Serves 3
Gluten-free spaghetti (50-75g per person)
1 packet tempeh
1 large red or white onion
1 courgette
8 large leaves of spinach (or equivalent smaller leaves)
1 clove garlic
8 leaves basil, torn or chopped
1 tbsp tahini
1 tbsp houmous
tamari or liquid amino acids
freshly ground black pepper
coconut oil
olive oil (optional)
1. Chop the onion and fry in coconut oil in a wok or pan until semi-cooked
2. Chop tempeh into very small pieces and add to wok/pan - keep stirring
3. Add chopped garlic and a cup of water or stock, as well as tamari to taste
4. Keep stirring, and if sauce becomes too dry, add a little water or stock, little by little
5. Put spaghetti into pan of boiling water and cook for 8-10 mins
6. Add tahini and houmous, and stir in well
7. Add courgettes and spinach - keep stirring
8. When the spaghetti is cooked, turn off heat, drain, and stir in 1 tbsp coconut oil or olive oil, plus freshly ground black pepper and tamari or amino acids (optional)
9. Add torn/chopped basil and pine nuts to tempeh mixture, and serve.
Contributed by:
Kirsten Chick (formerly Santry)
www.connectwithnutrition.co.uk
info@naturalrecipes.co.uk
