Ok, I know, it’s more a automn dish… But I had a red kuri quash at home… Before I introduce you my new recipe – again super simple and full of flavor, I would like to give a few details on how I cook. It’s been about 2 months since I reopened my blog and I think that my vision of what I want to offer you now becomes more transparent. I knew it would be a vegan blog, with readily available products and very simple recipes. But I never really insisted on the ease of my recipes. And they are reeeeeally easy. Believe me: I like to eat, but I really don’t like spending too much time in the kitchen … And I especially don’t like to clean up too much after all this work.

My minimalistic kitchen

Already – so that you can see my little universe – I want to point out that my apartment is small and I have an open kitchen which overlooks the living room with a bar which divides the space between two parts. The workspace is limited, because I hate working on the bar, I find that it’s too much of a mess to clean up. There are always things that fall to the ground – and in addition we spread a little too much if we have more space. So I limited my activities to an area of ​​1.5 m – my kitchen plate, the 50 cm mini worktop between the plate and the sink … and the sink. I say that – because I imagine there are many of us – who want to eat well, but we don’t have the slightest desire to spend half a day cooking and the other day cleaning it.

2 pots and 2 frying pans

A few words about my dishes and pans – which are super minimalist. I’m not kidding, in fact I have 2 pots (not very large in addition), 2 frying pans and a few cake molds (but only because I received them as a gift – and I must say I am very grateful for that – and I probably wouldn’t buy them personally). Ah, and of course I have a food processor – it’s very useful. I often prepare my recipes using a saucepan and a frying pan. And sometimes only one of those two. I am very minimalist bot only in my kitchen, but in my my life. Knives, I’m not even talking to you – I’ve got some, they cuts, they practical to hold – and that’s all that matters to me.

20-30 minutes of preparation on average

And the dishes I suggest – have an average preparation time of 20 to 30 minutes. I know half of you don’t really have the time to spend hours in the kitchen – and the other half don’t like it. I’m fine, I love to cook – but let’s not exaggerate either. And over the years of my lazy practice, I have found many ways to reduce the time spent in the kitchen. For example – what I used, among other things, in this recipe, but also in eggplant curry (link) – I put the vegetables in the oven a few minutes before putting them in the pan (this reduces the cooking time by 20 minutes on average). Not only are a few minutes enough to make them soft, but the slightly toasting adds extra flavor.

Laziness is the mother of invention

When I made it with squash for the first time – and I was so lazy that I didn’t even cut the squash – I put it whole in the oven (it’s so much easier to cut it when it’s already soft). That evening we had friends for dinner … and they were delighted with the taste, tried to guess what that flavor was … and I was a little ashamed to say that I was just lazy and very convenient. I threw pumpkins in the oven – the pumpkin skin became slightly brown under the influence of the temperature, hence the taste. So – stay tuned – I have a million tips for the lazy 🙂

A dish of red kuri squash, dried mushrooms and tofu - ready in 20 minutes

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 4

Ingredients
  

  • 1 red kuri squash
  • 2 oz of dried mushrooms (I used chard and cep mixture)
  • 1 onion
  • 3 tbsp of olive oil 
  • 1/2 Ibis of firm tofu
  • 6 fl oz of soy cream
  • 1 tbsp of ground ginger 
  • 1 tspn of chili powder
  • 1 cube of vegetable broth

Instructions
 

  • We start by covering the mushrooms with 2 glasses of hot water.
  • We cut the squash into cubes of about 1/2 inch, then mix it well with 1 tablespoon of olive oil and place in the oven on baking paper for 10 minutes at 392 ° F. (And if you don't want to cut it - you can put it in the whole oven - but it may have to be left for another 5 minutes - check with the knife if it fits well)
  • We cut the onion in small pieces and sauté it on the pan with 2 tablespoons of olive oil. They may lightly brown - it will give the best taste. And then we add the squash cut in, the coarsely chopped mushrooms and tofu cut into 1/2 inch cubes.
  • Add the mushroom soaking water (but be careful of the sand deposit which always remains at the bottom). Add the vegetable, ginger and chili broth and cook for 5-10 minutes.
  • At the end, add the soy cream and let the sauce get thicker for 2-3 minutes. If you don't have soy sauce - you can thicken the sauce with a little flour. 1 tablespoon of the flour is mixed in a glass with 1-2 tablespoons of the water. When the consistency is silky we mix with the sauce.
  • You can serve with rice decorated with dill or parsley (or both)

BONNE DÉGUSTATION

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This post is also available in: French