There were complaints that some of my recipes were too sophisticated ( I'm eyeballing at you @reconnectnature :) ), so today a recipe for the pikkie chefs out there.

But don't be fooled by the simplicity, the acidity of the tobasco and the sweetness of the tomato paste give this dish a very rich flavor.

Serves 4

⏲ 30min
⭐️☆☆ Hobby Chef

4 small zucchini
50 g dry tomatoes
100 g precooked chickpeas
1 carrots
½ cup vegan tomato spread
salt, pepper , tabasco

for the tomato ragout:

300 g cocktail tomatoes
2 T olive oil
3 cloves of garlic
2 T tomato paste
½ bunch fresh basil

Wash the zucchini, cut in half and scrape the pulp into a bowl.

Put the zucchini halves in a pan with some water and cover. Cook on medium for a couple of minutes. They should be soft but crispy.

Chop zucchini pulp and dry tomatoes. Grate the carrot. Mix everything with chickpeas and the vegan tomatoe spread. Season with salt, pepper and tabasco.

Cut the cocktail tomatoes in half and press the garlic. Heat the oil in a pan, add tomatoes garlic and 100 ml water, then simmer til a sauce forms.

Meanwhile chop the basil. Then stir in the tomato paste and the basil and season with salt and pepper.

Fill the zucchini boats and shower with tomato ragout. Garnish with some basil leaves.

Bon appétit!

My thanks goes to @heart-to-heart for her mission to spread a vegan lifestyle. I as a sportsperson benefit tremendously, faster regeneration, less soreness, better flexibility and less exhaustion are some of the benefits I feel emedeately.

I also apreciate the work of @lenasveganliving and for recognising that veggies and fruits are the most important foods out there.

Until next time,
Miron