1 large fennel bulb, trimmed2 medium zucchini3 tablespoons extra-virgin olive oil, divided¼ teaspoon salt8 ounces (2 cups) whole-wheat penne or similar short pasta2 cloves garlic, finely chopped1 cup cooked cannellini beans, plus 1/2 cup bean-cooking liquid, pasta-cooking liquid or water...
1 Tbs Extra Virgin Olive Oil1 Cup (100g) Yellow Onion diced, about one medium1 Cup (135g) Fennel Bulb* (see note) fronds trimmed and reserved, bulb sliced thin and chopped, about one large fennel2-3 tsp Garlic minced, about 4-5 medium cloves...
by the Conscious CaravanIngredients: (*optional)DaikonSwede*Carrots*Spring onions (wild onions or chives)Pink lake salt or celtic sea saltWaterBuckwheat flourCoconut oil for fryingSpiralize the root vegetables (or grate, the longer shreds the better so as to help them hold). Chop onion finely.Mix well...
