Pumpkin Prawn Laksa

As it is getting colder now outside...I feel more and more the need for very hot and spicy
Asian dishes.

I am very happy, that I finally found a goo and big Asian supermarket here in Edinburgh.
So I got some Udon Noodles, Laksa Paste, Coconut Milk, Mushrooms and some herbs and 
spices and combined them with my favourite autumn veggie: pumpkin 🎃 

This recipe is not only really heart warming and healthy, but also prepared within 20 minutes.
I love it!

Also a nice dish, when you’ve guests, who like it spicy :-)

Pumpkin Prawn Laksa

Ingredients for 2 people:

1 small Butternut Pumpkin

200g cooked and pealed King Prawns or Mixed Seafood

150g Mixed Asian Mushrooms (such as Enoki, Shimeji and Kind Oyster)

100g Udon Noodles or Rice Noodles

2 handful of Spinach

2-3 Spring Onions

1 piece Ginger

2-3 gloves Garlic

1-2 small Chilis

400ml Coconut Milk

100g Laksa Paste

1 bundle fresh Coriander

2 stalks fresh Lemongrass

Soy Sauce

Fish Sauce

some Oil

Preperation: 

Peel the garlic and ginger and cut them into very tiny cubs.

Cut the chilis into very thin slices.

Peel the pumpkin and cut it into cubs.

Now heat some oil in a large pan, pot or wok and sear the garlic, ginger, chili and the pumpkin, 

stiring occasionally.

In the meantime take the Asian mushrooms and slice them.

Add them together with the spinach to the wok.

Sear all for another few minutes, stirring occasionally.

Half the lemongrass stalks.

Before everything gets burned, add the laksa paste, lemongrass and coconut milk.

I usually put the lemongrass in a teabag, as it’s easier to get them out again, after cooking,

as you don’t want to bite on it.

Add some water, until everything is covered and let it simmer for about 15 minutes or until the pumpkin is tender.

5 minutes before the laksa is ready, add the udon noodles and the seafood.

Then chop the fresh coriander and season the Laksa with coriander, soy sauce, fish sauce

and sugar. 

At last chop the spring onions.

Fill the Laksa into two large bowls and decorate with the chopped spring onions before serving.

Enjoy it! :-)

Vegetarian Baked Sweet Potato with Peas, Mint and Feta Cheese

According to my term abroad at Edinburgh, I'll start now with slightly changes on this blog.

No worries, I'll keep on inspiring you with vegetarian and vegan recipes and pictures.
I'll also keep on informing you about foodsharing activities and entertaining facts about my life.

But what will change, is the language. I'll try my best for my international fan base, to post from now on everything I do in English.
And there might be more innovation changes in the close future!

So be curious and stay up to date here :-)


Today I'm gonna present you a dish I cooked, or basically baked yesterday.
The ingredients are a mix of rescued and bought food.

As Food Sharing Edinburgh is still developing, I found another, quite similar start up, fighting
food waste. They use an app, called "Olio", which you can download for free and where you can
sign up for food collections at different business, in this area mainly Pret a Manger and Soderbergs,
after you have done a little test.

So I got this huge amount of Sandwiches and Salads from my last collection at Pret. Although I have
managed to share a lot of food with other people via the app, at the Food Sharing Hub in the Shrub Coop
and to homeless people on the street, I still had some salads left.

As I didn't feel like eating any more salad, I just decided to seperate the ingredients and make
something new out of it.

So I made one night fries with guacamole from the avocados, and I used some peas and beans for
a curry and I created also this Baked Sweet Potatoes, which use the peas, mint and feta cheese from
the salads. So I just baught the sweet potatoes.

And here is the recipe :-)

Vegetarian Baked Sweet Potatoe with Peas, Mint and Feta Cheese

Ingredients for 2 people:

3-4 medium sized Sweet Potatoes

2 cups Peas (fresh or frozen)

1 bundle fresh Mint

200g Feta Cheese

2-3 tbsp Olive Oil

Pepper & Salt

Thyme (fresh or dried)

Preperation:

Preheat your oven to 200°C.

Cut the sweet potatoes lengthwise into two halfs. 

If they don't lie straight, just cut a little piece of the bottom of, this will enjure your peas

stick on top of the sweet potatoes later. 

But the sweet potatoes in a large baking dish.

Drizzle the sweet potatoes with the oil and season with some salt and thyme.

Bake in the oven for about 30-40 minutes or until they are done and soft inside.

In the meanwhile chop the mint leaves into small pieces and mix them with the peas.

Take the sweet potatoes out of the oven. Arrange the peas on top of every sweet potato half.

Then crumble the feta cheese over every sweet potato.

Season again with salt and pepper.

Now bake the sweet potatoes for another 10-15 minutes or until the feta cheese gets slightly brown

and crispy.

Take the sweet potatoes out of the oven and serve.

I served them with some wakame salad and cooked quinoa, but feel free to add some other salad

and sauces.

Enjoy!