courgette Archives - Haleo

Raw Thai vegetable salad

Haleo — Wed, 09 Sep 2015 14:32:08 +0000

Some of our fondest memories can be found in Thailand. It is not just the landscape and people who are beautiful – but the food too. This dish does not require any cooking and is a clean take on a traditional Thai noodle salad.

It is flavoursome, filling and you can adjust the spice according to your taste buds. Bursting with goodness, the courgette, carrot and cucumber are best spiralised, but if you do not have a spiraliser, just julienne them instead. Amazing on the digestive system and wonderful on the palette – enjoy!

Serves: 2

Ingredients

SALAD:
1 large courgette (or 3 small courgettes)
1 large carrot (or 2 small carrots)
1 cucumber
1 red chilli
2 spring onions
½ cup. cashews
DRESSING:
4 tbsp. of tahini
4 tbsp. of tamari
2 tbsp. water
1 crushed garlic clove
½ chilli (finely diced)
1 tbsp of grated ginger
Juice of a lime
Juice of a lemon
1 tbsp. raw honey (add a little more if needed, depending on taste)

Instructions

Spiralise the courgettes, carrots and cucumber and place in a bowl.
Finely chop the spring onions and red chilli and add to the bowl.
Grind the cashews up as best you can and set aside.
Place all the dressing ingredients into a small bowl and whisk together.
Pour the dressing over the bowl and mix well (I use my hands to really make sure the dressing is fully mixed together with the vegetables). Add cashews and serve.

The post Raw Thai vegetable salad appeared first on Haleo.

Raw courgetti and tangy mushroom salad

Haleo — Sat, 06 Jun 2015 19:52:00 +0000

This courgette-based salad is simply incredible! I never knew that raw mushroom could be so flavoursome (thanks to marinating them in apple cider vinegar). I must confess that I have never been a huge vinegar fan, but the apple cider gives this dish a real tanginess which is not overbearing. The mushrooms mixed together with the cashew and sundried tomato sauce creates an explosion of flavour and this salad is a real crowd-pleaser even with those who may shun ‘raw’ dishes.

It’s amazing how this salad fills you up without the bloat as it is very easy on the digestive system. It is a brilliant main or a wonderful side dish, which will add value to any summer bbq. If you don’t have a spiralizer, not to worry – simply julienne the courgettes.

Serves: 2-3

Ingredients

COURGETTI:
2 large courgettes
MUSHROOM MARINADE:
7 mushrooms (cut into quarters)
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
Light sprinkle of black pepper
CASHEW AND SUNDRIED TOMATO SAUCE
1 cup raw cashews
1 garlic clove (finely chopped)
1 cup sundried tomatoes (in olive oil)
Juice of a lemon
Light sprinkle of sea salt and black pepper

Instructions

Spiralize or julienne the courgettes and set aside. If you do julienne these guys, please make sure that you cover them in a paper towel to absorb any excess water.
Whisk together the olive oil and apple cider vinegar and pour over the mushrooms in a bowl. Using a spoon, turn over the mushrooms a few times to ensure they are fully covered in the marinade and place covered in the fridge for 45 minutes.
Place all of the sauce ingredients into a food processor and blend until smooth. Add a bit of water if you find it's too thick.
Pour the sauce over the courgettes and mix together, (I use my hands to really get in there)!
Finally, add the mushrooms, mix one final time and serve. Season with sea salt and black pepper to taste.

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Tomato pesto courgetti

Haleo — Thu, 30 Apr 2015 14:46:29 +0000

This plant-based recipe allows us to feel like we are having our pasta fix without the bloat, thanks to the courgette spaghetti. The mushrooms and red onion provide a filling texture, whilst the sun dried tomato and pesto sauce gives it that real flavour kick!

Serves: 4

Ingredients

COURGETTI
4 large courgettes (or 6 small courgettes)
6 medium mushrooms (cut into quarters)
2 medium red onions (cut into quarters)
3 tbsp. coconut oil
½ cup olives
SAUCE
2 cups sun dried tomatoes
2 tbsp. coconut oil
2 tomatoes (roughly chopped)
2 cups basil
2 garlic cloves (crushed)
1½ cups water
1 cup cashews

Instructions

Spiralise or julienne the courgettes and place in a bowl.
Melt 2 tbsp of coconut oil in a medium pan on a moderate heat.
Once melted, gently saute the mushrooms and red onions until caramelised. Set aside.
For the sauce, add everything into a blender and blend until smooth. If you feel that the sauce is too thick, add some more water.
In a wok (or large pan), melt 1 tbsp of coconut oil, add the courgetti and then gently heat for 8-10 minutes. You may find there is some excess water after this time, so before the next step, drain the water.
Add the sauce, mushrooms and red onion and heat for another 3 mins, then serve.
Garnish each serving with a handful of coriander, olives and salt and pepper to taste.

