Serves 2

Ingredients:

1 large zucchini, spiralled into noodles (don’t have a spiral cutter, thinly slice)

3 spring onion sprigs (or one large brown onion, spring onions are easier on the belly if you have issues with onion)

2 small garlic gloves, minced

300g mushrooms, sliced

¼ tsp chilli powder

¼ tsp curry powder

2 tbs tomato paste

4 tbs coconut aminos (add more, or some water, if its too dry once almost cooked)

½ serving of ‘hemp parmesan’

‘Hemp parmesan’

¼ cup hemp seeds

Sprinkle of sea salt

¼ tsp dried basil

Directions:

1| Preheat the oven to 200c while prepping the vegetables

2| Bake the zucchini for 30-40 mins, turning half way, and removing the outer zucchini that looks cooked.

3| For the ‘bol’ sauce, sauté the onion over medium heat until translucent, add the rest of the ingredients (except the ‘hemp parmesan’) and cook for 5-7 minutes, stirring continuously.

4| Prepare the ‘Hemp parmesan’ by placing ingredients in a blender and pulse until small crumbs form.

4| Serve half of the sauce over the top of half of the zucchini. Top with half of the ‘Hemp parmesan’.