kim-julie-food

Kim-Julie Hansen, The Instagram Guru

Q: What can’t you live without in your kitchen?
A: A high-speed blender, a spiralizer, an extra-sharp knife, and a coco jack.

Q: What does food represent to you?
A: To me, food represents a beautiful extension of one’s ethical choices on the one hand and a reflection of how much you like or dislike yourself on the other hand. Food can be both nourishing and self-destructive, depending on what you choose to put in your body.

Q: Your fav dish?
A: I’m obsessed with zucchini pasta, kale salads, and smoothies, but I’m not going to lie, I also have a weakness for vegan tiramisu.

Baby Bella Basil Zucchini Pasta w/ Toasted Walnuts

Serves two

Preparation time: 20 minutes

Ingredients:
4 small- or medium-sized zucchini
2 cups organic baby bella mushrooms
¾ cup sun-dried tomatoes (oil- and salt-free, if possible)
1 avocado
1 mango
1 cup organic heirloom cherry tomatoes (or grape tomatoes)
2 Meyer lemons (or regular, if you can’t find Meyer lemons)
½ lime
3 green onions
1 handful fresh basil
1 handful fresh cilantro
½ handful chives
10–15 walnuts

Instructions:

1. Soak the sun-dried tomatoes in a cup of water for about 20 minutes. If you can’t find any salt-free ones, make sure you add them to the dish at the very end; otherwise it becomes too salty.
2. Slice the mushrooms thinly and soak them in the juice of the two lemons for 20 minutes.
3. Spiralize the zucchini using a spiralizer or a vegetable peeler.
4. In a blender (preferably at high speed), blend the avocado, mango (both should be super ripe), basil, cilantro (keep a few of each to garnish), the dark green part of one green onion, and the juice of half a lime.
5. In a bowl, mix the zucchini pasta with the dressing and add the cherry tomatoes (halved). Make sure you keep your tomatoes at room temperature instead of refrigerating them—they’ll be much more flavorful.
6. Chop the walnuts and toast them in a nonstick pan at medium temperature for about 3–5 minutes. Keep an eye on them while roasting, as they can easily burn.
7. Strain the mushrooms and sun-dried tomatoes. Cut the sun-dried tomatoes into thin slices and add everything to the bowl. To garnish, add the chives, the green tops of two green onions (chopped), and the remaining basil and cilantro. Lastly, sprinkle the toasted walnuts on top and enjoy!

brusselsvegan.com | @brusselsvegan & @bestofvegan

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