Pumpkin with VegStracchino

4 comments

I had read a similar recipe on a cooking magazine some time ago, I liked it but I couldn’t do it because I had not tried yet the vegan stracchino cheese … well now that we’ve got it, let’s veganize it!

Ingredients:
(serves 1)
200 gr pumpkin
extra virgin olive oil
salt and pepper
for the marinade:
half cup water
1 bay leaf
2 teaspoons of sugar
2 tablespoons of apple vinegar
an abundant pinch of salt
a pinch of ginger
1/2 teaspoon of garam masala
1/2 teaspoon of anise seeds
half portion of vegan stracchino cheese
1 tablespoon of soy milk
1 tablespoon minced parsley
a slice of bread

Method:
Cut the pumpkin into thin slices, arrange them on a baking sheet, pour a little oil over, salt and pepper.
Bake at 180ยฐC for 20 min.
Meanwhile, place all the ingredients for the marinade in a small saucepan and bring to a boil for about 5 min. Turn off and remove the bay leaf. When the pumpkin is cooked but not overcooked, let it to rest in the pan with the marinade for about 2-3 hours.
Put the stracchino cheese in a mug and mix with a fork to make it soft and creamy, if necessary add a tablespoon of soy milk.
Cut the slice of bread into squares and toast them in the oven.
Prepare your plate: remove the slices of pumpkin from the marinade and arrangethem on the edges of the plate, place the vegan stracchino cream in the center, sprinkle with chopped parsley and place the squares of toast around the stracchino cheese.

Buon appetito!

Chef: Concita from VeganBlog

  1. EleonoraNW3 5 October 2010 at 19:07

    I genuinely love pumpkins!!! So, welcome to Autumn and to your recipe ๐Ÿ™‚


  2. Pizza pie 5 October 2010 at 19:51

    I was sure it was a Concita’s recipe! ๐Ÿ˜‰
    So nice and so good! ๐Ÿ˜€


  3. Cassandra78 6 October 2010 at 14:27

    Can’t even remember the taste of stracchino ๐Ÿ˜› I’ll try its recipe here and then I’ll mix it with squash as described here


  4. Lisa 7 October 2010 at 19:02

    Very good, and the picture is great as well! ๐Ÿ™‚



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