I absolutely love the fall. Especially the beautiful colors. The leaves changing colors here in Japan is absolutely breathtaking to watch. To match to gorgeous scenery outside, I wanted to create a colorful fall recipe using my favorite fall veggie. Kabocha squash is the Japanese equivalent of pumpkin. It is so perfect for the season.
Ingredients:
1 cup of chopped kabocha
1/2 cup of chopped potatoes
1/2 of a chopped onion
1/2 cup of lotus root
1/4 cup of almond milk
2 tsp of veggie stock (powder)
pinch of salt and pepper
Steam all of the ingredients on a high heat for about 10 minutes. Then put them in a blender.
Pour the mixture into a non-stick frying pan on a low-medium heat. Then, add in the almond milk, veggie stock, salt and pepper. Stir gently for about 5 minutes, add your favorite toppings and enjoy!
optional: grill a handful of broccoli and some of the lotus root as a topping, drizzle some vegan yogurt and sprinkle some paprika on top!
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