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Carrot & Courgette Ribbons

September 9, 2020 by Tallulah Leave a Comment

delicious-vegan-meal | healthy-tasty-vegan | summer-meal | lowfodmap-vegan | tallulahstreatsThis didn’t photograph quite as well as I was hoping but considering how easy it is to cook and how delicious it is, it doesn’t look half bad either! I love having carrots raw this way as they are so refreshing and juicy. The dressing also adds a summer feel to this dish.

Put 1 tbsp. Tamari in a pan on a medium-low heat and sautee the courgettes

Divide the courgettes onto 2 plates. Add the raw carrot ribbons. Put the sliced tofu on top and cover with dressing. Enjoy!

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Carrot & Courgette Ribbons

Course Main, Salad
Cuisine Gluten-free, Low-FODMAP, Nut-free, Sesame, Tofu, Vegan

Ingredients

  • 4 medium carrots made into ribbons with a peeler
  • 1 large courgette finely sliced lengthways
  • chives to taste
  • 2 tsp sesame seeds dry roasted
  • 1 tbsp tamari (to sautee the courgettes)

For the Tofu:

  • Circa 325g drained pressed tofu
  • 2 tbsp tamari
  • ½ tsp cumin
  • ¼ tsp cinnamon
  • 1 tbsp low-FODMAP stock 125 ml water

Dressing:

  • 10 tbsp freshly squeezed orange juice
  • 1 tbsp balso (balsamic vinegar)
  • 1 tsp grainy mustard
  • ½ tsp cayenne pepper

Instructions

  • Mix the tamari, stock, cumin and cinnamon. Slice the tofu and lay it out on a baking tray, making sure the pieces don’t overlap. Cover the sliced the tofu with the mixture and flip each slice to make sure the mixture is all over. Cover the tray and put it in the fridge to marinade. 1-2 hours minimum. For best results leave overnight, turning occasionally.
  • When the tofu is ready (after its been in the fridge) place it in a pre-heated oven at 200C for 20 minutes, turning half way through (after 10 minutes).
  • While the tofu is baking put all the dressing ingredients into a glass screw top jar. Put on the lid and shake well (or mix it all in a mug and stir with a fork).
  • Wash and peel the carrots, slice them into ribbons with a peeler.
  • Wash and cut the courgettes and thinly slice them lengthways. Put 1 tbsp tamari in a pan on a medium-low heat and sautee the courgettes.
  • Divide the courgettes onto 2 plates. Add the raw carrot ribbons. Put the sliced tofu on top and cover with dressing. Enjoy!

Notes

If you are allergic to sesame you could replace them with sunflower seeds, I like fry them a little in tamari first with some chili flakes, they're super tasty. 
 
If avoiding soy, you can either make without the tofu as a side or replace the tofu with seitan (if not coeliac), chickpeas (allowance 42g canned chickpeas) or nuts, I like to use walnuts for this recipe.
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Welcome, Y’all!

I'm Tallulah, the low-FODMAP vegan! I create easy recipes for a healthy gut that your tummies (and animals) will be grateful for! See more →

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Meet Tallulah

After years of terrible tummy pains, bloating and cramp I finally discovered the low-FODMAP diet. This blog is a way of helping others on their way to happier, healthier guts and also a way of keeping myself accountable as it’s very difficult to maintain the low-FODMAP life. Don’t get disheartened though! A pain free, flat tummy is worth it!

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What are FODMAPs?

FODMAPs are sugars and sugar alcohols that are hard to digest and cause unpleasant IBS-like symptoms.

The low-FODMAP diet has been proven to reduce these symptoms in most people, so you can have a happy healthy gut!

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I create low-FODMAP vegan recipes to help people with sensitive tummies.

Disclaimer

This blog is not intended to replace information provided by a qualified health care professional; it is for general information only. I strongly recommend consulting a medical practitioner during the initial diagnostic phase and seeking advice from a registered dietician when embarking on a low-FODMAP diet.

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