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, on a project that hopefully will result in the Green Kitchen Cooking 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.
We have also been working on a guest post for Design Sponge. We will share one of our absolute favorite summer recipes there, so we will make sure to let you know when the post comes up.
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 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 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!
Mint & Mango Marinated Zucchini Spaghetti
Serves 4 as a side dish, or 2 as a dinner
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.
Wash the zucchinis and slice them with whatever tool you have (read above).
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
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 spaghetti and work it in by hand. Arrange the spaghetti on the plates and garnish with sprouts and chopped pistachio nuts.