sunflower heirloom carrot pasta
2 servings — 20 minutes
I'm allergic to tree nuts, but this doesn't mean that my choices of 'vegan cheeses' are limited. Seeds can be used interchangeably and produce a similar result, just as creamy and just as nutritious.
In this recipe I used heirloom carrots, because I enjoy the varying tones on a plate, but also because different colors offer different nutrients.
To soften the seeds, it's possible to quick-boil them. This makes it easier to grind down into a sauce. If you've got the time, soaking them for 1-2h is a better option (ref).
- sunflower seeds 70 g
- water 120 ml
- soy sauce 15 ml
- smoked paprika 5 g
- yellow onion 1
- garlic 2 cloves
- white miso 5 g
- nutritional yeast 8 g
- Soak 70 g (1/2 cup) of sunflower seeds in water, for 1-2 hours. Rinse and strain, keep aside.
- Sautee 1 chopped yellow onion and 2 minced garlic cloves in a pan with 5 ml of olive oil. Cook until onion is translucent.
- Purée sunflower seeds in a blender with the cooked garlic and onion, 15 ml (1 tbsp) of soy sauce, 5 g (1 tsp) of smoked paprika, 5 g (1 tsp) of white miso, 8 g (2 tbsp) of nutritional yeast and 120 ml (1/2 cup) of water. Blend until smooth.
- heirloom carrots 4 large
- Peel and cut 4 large heirloom carrots into thin strips, using a julienne peeler or a knife. The goal is to make pasta-like strips.
- Add a bit of water to a pot, bring to a boil. Place steamer basket in the pot, cover and steam the carrots for a minute. You don't have to steam your carrots, but personally I like to do it so they're not as stiff.
- Divide carrot pasta in 2 bowls, pour sauce overtop and serve with some fresh alfalfa sprouts or with a handful of roasted pumpkin seeds.