Tortellini vegan
10 recipes
Zuccotti stuffed with two raw vegetable flavors
ingredients
servings
4
Sweet paprika
1 teaspoon
Oregano
to taste
Parsley
1 sprig
Water
to taste
Curry powder
1 spoon
Turmeric
1 spoon
Celery
1 stem
Pepper
to taste
Garlic
1 wedge
Avocado
1 unit
Pink salt
to taste
Coconut oil
1 spoon
Cauliflower
1 half
Courgette
4 unit
single courses from Italy
Zuccotti stuffed with two raw vegetable flavors
Zuccotti stuffed with two raw vegetable flavors
ready in
13 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Cruel Vegan Recipe, Zuccotti stuffed with the two flavors!
preparation
step 1
Cut the top of the courgette horizontally, holding about 1-2 cm from the top
step 2
Using a teaspoon, empty the zucchini from the pulp, taking care to leave a thickness on the walls of about 0.5 to 1 cm
step 3
Retrieve the removed pulp and place it on a dryer shelf (after having covered it with the baking paper)
step 4
Place the emptied zucchini and the hats / lids on another drier shelf, without baking paper
step 5
Allow to dry for 12 hours at 42 degrees Celsius. Shortly before the end of drying, we start preparing the couscous:
step 6
Put the raw shredded cauliflower in the mixer with coconut oil, a pinch of pink salt and black pepper
step 7
Activate the mixer until even the classic consistency of the couscous is obtained. And now we prepare the creams to flavor and season the couscous in two versions:
step 8
Put all the ingredients for the green cream in the blender: half avocado, half celery, one tablespoon parsley, half a spoon of oregano, a clove of garlic, pepper and water qb
step 9
Run the blender until you get a creamy compound and have your green cream!
step 10
Now, after cleaning the blender, we put all the ingredients of the yellow sauce: half avocado, half celery, curcuma, curry and water
step 11
Run the blender until you get a creamy mixture: and even the yellow cream will be ready!
step 12
Divide the couscous into two bowls
step 13
In one add the green cream and a yellow cream and stir until you get two uniform and well-blended compounds
step 14
Fill two zucchini with green couscous and the other two with yellow couscous
step 15
Place in the dryer for 20-30 minutes at 42 degrees Celsius
step 16
Take out of the dryer and apply it! Garnish green zucchini with fresh parsley and oregano. Garnish the yellow zucchini with turmeric and paprika powder
step 17
Close the zucchini backing the hat over, or put it on your zuccotto And here are your stuffed zuccotti ready to taste: raw and vegan!
