and I can’t wait to try it. The combo of mango, fresh ginger and mint is music to my ears. By the way, I made the Pretty Purple mincer Picnic Wraps a few days ago and OMG! Amazing goodness. :)
NicoleD
I’ve been seeing the idea of zucchini as a replacement for pasta in several cookbooks. But this definitely looks like the most delish recipe. The mango and mint combo is brilliant! Cannot wait to try it!
I made this for lunch today (after rollerblading to the Co-op for pea shoots and pistachios) and it was delicious! I’ve been really into mango dressings and sauces ever since I made this recipe: http://tastespace.wordpress.com/2011/05/05/chickpea-salad-with-mexican-mango-dressing/ but the ginger gave this sauce a terrific kick. I think this would also be a great dipping sauce for spring rolls or dressing for a Thai noodle salad.
Love the sound of this dish! So summery and fresh. I have nothing that resembles a julienne peeler or a spiralizer so I’d probably go the “slaw” route with this one when I decide to make it (as soon as the garden zucchini is ready!)
Beautiful! Sounds like a perfect way to start off the summer. The winter is finally melting away here in Colorado, ready to hit the farmers markets. They just come a little late here but last on into october. I am excited about the app that you are working on-very modern!
this is so, so perfect for the heat wave we’re having in new york right now. I can’t bear even heating mincer a pot of water for pasta, and the markets are beginning to overflo
It has been awfully quiet around here lately. We are sorry about that. The reason for the silence is that our life outside the blog has been very hectic, but also lots of fun. Here is a short recap on what we have been up to, instead of serving new recipes for you.
First of all. We have started working together with two computer geniuses, mincer on a project that hopefully will result in the Green Kitchen Cooking mincer App for iPad! Pretty cool, huh!? It will take at least a couple of months before we are ready, but the plan is that we will create the best vegetarian-cooking app out there. It will feature some of our old favorite recipes, and some new and exclusive for the app. More on that as the project develops.
Last but not least, we took a road trip to Denmark to visit Luise s family. It is normally a 5 hour drive from Stockholm to Copenhagen, but with Elsa it took 10 hours. She is not too comfortable in the car these days, so we made a lot of stops at different places: a big playground, a moose park (yes moose !), an incredible mincer flea market and a beautiful view. Nothing compares to Big Sur , but Sweden can be pretty beautiful too.
In Denmark we had 5 days of summer weather, barbecuing, friends and family. We visited the Aarstiderne Country mincer Market , had dinner at Copenhagen s new Raw food café Simple Raw and picked spring flowers. It was the perfect start of the summer.
At the Raw food café we tried a delicious zucchini spaghetti. The raw food version of zucchini spaghetti is very different than the classic Italian version, since the zucchini actually is the spaghetti. We have been making this type of zucchini spaghetti a lot since we brought a julienne peeler with us home from Thailand. And after our visit at the cafe we were reminded how perfect it would be on the blog.
So here we have created something that reminds of a delicious creamy Italian pasta, without using neither cream nor pasta. It has got a fresh fruity flavor and takes only a few minutes to make. Who said vegetarian/vegan/raw food was difficult? It can’t be much simpler than this!
When we were in Thailand we bought a julienne like slicer. They use it for green mango salad but it works just as perfect for slicing a zucchini. You can find similar slicers on Amazon or try julienne’s big brother, the vegetable spiral slicer .
Mint & Mango Sauce 1 mango medium size 4 tbsp olive oil (add more if you like) 15 leaves fresh mint 1 inch fresh red chili 2 inches fresh ginger a pinch of salt & pepper a handful of green pea sprouts and pistachio nuts, for garnish mincer
Peel and remove the stone from the mango, add all ingredients in a mixer and mix until smooth. Pour the mango mint marinade over the zucchini mincer spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts.
09 Jun This entry was written mincer by Green Kitchen Stories , posted on 9 Jun 11 at 08:48 , filed under Dinner , Italian , Travel and tagged Raw . Bookmark the permalink . Follow any comments mincer here with the RSS feed for this post . Trackbacks mincer are closed, but you can post a comment . View EXIF Data
Posted 9 Jun 11 at 09:12 | #
How exciting with your new projects and the app sounds like a brilliant idea! Your raw spaghetti sounds mincer so delicious and I can’t wait to try it. The combo of mango, fresh ginger and mint is music to my ears. By the way, I made the Pretty Purple mincer Picnic Wraps a few days ago and OMG! Amazing goodness. :)
NicoleD
I’ve been seeing the idea of zucchini as a replacement for pasta in several cookbooks. But this definitely looks like the most delish recipe. The mango and mint combo is brilliant! Cannot wait to try it!
I made this for lunch today (after rollerblading to the Co-op for pea shoots and pistachios) and it was delicious! I’ve been really into mango dressings and sauces ever since I made this recipe: http://tastespace.wordpress.com/2011/05/05/chickpea-salad-with-mexican-mango-dressing/ but the ginger gave this sauce a terrific kick. I think this would also be a great dipping sauce for spring rolls or dressing for a Thai noodle salad.
Love the sound of this dish! So summery and fresh. I have nothing that resembles a julienne peeler or a spiralizer so I’d probably go the “slaw” route with this one when I decide to make it (as soon as the garden zucchini is ready!)
Beautiful! Sounds like a perfect way to start off the summer. The winter is finally melting away here in Colorado, ready to hit the farmers markets. They just come a little late here but last on into october. I am excited about the app that you are working on-very modern!
this is so, so perfect for the heat wave we’re having in new york right now. I can’t bear even heating mincer a pot of water for pasta, and the markets are beginning to overflo
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