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Clean tomato pesto and courgette lasagne

Haleo — Sun, 19 Apr 2015 10:27:05 +0000

I love replacing old food staples with vegetables. I further love the way I feel afterwards – given that vegetables are easy to digest and filled to the brim with phytonutrients. This is a play on the usual ‘raw lasagne’ given I choose to heat this up for around 30 minutes before serving. You can however, choose to eat it raw! The one challenge with this recipe is that it is quite time consuming and one I usually save to make at the weekend. But don’t let this put you off, as it really is a gorgeous dish which can last up to 3 days in the fridge.

Serves: 4

Ingredients

LASAGNE LAYERS
2 large courgettes (or 4 small ones)
1 tbsp. coconut oil
MUSHROOM FILING
1 tbsp. coconut oil
6 medium mushrooms, (finely sliced)
CASHEW CHEESE
3 cups cashews
2 peeled garlic cloves
2 tbsp. fresh lemon juice
1-2 tsp. dried rosemary
Sea salt and pepper, to taste
½ cup of water
TOMATO SAUCE
1½ cups sun-dried tomatoes
2 soft dates
2 garlic cloves
2 medium tomatoes (roughly chopped)
1 tbsp. dried oregano
2 tbsp. coconut oil
2 tbsp. fresh lemon juice
PESTO SAUCE
4 cups basil leaves (tightly packed)
1½ cups walnuts
½ cup water
4 tbsp. coconut oil
2 garlic cloves
2 tbsp. fresh lemon juice
Option: serve small salad on the side
Rocket, avocado and cherry tomatoes covered with lemon juice and splashes of tamari

Instructions

Pre-heat the oven to 170 degrees.
To make the lasagna layers: Cut the courgettes in half, then with a peeler or a sharp knife, cut or peel the courgette into thin strips. Set aside.
To make the cashew cheese - blend all ingredients in a food processor or a blender until smooth and has become a thicker consistency, adding as little water as possible so it doesn't get too runny. Place to one side.
To make the tomato sauce and pesto: Same method as above, place to one side. In total you will have three bowls of filling.
Heat coconut oil in a large pan and saute the mushrooms for around 5-6 minutes (until lightly cooked). Set aside.
Grease an oven-proof dish with 1 tbsp of coconut oil. Layer courgettes across the base of the dish. Cover the courgette base with the pesto sauce, followed by another courgette layer. Place the tomato sauce over the courgette layer and place the mushrooms on top. Place a final courgette layer on top of the tomato sauce, followed by the cashew cheese (which is left uncovered). Use a spoon to help distribute and pat down the cashew cheese evenly, to cover the whole top.
Cover lasagna oven dish with tin foil and bake in the oven for 30 mins (this depends on your oven, but the top should be a little golden).* Take out and let it stand for 10 minutes before serving. Serve with a side of rocket, avocado and cherry tomatoes covered with lemon juice and splashes of tamari if you fancy!

* If wishing to serve raw, do not place in the oven, instead place in the fridge for an hour and serve raw

Cashew cheese

Tomato sauce

Pesto sauce

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Salmon and avocado courgetti

Haleo — Mon, 22 Dec 2014 15:04:07 +0000

Because of this delightful and nourishing dish – I never feel like I am missing out on that rich, creamy carbonara pasta. You can choose whether to add the salmon or not (to keep it strictly vegetarian), either way it is so wholesome and packed with flavour. The creaminess of the avocado and cashew gives it that real carbonara feel, whilst the ‘courgetti’ gives you that pasta-like texture.

Serves: 4

Ingredients

4 large courgettes (or 6 small courgettes)
1 cup whole pitted olives
6 medium sized mushrooms
12 cherry tomatoes
1 large red onion
3 tbsp. coconut oil
200 g smoked salmon* (you can leave this out if you want this dish to be strictly vegetarian)
SAUCE
3 large avocados (peeled and de-seeded)
1 cup basil leaves (tightly packed)
½ cup roughly chopped coriander
¾ cup whole cashews
½ cup water
Juice from one lemon
3 garlic cloves, (crushed)
Chilli flakes
Salt and pepper

Instructions

Using a peeler, julienne the courgettes. If you have a spiralizer, turn your courgettes into ‘courgetti’. Set aside.
Place the sauce ingredients into a food processor or blender and blend until smooth.
Slice the mushrooms, dice the onion and cut the cherry tomatoes in half.
In a medium pan, add 2 tbsp of coconut oil and saute both the mushrooms and onions on a moderate heat.
In a wok or large pan add 1 tbsp of coconut oil to a medium heat, add courgettes and cook for 8-10 minutes (until soft). You may find there is some excess water after this time, so before the next step, drain the water.
Combine onions and mushrooms from the other pan into the wok.
Add the sauce and salmon, followed by the olives until heated through.
Add the cherry tomatoes and stir.
Garnish each serving with a handful of coriander or rocket and salt and pepper to taste.

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