Dressing:
- coconut oil (teaspoon)
- garlic
- carrots (2-3)
- himalayan salt
- turmeric
- ground pepper
- basil
- oat/coconut/rice cooking cream
Add a teaspoon of coconut oil onto a ceramic pan placed on medium fire.
Once it’s hot, throw in few cloves of garlic in and stir few times, after half minute, minute, add really really tiny diced carrot pieces and fry it for few minutes on light to medium fire. Add a pinch of salt, turmeric, ground pepper and basil, stir all together and pour in a pack of vegan cooking cream, chosen by your taste – for this one we used oat cream, but also coconut, rice and others can be equally interesting and nice, each bringing out different tones and flavours in a dish. Also, as always, let yourself to be playful – with everything – from basic ingredients to spice combinations… what else is cooking then an art, an expression and hunger for inspired satisfaction of another hunger! 🙂 Or at least that’s what I personally believe it should be and mostly, on a good day, that’s what it is for me.. 😀
Cook everything on light fire for 5 minutes more and pour the sauce on pasta when it’s ready. Enjoy your meal!
Pasta:
- himalayan salt
- teaspoon of olive oil
- black buckwheat pasta (gluten free)
- water
Salad suggestion:
- rucola
- pumpkin oil
- sea flower salt
- sunflower or/and pumpkin seeds
Imagined in Zagreb
