Zucchini-Spaghetti alla Carbonara and spezial gazpacho salad

FIRST, Let me say sorry for the bad pictures. I can't tell what happend that they didn't came out that great......!

Today where having Good Friday, the beginning of easter time and usually people eat on Good Friday fish and then on Easter Sunday lots of eggs. Both is defenetly not mine. I'm much more in the mood for both - healthy and somehow hearty dishs. Bringing both together is pretty easy. 

Even if the todays weather does not really calls for a spring/summer dish. I wanted to prepare an italian dish. And Entree/Side dish/Salad and of course a main dish. AND all italian. 

Do you know the italian carbonara sauce? In fact most people prepare the sauce with cream, bacon and onion, but the original recipe from italy is made with no cream but with grated cheese, eggs and then served with bacon. But around here we are used the "false version". 

I can't even remember having prepared Spaghetti Carbonara before being vegan. Maybe just too long ago or I never thought of preparing it. Anyway. Instead of real spaghetti I made Zucchini-Spaghetti, but of course - if your really starving you can use the original ones.

As for the entree / salad / side dish - whatever you will call it - I decided for a salad, in fact a gazpacho salad. Usually you know the gazpacho as a soup, but I like the salad version much more. 

Along the salad I served a fresh baguette with selfmade basilbutter. 
All I can say - we loved it, so delicious and fresh, immediatly brought some sun into my appartement. 

-------------------------------------------------------------------------------------------------

ENTREE / SIDE DISH

Gazpacho Salad

35 minutes + 2 hours marinating
4 Person

Ingredients:
2 large beefsteak tomatoes
1 cucumber
salt and pepper
1 slice of watermelon
1 red pepper
1 yellow bell pepper
3-4 spring onions
1 tablespoon tomato paste
2-3 tbsp vegetable stock
½ -1 tsp Harissa
1 ½ tbsp sherry vinegar
4 tbsp olive oil

Preparation:
Crave the tomato, pour boiling water over, peel and quarter without stalk and seeds. Drain well and cut into 1 -inch cubes. Peel the cucumber, cut in half lengthwise, remove seeds and cut into 0.5 cm small cubes. Season tomatoes and cucumbers with salt and pepper.

Cut watermelon from the shell, half and remove the seeds then dice. Peel the peppers with a vegetable peeler, quarter, decore and dice small. Wash spring onions and cut into thin rings. Now mix the vegetable well.

In a cup mix tomato paste, broth, harissa and vinegar, gradually embezzled the oil season with salt and pepper. Pour over the vegetables and put covered in the refrigerator at least 2 hours with stirring occasionally.

Serving:
Take the salad out of the refrigerator and give into a bowl and decorate with onion rings and some basil leaves or parsely. 

------------------------------------------------------------------------------------

MAIN DISH

Zucchini-Spaghetti alla Carbonara

2 Person
25 min

Ingredients:
100 g of white almond paste
½ bunch of parsley
160 g smoked tofu 
1 onion 
1 clove of garlic
about 5 tablespoons olive oil
grated rind of ½ organic lemon
1 tsp lemon juice
salt
black pepper from the mill
5 zucchini (about 1 kg)

Preparation:
Using a whisk, mix almond paste and 240 ml of water. Wash the parsley, shake dry and finely chop the leaves.

Cut the smoked tofu into small cubes. Peel the onion and garlic and chop both finely. In a pan heat 2 tbsp olive oil. Sauté the cubed smoked tofu about 3 minutes then add the diced onion and garlic and fry for 3 minutes more. 

Now - using a bowl -  mix almond paste, lemon zest and juice and parsley. Season strong with salt and pepper and give into the pan with the tofu. Shortly boil up the Carbonarasauce and let it thicken.

Wash the zucchinis and with a spiralizer cut into spaghetti. Mix with 2 tablespoons of olive oil and some sea salt, and then carefully mix under the hot sauce and heat all up for 1 minutes.

Serve in pasta dishes, sprinkle with some olive oil and some grinded black pepper. 

Enjoy a vegan italian dish.