Spaghetti of vegetables with fresh figs and cashew cream

• 250 grams vegetarian steaks (seitan)
• 2 courgettes
• 2 winter carrots
• 2 large parsnips or 4 small ones
• 20 green beans, tips off
• 8 fresh figs (or out of season: strawberries)
• 2 avocados, peeled and pitted

• 6 tablespoons extra virgin olive oil
• 3 tablespoons raspberry vinegar (or cranberry, or pomegranate)
• 3 teaspoons coconut blossom sugar
• 1 teaspoon mustard

• 150 grams raw cashews
• 2 lemons, the juice
• 4 tablespoons of hot water
• pinch of Khoisan Fleur de Sel

Preparation of spaghetti of vegetables with fresh figs and cashew cream

1. Put the raw cashews in a bowl and let them soak in boiling water. Make sure all nuts are submerged in water.
2. Peel the courgettes, carrots and parsnips, and use a spirelli (or alternatively a cheese slicer and a sharp knife) to make strings.
3. Open the seitan steak, let it drain and pat it dry with a paper towel. Cut very thin strips of the seitan steak with a sharp knife.
4. Boil the green beans in hot water for a few minutes until they are al dente. Cut them in half lengthwise and in half again, so that you have green strings.
5. Divide the strands between four plates, mix them so that it looks cheerful and varied.
6. Then make the dressing by mixing all the ingredients together until you have a smooth sauce. Divide the dressing among the plates.
7. Drain the cashews and place in a blender or mixer with the juice of the lemons, hot water and a pinch of Fleur de Sel. Blend into a smooth, creamy sauce.
8. Cut the avocado halves into strips and provide each plate with half an avocado.
9. Cut the tops of the figs and cut them crosswise so that you get a kind of flower. Give each plate two fresh figs.
10. Finish the plates with a generous tablespoon of cashew cream.