This is an raw, nutritious, easy and healthy whole meal dish prepared of zucchinies and sunflower seeds. Quite simple to make and very tasty. It requires a high-speed blender to make sunflower ricotta. It will take a bit longer for sunflower seeds because they need to be soaked overnight, but once that is done – the rest goes quite fast.
Fresh herbs such as timian and basil (together with fresh garlic) give a significant impact to vegan sunflower ricotta and enhance its taste. I added some onion powder to it just to balance the taste out, as well as some dried finely chopped dried tomatoes to enhance the sourness.
These types of raw dishes I would usually prepare on summer periods. Usually I would combine zucchinis (or cucumbers sliced with vegetable spiralizer) with the addition of some homemade flavourful sauces (sauces based on sunflower, cashews or fresh tomatoes). Such dishes don’t require turning on the stove, and still provide healthy nutritious and very delicious meals.
For the zucchini spaghetti:
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