For my blogevent RE•CREATE I’ve got some lovely guest again: Jana from Nom Noms Food. She made one of her first recipes again and is sharing it with us today. You might feel a bit confused cause there is nothing baked here today – but that is ok ;) There are still people out there that also cook – not only bakers :P
Maybe I should explain the blogevent once more. I invited bloggers from all over Germany to go back in time and look at their old blogposts. The task was to make one of the first recipes once again – either the same way or with changes. The idea behind that is to look at your old stuff and see how things have changed, the way you write or take pictures as a blogger. Since the blogevent started many bloggers participated already with many interesting stories about their blogs and how things changed over time. If you want to know more, take a look here an – you can find a more detailed explanation (in German) and the links to the participants so far.
As I told you already – my lovely guest today is Jana from Nom Noms Food – a vegetarian/vegan blog from Hamburg. I am a big fan of Jana and her recipes she posts on her blog. Some might remember – Jana was here as a guest already for Cookie Friday with these delicious Nutella Double Chocolate Cookies. Today she brings something cooked, so lets not wait or the food will get cold ;)
Hey lovelies, thank you so much Marc for having me today. Happy birthday for your third blog birthday. Happy birthday, Marc! :)
When Marc asked me to create one blog entry new for his blogevent RE•CREATE I has been totally hooked. There are really some bad pictures from the beginning of my blog. Just because I wasn’t that interested in photography. And after almost five years I really would liked to recreate some of them.
But after two years the ambition to make better food pictures occured to me as a really good idea. Still today every recipe is a new challenge. But one I really want to accept. :)
The recipe that I selected to be recreated are the zucchini spaghetti alla carbonara that I blogged about five years ago (Link). But I didn’t just wanted to recreate the pictures but also the recipe. So now we have carrot spaghetti carrots as well. Vegetable spaghetti with vegan carbonara sauce (Link).
Yummy creamy and spicy. I hope you’ll like the recipe and the new pictures. :)
Enjoy – Bon Appétit!
Jana
INGREDIENTS / ZUTATEN
3.5 oz. (100g) smoked tofu
1 zucchini (about 9 oz.)
2 medium carrot
s
4.2 oz. (120g) raw almond paste/cream
1 2/3 cups (400ml) water
1/2 red onion
6 tbsp. olive oil
3 tsp. bear’s garlic aka. wild garlic (lovely alternative to garlic)
2 stems of fresh flat leaf parsley
salt
pepper
100g Räuchertofu
1 Zucchini (ca. 250g)
2 mittelgroße Möhren
120g weißes Mandelmus
400ml Wasser
1/2 rote Zwiebel
6 EL Olivenöl
3 TL Bärlauch (getrocknet)
2 Stängel glatte Petersilie
Salz
Pfeffer
DIRECTIONS / ZUBEREITUNG
2. Using a whisk, mix the almond paste with the water. Season it with salt, pepper and the bear’s garlic.
3. Cut the smoked tofu into small cubes. Peel the onion and cut it into fine cubes. Put 3 tablespoons of olive oil in a frying pan and sauté the smoked tofu about 3 minutes. Add the chopped onions and roast all together for 3 minutes. After that add the almond paste mix. Let the carbonara simmer and thicken. Chop the leaves of the flat leaf parsley. Give into the carbonara.
4. Add 3 tbsp. of olive oil in a frying pan and roast the vegetable spaghetti for about 3-5 minutes. Season with salt and pepper. After that put the the carbonara on top and enjoy!
2. Das Mandelmus mit dem Wasser mit einem Schneebesen verquirlen und mit Salz, Pfeffer und Bärlauch würzen.
3. Den Räuchertofu in kleine Würfel schneiden. Die Zwiebel schälen und in Würfel schneiden. Drei Esslöffel Olivenöl in einer Pfanne erhitzen und den Räuchertofu für 3 Minuten anbraten. Die Zwiebeln dazugeben und noch einmal für 3 Minuten anbraten. Danach den Mandelmus-Mix dazugeben, etwas köcheln und eindicken zu lassen. Das geht recht schnell. Die Blätter der glatten Petersilie fein hacken und in die Carbonara geben.
4. Drei Esslöffel Olivenöl in einer Pfanne erhitzen und die Gemüse Spaghetti darin für 3-5 Minuten anschwitzen. Mit Salz und Pfeffer würzen. Die Spaghetti auf zwei Tellern verteilen und die Carbonara Sauce darauf verteilen. Genießen!
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Here is a version of the recipe you can print easily.
Print
Vegetable Spaghetti with Vegan Carbonara
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
Ingredients
- 3.5 oz. (100g) smoked tofu
- 1 zucchini (about 9 oz.)
- 2 medium carrot s
- 4.2 oz. (120g) raw almond paste/cream
- 1 2/3 cups (400ml) water
- 1/2 red onion
- 6 tbsp. olive oil
- 3 tsp. bear’s garlic aka. wild garlic (lovely alternative to garlic)
- 2 stems of fresh flat leaf parsley
- salt
- pepper
Instructions
- Wash the zucchini and the carrots (peel these ones) and prepare them to be spaghetti with a vegetable spaghetti maker.
- Using a whisk, mix the almond paste with the water. Season it with salt, pepper and the bear’s garlic.
- Cut the smoked tofu into small cubes. Peel the onion and cut it into fine cubes. Put 3 tablespoons of olive oil in a frying pan and sauté the smoked tofu about 3 minutes. Add the chopped onions and roast all together for 3 minutes. After that add the almond paste mix. Let the carbonara simmer and thicken. Chop the leaves of the flat leaf parsley. Give into the carbonara.
- Add 3 tbsp. of olive oil in a frying pan and roast the vegetable spaghetti for about 3-5 minutes. Season with salt and pepper. After that put the the carbonara on top and enjoy!
Notes
- Enjoy cooking!
Nutrition
- Serving Size: 2
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
