Tasty vegan Asian-inspired food for tomorrow 🙂
I found an onigiri mould on my travels, but can report that it doesn’t work so well for brown rice. I will try again the next time I make sticky rice. They look okay here, but are a little too delicate! I lightly steamed some broccoli to fill the gaps. I also have edamame, with black salt sprinkled on, and some simmered kabocha squash:
- halve a small kabocha (butternut would work nicely here, and possibly acorn) squash, remove the rough ends at top and bottom of the squash, and scoop out the seeds.
- Using a potato peeler or paring knife, peel random pieces off the rind – kabocha rind is edible, but removing some will make the cooking time shorter and render the squash more delicious. If rind is not your thing, proceed to step 2 and cut off the rind after sectioning. Using butternut squash? Peel the whole thing 🙂
- cut squash into the desired size pieces (1″ cubes would be good, or slices). I did a combination of the two, as I’m the only one in the house who eats it, so I’m varying it so I can trick myself into forgetting I’m eating leftovers!
- In a skillet/saute pan with a lid, place: 1.5 cups lower sodium veggie or chicken stock (whatever you have on hand, obviously I used veggie), 1 tbsp mirin (heck yeah Asian supermarket! I’ve been looking for this forever!) which can be omitted if like me you can’t find it, 1 tbsp sugar, and 1/2 tbsp soy sauce and bring to a simmer over medium-low heat. No lid? Loosely cover with a circle of parchment paper or foil just smaller than the diameter of your pan.
- Add the squash to the pan once the stock is hot and cover loosely. Once the pot is back to a simmer, let it cook for about 20 minutes. I oversimmered mine a bit, and the squash will start to fall apart (squashed squash?)… not so pretty as it looked when I cut it!
I had a fantastic bowl of noodle soup in Vancouver with pieces of simmered/steamed squash in it – amazing. You could also mash the squash after cooking to vary it. I will probably do this as the squash needs to be eaten.
Over both tiers, I sprinkled a little Asian seasoning blend. Yummy! Snacks are dried mangoes and cherries, an apple, and treat is a vegan mango jelly. Deelish! Don’t forget to enter into the giveaway!