Miso Sesam roasted yellow squash

On the weekend with great sunny, warm days I went walking toward the forest wanting to harvest some fresh arugula, Years ago I found a good place where a lot arugula grew, and so I made a walk up there. First I wasn't finding immediately, but after a while there it was and I harvest a big amount. 

On my way back home I was thinking what to prepare with it, as there are so many possibilities. 

From the first amount I made a argula pesto for the next day and for today I planted to use it topped over a warm dish. 

I stopped at the marked a grapped some yellow squash. The dinner was born. 

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Miso Sesam Roasted Yellow Squash

4 - 6 Persons

Ingredients:

500 g yellow zucchini, halved, seeded and cut into thin pieces

2 Tbsp. sesame oil

1 Tbsp. Molasses

1 tsp. tamari

1 Tbsp. agave nectar

1 Tbsp. yellow miso

1/4 cup fresh squeezed (or bottled) orange juice

1 Tbsp. fresh lemon juice

4 Tbsp. water

one big extra firm tofu, pressed, cut into cubes

Topping as desired

Preparation:

Preheat oven up to 220 C, rack in the middle

Take a large bowl and toss the cutted squash with 1 Tbsp. sesam oil. Grease a baking sheet and spread the squash over it and roast for 40 minutes, turning over half in time. Till golden on both sides. 

Meanwhile wisk together Molasses, Tamari, Agavenectar, Miso, Orange and Lemon Juice, Lemon zest, water and the remaining tablesppon of sesame oil. Add the cubed Tofu and toss well, till the tofu is all over covered, set aside to marinate. 

When the squash is golden on both sides, remove from oven, transfer in a baking dish and pour the tofumixture over it and toss. Bake uncovered for about 30 min till almost all the marinate disapeared, remove and season if needed. 

Serve topped with some roasted sesame seeds, arugula and and rice, serve immediately with lemon wedges.

Mushroom-Curry with Almonds

Curry's are well know an loved - before cooking I always think what compares best with the ingredients, and sometimes the dish just happens.

Weeks ago I made some pickled shiitake mushrooms - I've prepared for Appetizers. 

Today I was in the mood for a curry with mushrooms and I thought about using the pickeled shiitake in the curry. 

Well the pickled shiitake takes time (about 2 weeks) but if you like pickled food, the waiting is quite worth it. Weather your using the pickled shiitake in this recipe, it taste good anyway. 

Feel free to do the way you like and enjoy!

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Mushroom-Curry with Almonds

2 Persons
45 min

Ingredients:
250 g mushrooms
100 g Pickled Shiitake Mushrooms (Recipe below - not fast done) or just soak them for at least an 1 hour in the required ingredients),,,,,
half a onion
50 g carrots
125 g rice
salt
1.5 EL rape oil
50 g frozen baby peas
pepper from the mill
dried thyme
1.25 tbsp curry powder
0.5 EL flour
0.15 l soymilk
50 g soycream
20 g almonds without skin
1.25 stalks parsley

Preparation:
Clean the muschroom, maybe half them.Drain the buyed pickled Shiitake (otherwise drain the self short pickled Shiitake). 
Peel Onion and chop fine. Clean, peal Carrots and cut into cubes. 

In a pan with boiling broth cook Rice according to packed. 

In a frying pan, preheat oil and strongly fry the the mushrooms, add the vegetables and fry further 5 min. Taste with salt, pepper and thyme. Dizzle the currypowder and flour over it, and deglaze with Soymilk and Soycream, cook and let cook for 2-3 min. 

Meanwhile fry the Almonds in pan without oil and set aside, wash parsely, shake dry and cut into strips. Add to the mushroompan.

Drain the cooked rice and arrange on a plate and top the Mushroomragout, garnish with chopped Parsely and Almonds. 


Pickled Shiitake Mushrooms:

4 cups dried shiitake mushrooms
   (about 1⁄3 oz.), stemmed
1 cup light or dark soy sauce
1 cup sherry vinegar
3⁄4 cup sugar
2  3" pieces fresh ginger, peeled

1. Put mushrooms into a medium bowl, cover with 5 cups boiling water, and press mushrooms down with a plate to keep them submerged. Let steep for 15 minutes. Strain mushrooms through a sieve set over a medium bowl, reserving 2 cups liquid.

2. Combine mushrooms, reserved liquid, soy sauce, vinegar, sugar, and ginger in a 4-qt. saucepan; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, about 30 minutes. Remove pan from heat; let cool. Transfer ingredients to a 1 1⁄2-qt. container, cover, and refrigerate for up to 2 weeks.

MAKES ABOUT 6 CUPS

Zucchini alla Carbonara

There are so many Vegetable that I really love, sometimes hard to decide what to cook. When I can't decide between the different vegetables - I just take one and prepare it mostly unusuall...... 

Well, anyway. 

A Carbonara sauce always must come up with a lot of cream and bacon? That's not true! In this recipe, almond paste and tofu are used.

Totaly delicious and I really like this version!

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Zucchini Spaghetti alla Carbonara

4 Persons

These  Spaghetti are very delicious and filling vegan Version of Spaghetti, coming with healthy and with less calories. 

Ingredients:
100g white Almondcream
1 small bunch of Arugula
150 g smoked tofu
1 small onion
1 garlicknob
4 Tbsp. Oliveoil
1 Lemon
5 Zucchini (about 1 kg)

Direction:
Wisk the Almondcream with 200 ml water.

Wash the Arugula and spin dry, chop very thin a third of it. Chop the smoked Tofu in fine cubes. Then chop the onion and garlic very finely.

From the Lemon peel some fine strips.

Wash and dry the Zucchini and with you Spiralslicer make Spaghetti out of it.

Heat 2 Tbsp. oliveoil in a frying pan and fry the tofu for about 2 min. Reduce heat, add chopped garlic and onion and fry further 2 min.
Give the Almondmixtur, Lemonzest and the chopped Arugula to the pan and shortly cook up.

Salt the spiralized Zucchini, mix with 2 Tbsp. Oliveoil and carefully stir under the sauce and let steam for one minute. 

Arrange on a plate and top with the left Arugula. 

Enjoy it!