main course Archives - Page 2 of 2

Ingredients for 4 people:

some whole sea salt
about 400 g rigatoni pasta
1 small Hokkaido pumpkin
2 shallots
3 garlic cloves
1 pack of smoked tofu
rapeseed oil
⅛ l white wine
herb salt
freshly ground black pepper
cumin
nutmeg
A little chilli powder
Thyme
In addition:
A few sprigs of fresh coriander and thyme$

Preparation:

1. Bring a pan of water to the boil, add a little whole sea salt and cook the rigatoni pasta until al dente. Drain, keeping a little of the pasta water aside.
2. In the meantime, wash, trim and quarter the Hokkaido pumpkin, remove the seeds and cut into small cubes.
3. Peel and finely chop the shallots.
4. Peel the garlic, remove the centre sprout and cut into thin slices.
5. Finely dice the smoked tofu.
6. Heat the rapeseed oil in a pan and sauté the shallot cubes with the garlic slices.
7. Add the finely diced smoked tofu and fry.
8. Then add the diced Hokkaido pumpkin and continue to fry.
9. Deglaze with the white wine and some of the pasta water.
10. Simmer for a few minutes before adding the cooked rigatoni pasta.
11. Season the stir-fry with herb salt, freshly ground black pepper, cumin, nutmeg, chilli powder and thyme.
12. Wash the coriander, spin it dry and chop it finely.
13. Divide the pasta into bowls and sprinkle with freshly chopped coriander and a little fresh thyme.

My picks:

Product description:

The Hokkaido pumpkin, like other pumpkin varieties, is in season during the autumn. If you store it correctly, you can enjoy it for even longer. To do this, store the whole pumpkin in a cool, dry environment and make sure the stem is intact. Damage to the pumpkin will affect how long it can be stored. The Hokkaido pumpkin can weigh several kilos and is therefore considered a giant pumpkin. You can tell whether it is ripe by tapping it with your finger. You should hear a hollow sound. The bright colour of the Hokkaido pumpkin is due to its high beta-carotene content, which is converted into vitamin A in our body. A special feature of the Hokkaido pumpkin is the fact that it does not need to be peeled before consumption.

Ingredients for about 4 people:

For the marinade:
2 garlic cloves
1 red chilli pepper
1 piece of fresh ginger
2-3 tablespoons of shoyu or tamari
2 tablespoons of rice vinegar
2 teaspoons of tahini
herb salt
freshly ground black pepper
coriander powder
a little cayenne pepper
For the tofu:
500 g natural tofu
1-2 leeks
1 shallot
sesame oil
For the basmati rice:
about 200 g basmati rice
about 1/l vegetable broth
herb salt
freshly ground black pepper
For the garnish:
a few stalks of fresh parsley

Preparation:

1. For the marinade, peel the garlic, remove the centre sprout and chop the garlic finely.
2. Wash the chilli pepper, cut it in half, remove the seeds and finely chop.
3. Wash the ginger and grate finely.
4. Place the shoyu, rice vinegar and tahini in a small bowl and add the finely chopped garlic, finely sliced chilli and finely grated ginger. Season with herb salt, freshly ground black pepper, coriander powder and cayenne pepper. Set aside.
5. Drain the natural tofu, wrap it in a cloth and place it between two small plates. Place an object on top to weigh it down and allow the tofu to press for about 15 minutes so that the liquid escapes. Then cut it into cubes and add it to the marinade.
6. The tofu should marinate for at least 30 minutes (preferably a few hours).
7. Clean and halve the leeks, then cut into very fine rings.
8. Simmer the basmati rice in the vegetable stock for about 20 minutes. Then season with herb salt and freshly ground black pepper.
9. Heat the sesame oil in a deep pan and briefly stir-fry the leek strips.
10. Add the marinated tofu with the marinade and briefly bring to the boil.
11. To serve, place a ring of basmati rice on a plate, place the leek tofu in the middle and sprinkle with the chopped parsley.

My picks:

Replace the tahini with peanut butter to give the marinade a nutty flavour.

Product description:

Tahini is a paste made from roasted, shelled sesame seeds that are ground into tahini paste. This is then mixed with a neutral-tasting oil to achieve a creamier texture. The paste tastes of sesame seeds and looks similar to peanut butter. Tahini has a savoury, bitter taste profile and is a key ingredient in the production of hummus. It is suitable for seasoning dressings, sauces or Asian dishes. Due to its high calcium content, tahini is particularly good for the bones and, thanks to its unsaturated fatty acids, also good for the heart.

Category Archives: main course

Hokkaido pumpkin rigatoni with smoked tofu (vegan)

Marinated tofu with leeks and basmati rice (vegan)