Low-carb “pasta”

I didn’t post any lunch or dinner recipes the whole week, that shall change now.

These are my “vegetarian non pasta pasta”

That’s in it :

- zucchini ( 1 )
- onion ( small, 1 )
- almond milk ( tablespoon )
- egg ( 1 )
- cashew mousse ( 1/2 teaspoon )
- dried tomatoes in oil ( 4-5 )
- pepper + salt ( dash )
- olive oil ( teaspoon )

1. Cut up onion ( fine cubes ) and zucchini ( fine slices ).

2. Chop dried tomatoes roughly.

3. Heat up olive oil in a pan.

4. While the oil heats up mix almond milk, cashew mousse, egg and pepper + salt.

5. Add onion and dried tomatoes to the pan, wait until the onions turn slightly brown. Turn over every then and now.

6. Add add zucchini to the pan, wait till slightly brown, again don’t forget to turn it over.

7. Apply the content of the bowl to the pan, mix well and wait till it turns sticky.

8. Put on a plait.

Maybe decorate it, dig in ;)

“I didn’t go to college and became a chef; it’s already been four years. It’s tough to survive in this field but I’m putting up with it because the work experience is so important.”
“That must not have been an easy decision to make. What made you decide to become a chef?”
“When I was in my 3rd year of middle school, I tried making fried rice for my parents, and they complimented me so much on it. I gained a lot of confidence from that to make it where I am today.” 
“Are there any original recipes you’re hoping to make?”
“I want to try combining bulgogi and pasta.”

“전 대학교를 가지 않고 요리사가 됐어요. 벌써 4년 째인데, 이 분야는 힘든 일이 많지만 경력이 우선이라 일단 참고 버티고 있어요.”
“쉽지 않은 결정이었을 텐데, 어떤 계기로 요리사가 되기로 결심했어요?”
“중3 때 부모님께 볶음밥을 해드린 적이 있는데, 그 때 정말 칭찬을 많이 해주셨어요. 거기서 자신감을 얻어서 여기까지 왔네요.”
“꼭 완성시켜보고 싶은 본인만의 요리가 있나요?”
“전 불고기와 파스타를 합쳐보고 싶어요.”

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