Servings:
4
Prep time:
20
INGREDIENTS
- 1 medium leek
- 2 carrots
- 3 zucchini
- 1/2 cauliflower
- a tablespoon of soy sauce
- tamari
- a teaspoon of extra virgin olive oil
- a bunch of fresh basil with flower
- a sprig of fresh parsley
- salt q.b.
INSTRUCTIONS
- Wash the leek and cauliflower and cut into slices of equal length in order to obtain as a result a more even cooking. Set aside.
- now clean the zucchini and carrots very well
- if the carrots are organic, you can avoid peel them and clean them, simply rub with a Japanese toothbrush, also known as tawashi (of course, this is entirely optional, but we must not forget that nature is wise , and that most of the vitamins of the foods are in the skin or peel).
- Helping you with a special tool or with a sharp knife, cut the zucchini and carrots in the form of noodles and set aside.
- Take a pan, if possible with an environmentally friendly coating, and pour in the oil.
- Put the leek and cauliflower in the pan and salt to taste.
- Now, sprinkle with a little fresh chopped parsley and a bit' of finely chopped basil.
- Put in a pan over medium heat, keeping covered so that the abrupt change in temperature induces the plant to release water thats inside and they’ll be cook steamed without adding oil.
- Once the ingredients got rid of all the water, turn down the heat considerably before the water evaporates completely and add the spaghetti cut above, mixing them with the rest of the ingredients.
- Cover the pan again and cook for another 10 minutes on low heat; two minutes before end of cooking, sprinkle all over with soy sauce (you can add at the end to avoid losing some of its properties).
- Pour into a serving dish and sprinkle with fresh basil leaves.
