VEGAN RYE FUSILLI WITH WARM CELERY SALAD & MUNGO SPROUTS
Ingredients
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FRESH
celery stalks 4pcs
onion
garlic 2pcs
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PROCESSED
fusilli 85g
bio soy milk 100ml
miso 35g
sunflower seed oil 5ml
vinegar 5ml
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DRY
mungo beans 30g
peanuts 65g
nutritional dry yeast 15g
cayenne pepper
black pepper
chilli
sea salt
bio coconut sugar
Read instructions on packaging, unpack & separate waste,
then clean your goods. (Sprout the mungo beans 2-3 days,
before cooking this recipe.)
Prepare all ingredients and put water to boil.
Cut the celery sticks into “C”s, then chop the leaves, chilli,
garlic & onion.
Crush the peanuts in a mortar.
Add pasta to the boiling water with a drop of oil. Cook it
as long as needed, and rinse it when ready.
Pour soy milk in a cup. Add the miso paste, cayenne pepper,
nutritional dry yeast, and stir until well combined.
Then, pour it over the pasta and mix gently.
Put the celery into a large bowl (leave chopped leaves for decor).
Add garlic, onion, chilli and ground black pepper, then pour
sunflower seed oil over the ingredients.
Mix well, add a pinch of coconut sugar, a pinch of kala namak,
and mix again.
Add 'saucy' pasta and mungo bean sprouts to the bowl, and stir
them lightly.
Top the salad off with celery leaves and black sesame.
Serve your #planetfriendlyfood & enjoy your meal :)
made on Earth 4 Earth
