September 16th, 2007

soybean dreams
  • vondage

Purple food!

Last weekend was Ecofest, a happy hippy festival in my local park. In one of the tents there were a few allotment owners selling their wares, I happily bought a bag full of tomatoes picked that morning! Amongst other things I also got a nice big red cabbage last week and have been enjoying purple food since. I love how the colour changes as you cook it, and then again as it sits in the fridge as leftovers meaning you can have in every shade you want!

Collapse )

Shitake Mushrooms

I have a quick question about shitake mushrooms. I have some leftover that I won't get to use this week. Will I be able to freeze them? Should I cook first, then freeze, or just freeze raw? I'm getting conflicted advice on the net. Thanks!

White blossom on green
  • lokte

Help - too much paprika!!

Hi, I was hoping that someone might have a suggestion to save a bean pate I have just ruined.

I sauteed some sliced onion and yellow bell pepper with a view to blitzing it together with some red kidney beans to make a pate. I was planning to add a bit of (mild) paprika but the lid fell of and loads went in. I tried to scrape some of it off but I didn't think it would make too much odds. I added a few shakes of hot sauce and whizzed the lot together.

When tasting the finished product there was a horrible bitter taste. I added a wee bit of black strap molasses (thinking that might take the edge off it) but it is still bitter. I have no idea what to try now. I am loathe to try adding something out-and-out sweet like agarve nectar as the pate already has a slightly sweet taste at first, the bitterness is very much an after taste.

Any help greatly appreciated otherwise I may just have to consign this to the bucket!

ETA: now rescued to the point of being edible. Thanks.

Stuffed, Baked Kabocha Pumpkin

Cut a hole in the top of a medium-large kabocha pumpkin/squash, like you were making a jack-o-lantern. Scoop out the insides and save the seeds for baking. Bake (with top back on) for 45 minutes in a 375 degree oven.

Meanwhile, cook the stuffing.

2 cups water
2 cups veggie broth
seasoning: cinnamon, tumeric, pepper, coriander
1 cup quinoa
3/4 cup jasmine rice

Boil for about 15 minutes. Add more water so it's moist.

Also, cut up some veggies for the stuffing. I used local white eggplant, green zucchini, shitake mushrooms, and toasted pine nuts. I didn't, but I reccomend stir-frying the eggplant and zucchini for a few minutes to brown them. I also reccomend, but didn't, seasoning the veggies before you mix them with the stuffing.

Mix everything together. Stuff the pumpkin and put the remaining stuffing in a casserole. Bake the stuffed pumpkin again for 45 minutes at 350. Add casserole to the oven with 15 minutes to go.

Cut open pumpkin in slices, like a watermelon and serve with lots of stuffing. Don't forget to peel the pieces!

Bake the seeds for about 20 minutes, turning every so often. Top with salt!