C H E F !
RAW WALNUT BOLOGNESE WITH COURGETTE SPAGHETTI SERVES 4
ROCKET FUEL
INGREDIENTS 200g organic sundried tomatoes 25g organic dates 200g organic walnuts 1 organic carrot, peeled and chopped 1 stick organic celery, chopped 3 organic garlic cloves 1 sprig of rosemary 1 red chilli, deseeded 30ml olive oil 30g basil 2 large courgettes handful of good quality black olives handful of good quality cherry plum tomatoes micro basil, to serve (optional)
BOLOGNESE, BUT NOT AS YOU KNOW IT, BY PHILIP PEARCE
Philip cooks at the award-wining Green Rocket in Bath – a vegetarian café that’s been going strong for five years. This recipe is not only vegan, but totally raw too, meaning the veggies keep all their goodness. What a way to ace your five-a-day...
METHOD 1 Soak the sundried tomatoes, dates and walnuts overnight. The tomatoes and dates can be soaked together, but the walnuts should be separate. In the morning, drain it all, reserving the soaking water of the tomatoes and dates. 2 Purée the carrot, celery, garlic, rosemary, chilli, oil and basil together with the soaked tomatoes. Then blend the walnuts and dates together to a rough consistency and mix the two mixtures. Thin this out with 200ml of the reserved soaking liquid. 3 Spiralise the courgettes, and mix with the bolognese. Add the olives and tomatoes, and season to taste. 4 Serve, garnishing with micro basil.
Green Rocket, 1 Pierrepont Street, Bath BA1 1NY; 01225 420084; thegreenrocket.co.uk
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