Ingredients
- 1/4 medium pumpkin (cubed)
- 1 onion
- 500 g Pleurotus mushrooms
- 1 tbsp Tamari sauce
- 250 g crumbled tofu
- 500 g green beans
- 1 tsp curry
- 1 tsp smoked paprika
- 1/2 tsp garlic powder (optional)
- 1 tsp dried oregano
- 125 g soy milk
- 1/2 tsp kala namak or salt
- 200 g black Venus rice
- 400 ml water
- 4 g salt
- 2 tbsp almond cream
- 1 tbsp umeboshi vinegar
- 1 tbsp toasted sesame oil
- 2 tbsp toasted sesame seeds
Preparation
- Cube the pumpkin and caramelize half of the chopped onion. Add the pumpkin, cook until golden, and soften to achieve the Maillard reaction.
- Slice mushrooms and sauté with the remaining onion over high heat. Cook for 15 minutes, deglazing with Tamari.
- Blanch green beans for 6 minutes to keep them crisp.
- Sauté tofu with spices, add soy milk, then mix with chopped green beans and kala namak.
- Cook rice with salted water until absorbed. Add vinegar, sesame oil, and softened almond cream mixed with lemon zest.
- Serve in bowls with sesame seeds.
A vibrant, healthy, and delicious recipe to impress your guests!
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