Preparation time: 40+ min
Difficulty: easy
Serves 3
For squash with common purslane
Ingredients:
1 small squash
1 leek
pinch of ground coriander
small bunch of common purslane
1 tbs mustard seeds
salt and pepper
Peel the squash, remove the seeds, thinly slice it, and water-fry it together with the chopped leek on medium heat. If the squash sticks to the pan, step by step add some water. Add the ground coriander, salt, and pepper and cook until the squash becomes soft. In the end, add common purslane leaves and dry roasted mustard seeds.
For the yellow split pea puree
Ingredients:
2 cups yellow split peas
kombu algae
few bay leaves
few sprigs of fresh thyme
1 tbs soy yogurt
salt
water as needed
Cook the legumes that you soaked overnight together with kombu algae and bay leaves until they become soft. Salt just before you finish cooking. Drain, remove the kombu algae and bay leaves and mix in a blender. Add more water if needed so you will get the right puree consistency. Add puree to a saucepan, add chopped thyme, yogurt, and season to taste. Keep it warm until serving.
For zucchini sauce with king oyster mushrooms
Ingredients:
2 leeks
a few sprigs of fresh marjoram
300 g king oyster mushrooms
1 tbs tomato paste
few pinches of lovage
4 medium zucchini
200 ml oat cream (you may replace it with soy cream)
salt and pepper
water as needed
Water-fry the leeks, add chopped marjoram leaves and diced mushrooms and fry until they are golden brown. Add water while frying if needed. Add tomato paste to get a pleasant fragrance, salt, and pepper, and some water. Finally, add diced zucchini, lovage, and cream. Cook until zucchini is still slightly crispy in the middle. Add more water if needed and season to taste.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
