Wildfood Cafe's vegan courgetti with creamy cauliflower sauce

Luxury London

29 April 2020

A light, creamy dish with courgetti and cucumber noodles from London's leading vegan and vegetarian restaurant, Wild Food Cafe

29 April 2020 | Luxury London

Serves 2

Ingredients

1 courgette
1/2-1 cucumber
150g steamed cauliflower florets
A big handful of either: fresh parsley, fresh coriander, fresh basil, wild garlic or fresh dill (depending what you have in your fridge and which flavours you prefer)
Juice of 1/2 lemon
Big pinch of unprocessed sea salt
1/2 cup of either cashews or tahini or almond butter
2 tbsp of extra virgin olive oil
A pinch of fresh alfalfa sprouts

Optional toppings

1 shallot or 4-5 spring onions, finely chopped or cubed
1 tomato or 1/2 red pepper, cubed
4-5 chestnut mushrooms, cubed
1 tbsp olive oil
Small pinch of salt

Method

Start by steaming/ boiling cauliflower florets until they are soft but still a little firm. In the meantime, spiralise the courgette and cucumber noodles. Add steamed cauliflower, cashews or tahini, roughly chopped fresh parsley or other fresh herbal green of your choice, juice of 1/2 lemon, pinch of salt, date syrup and olive oil to a high-speed blender or Nutribullet. Blend well, you might need to add 2-3 TBLS of water to east the blending. Taste and adjust the flavour in accordance to your preference. Cover the noodles in sauce and massage well.

In order to prepare your toppings: preheat the pan over a medium heat with 1 tbsp of coconut oil. Stir in and sauté the finely chopped shallot (or spring onion), tomato or red pepper, mushroom and tempeh. Add smoked paprika powder and a small pinch of salt. Feel free to add any other favourite additions from your fridge/pantry.

To serve, divide the noodles into two serving plates, add the warm toppings on top, or mix in throughout. Serve with a pinch of fresh alfalfa sprouts or edible flowers if you have any. Enjoy!

 

Read more: the best vegan and vegetarian restaurants in London