MD Vegan spiralizing a zucchini, tossing with Dill Tzatziki and combining with black olives, talking about zucchinis, sponge-like texture and vegetable noodles, about spiralizers, about this Dill Tzatziki dressing, and how to make a new recipe every day with raw food and the method of Take 3.
For how to make Dill Tzatziki go to: https://youtu.be/mTGQ_D0v3w8
Hi friends MD vegan I’m Mak a very quick simple recipe today one of my Classics is Chini noodles he Chini noodles also call known as zoodles yeah it’s a very easy dish I have my spiralizer ready to use and um show you right away it’s very
Easy but I have a new dressing for this because that’s why I try it now because always when I have a new dressing I tried all kinds of dishes and now it’s to chees so first I have to put my cutting board away because I need the
Spiralizer to fix on my cutting on my table here here spiralizer that is the so-called wagon here I fix the toini here I rotate it and here is the the blade it’s very fascinating two two system blade here it gets the shape and here it gets the cut
And here is the other part where I fix the tuccini between these two and here comes it out the noodles so I have to fix it on the ground because I have to push the tuccini um through the spiralizer I have to fix it on the
Ground here a little fit feet gummy feet K very easy to fix just push it and then doesn’t move anymore and now I can put my bowl under it and now I have to prepare the tuccini I show you the tuccini so I have to fix it in the spiralizer so I
Have to cut it here parallel two parallel cuts that makes it easier it’s also Al easier to have a a zucchini that is um straight when you have such a zucchini it’s not so easy to do it yeah it is also possible here see see what’s there a little brown what doesn’t
Matter I cut it one more time because it’s important that it is firm inside otherwise it doesn’t hold we have to fix it and you see the texture here that is amazing this kind of sponge likee texture like a it’s like a sponge and um that is um the special um Quality
That makes the suc so perfect for noodles because when it has this sponge likee texture it can soak the the sauce noodles have to do that so that’s the the the original way to make vegetable noodles is with a zucchini for that reason I guess and um
You can take um you can take this spiralizer for all kinds of um veggies for examp for apples too yeah for for carrots so many things you can use it all the time there different kinds of blades not very expensive get the spiralizer 20 3030 or so you get
More inexpensive ones too hand spiralizers there are for for just for one hand for traveling there all kinds of spir and very nice to have these these um noodles um from veggies um so much fun who doesn’t like noodles right and can make funny things with it really
You can also use it um in a pan you can fry it I have seen people people in the kitchen in the cooking show doing that I was surprised thought it was a raw food thing no they they use it everywhere so it’s very much fun so I use it raw here
That’s the easiest way you know I like cooking too with heat but um for me it’s mostly raw here because that is so easy I want to make a new recipe every single day and that is is only possible if it’s quick if I have to use hours for one
Dish um it that wouldn’t work yeah I love cooking too but to make a new recipe every day to really explore the endless vegan variety I guess that’s the best way take it off here my noodles I have to do one more thing you see this is
They’re very long now it’s one small Chini or medium and they have long long noodle that isn’t that nice these are zucchini noodles zoodles but I want to do what I want to do is I want to put them shortly on a cutting board just once and make it a little bit smaller
Shorter and that is easier to eat but that’s fly up to you once twice cross tce now I have my noodles a little bit shorter easier to eat there are still some long ones I can’t see for the fun but I do that always easier so now the noodles here see a
Little bit shorter yeah and my new dressing today is um I made the other day a new Dill tsiki tsiki is a a cucumber dish with yogurt I grate the cucumber and mix it with yogurt lots of garlic pepper salt and in this STI my my
Latest one I add a lot of Dill Dill herb that’s the Cucumber herb and a little bit of lemon and um I thought wow tastes so nice especially when you um keep it overnight or an hour or so in the fridge before you eat it after making it then
Um the flavor goes all through um the herbs come release the flavors and so the the garlic goes everywhere that’s very nice so I had a something left over from yesterday when I made it and now it is really we tast it it’s from the fridge after a night and so let’s taste
It yeah flavor is so much more in yeah it’s Fuller you it was I add it fresh yesterday super delicious you can let that sit for a while and it’s also very delicious I thought why not trying myin little with it so I put some of it on
Top of the noodles I’m not sure how much I would to need I don’t want to do too much I have one cup now I’d say you know when the noodles are swimming in the dressing that might be a little bit too much so I’m careful I
Want put everything on uh all of it uh now well it looks nice I could do a little bit more yeah a little bit more not all of it so one and A2 cups now these were about two cuts one medium two small Zu Chini I would say
One and a half cups here that’s a good amount but you can decide for yourself how much do you want to use yeah you can have it more juicy but the good thing also is with the Cucumber before when I grate the Cucumber you can watch the
Video it’s linked under this one I I grade it on a grater I press it with a towel I put it gr it into a towel and I press the towel as much as I can so the water goes out of the cucumber and then
I put it into the yogurt because um that it’s not so juicy then because the cucumbers are almost only water they release so much water and that’s why they are also nice here this um I I thought this um um this ttii with a dill for my zucchini noodles because
They also release water and if you put a dressing on top they still release more water and I thought maybe this kind of siki with less water might be also good for the noodles so the third ingredient here today always use at least three ingredients that’s a method a system to
A really make a new recipe every day to keep making it yeah it’s a little reminder from myself a little um help for my intuition that I don’t have to think about how many ingredients can I add one more or not so have a fixed number and that makes it easier for me
To be creative to keep going so the third ingredient here is olives black olives me when I uh hear um tsiki it’s a ancient Greek dish it’s very common there they love it it’s their dish tsiki they always have the black olive with it so so I don’t think much about
It I just put the black olives on top of my keep some for decoration um on my zucchini noodles with the dill with the dill satii toss again and I will try it light way I love my tsiki really I have some different recipes for ttii you can look
It up on mty vegan just punch in tattii on YouTube you look for MD vegan tattii and you’ll find some of these recipes all a little bit different that’s what it’s today now very simple recipe and looks so yummy let’s see I’m very excited to try it yeah thanks for
Watching I hope you enjoy if you like like my videos subscribe mdv on YouTube have another recipe every single day and find me on Facebook Instagram Pinterest and X
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