Green tagliatelle

Green tagliatelle



 Leafy green Tagliatelle:

 12-16 large leafy greens (collard greens, kale, romaine salads etc.) - cut into thin ribbons
 1 cup chopped celery
 ½  cup chopped leek
 ¼ cup hemp seeds


 1 cup tahini
 ½  cup water
 1 garlic clove
 ¼ cup nutritional yeast
 1 tablespoon lemon juice
 1 tablespoon tamari sauce
 Salt and pepper - optional


Cut the leafy greens into thin ribbons, chop the rest of the vegetables for the "tagliatelle" and put them in a bowl. Make the dressing by putting all the ingredients in a blender jar and blend until smooth. Pour it over the tagliatelle and toss everything well together.

The tagliatelle can be served on its own as it is or with parsnip rice; to make those you peel and chop the parsnips into chunks that you put in a food processor along with pine nuts, olive oil and salt and pulse until you have a rice like consistency. The rice can of course be used with many other dishes, or served on their own.