{"id":67,"date":"2009-09-15T08:17:00","date_gmt":"2009-09-15T08:17:00","guid":{"rendered":"http:\/\/www.jamesramsden.com\/2009\/09\/15\/raw-vegan-experiment-day-1"},"modified":"2009-09-15T08:17:00","modified_gmt":"2009-09-15T08:17:00","slug":"raw-vegan-experiment-day-1","status":"publish","type":"post","link":"https:\/\/www.jamesramsden.com\/2009\/09\/15\/raw-vegan-experiment-day-1\/","title":{"rendered":"Raw vegan experiment &#8211; Day 1 [tagliatelle of courgettes with pesto and black olives]"},"content":{"rendered":"<span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe class='youtube-player' type='text\/html' width='700' height='394' src='https:\/\/www.youtube.com\/embed\/lBFR9uvVqZ0?version=3&#038;rel=1&#038;fs=1&#038;autohide=2&#038;showsearch=0&#038;showinfo=1&#038;iv_load_policy=1&#038;wmode=transparent' allowfullscreen='true' style='border:0;'><\/iframe><\/span>\n<p><span style=\"font-weight:bold;\">Tagliatelle of courgettes with pesto and black olives<\/span><\/p>\n<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2009\/09\/img_0953.jpg\"><img decoding=\"async\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2009\/09\/img_0953.jpg?w=300\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p><span style=\"font-weight:bold;\">It might seem a little pretentious to be calling this &#8216;tagliatelle&#8217;, but for all intents and purposes the courgette was a replacement for pasta.<\/span><\/p>\n<p>Serves 1<\/p>\n<p>A big handful of basil leaves (no stalks)<br \/>\n50g pine nuts<br \/>\n1 crushed garlic clove<br \/>\nJuice of half a lemon<br \/>\nOlive oil<br \/>\nSalt and pepper<br \/>\n(N.B. &#8211; you will have pesto leftover. I intend to plonk mine in some gazpacho)<br \/>\nA few black olives, roughly chopped<br \/>\n2 small courgettes<br \/>\nTarragon vinegar<\/p>\n<p>Make the pesto by whizzing together the basil, pine nuts, garlic and lemon juice. Blend in olive oil until you have a loose-ish consistency. Season with pepper and salt.<\/p>\n<p>Take a vegetable peeler and peel the courgettes down into strips. Toss through the pesto and olives, add a dash of vinegar, and serve.<\/p>\n<p><span style=\"font-weight:bold;\">Rocket and beansprout salad with chilli lime dressing<\/span><\/p>\n<p><a href=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2009\/09\/img_0956.jpg\"><img decoding=\"async\" src=\"http:\/\/www.jamesramsden.com\/wp-content\/uploads\/2009\/09\/img_0956.jpg?w=300\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>Again, genuinely tasty, though would have benefited from having a whacking great chargrilled steak sitting proudly atop it.<\/p>\n<p>Serves 1<\/p>\n<p><span style=\"font-style:italic;\">For the dressing<\/span><br \/>\n1 tablespoon lime juice<br \/>\n1 teaspoon sesame oil (not strictly allowed, I since discovered, though just painting an honest picture. Replace with sesame seeds if being strict)<br \/>\nDash of soy sauce<br \/>\nDash of fish sauce (both technically fermented, I believe)<br \/>\n1 red chilli, finely chopped (I wouldn&#8217;t recommend using a habanero as I did. A little too pokey)<br \/>\n1 small clove of garlic, crushed<br \/>\n1 tablespoon chopped coriander<br \/>\nA pinch of sugar<br \/>\n1 tablespoon olive oil<br \/>\n(NON-VEGAN RECOMMENDATION: I have done this dressing before with yoghurt and it&#8217;s delicious that way too)<br \/>\n<span style=\"font-style:italic;\">For the rest then<\/span><br \/>\nRocket leaves<br \/>\nBeansprouts<br \/>\nSome finely sliced red onion<br \/>\nA few coriander leaves<\/p>\n<p>Make the dressing by whisking together the ingredients. Taste and adjust with a little more oil, sugar or lime juice if needed.<\/p>\n<p>Assemble the salad leaves, sprouts and onion, and drizzle over the dressing. Garnish with a few coriander leaves. Try not to cry yourself to sleep.<\/p>\n<div id=\"geo-post-67\" class=\"geo geo-post\" style=\"display: none\"><span class=\"latitude\">0<\/span><span class=\"longitude\">0<\/span><\/div>","protected":false},"excerpt":{"rendered":"<p>Tagliatelle of courgettes with pesto and black olives It might seem a little pretentious to be calling this &#8216;tagliatelle&#8217;, but for all intents and purposes the courgette was a replacement for pasta. Serves 1 A big handful of basil leaves (no stalks) 50g pine nuts 1 crushed garlic clove Juice of half a lemon Olive [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","footnotes":""},"categories":[8,11],"tags":[205,651,770],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p1zdji-15","_links":{"self":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/67"}],"collection":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/comments?post=67"}],"version-history":[{"count":0,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/posts\/67\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/media?parent=67"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/categories?post=67"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jamesramsden.com\/wp-json\/wp\/v2\/tags?post=67"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}