Preparation time: 40+ min
Difficulty: medium
Serves 2
For shiitake with pumpkin and spinach
Ingredients:
1 leek
125 g shiitake mushrooms
1/2 small Hokkaido pumpkin
few bay leaves
1 tsp caraway powder
200 ml oat cooking cream
3 handfuls of baby spinach
salt and pepper
Thinly slice the leek, water fry it and add shiitake cut into quarters, and Hokkaido pumpkin diced into small cubes. Fry well, season, add caraway until you get a nice fragrance, then add some water. Cook until the pumpkin is soft. Then add the cream and baby spinach. Simmer until the spinach wilts, but still remains freshly green.
For baked broccoli and cauliflower
Ingredients:
small broccoli
small cauliflower
ground coriander
salt
Cut broccoli and cauliflower into florets, season, and bake until golden brown at 180°C, approx. 40 minutes. Mix several times during baking.
Topping
Ingredients:
crispy chickpeas
basil tofu
mustard dressing
few fresh basil leaves
Dice the basil tofu (you may use any flavor you want or use tempeh instead of tofu) and roast it in a pan on all sides until it is golden brown. Season with tamari. To make the mustard dressing, add approx. 200 ml of water into a blender, add a spoon or two of tahini, a spoon of mustard, few capers, pinch or two of salt, and blend until you get the desired consistency. If you like it spicy, add a pinch of cayenne pepper.
Neatly arrange all the elements in a bowl, sprinkle with basil leaves and serve.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
