Saturday 16 November 2013

Spaghetti plant carbonara with avocado cream

Shaz pic of the monster - Also called spaghetti squash
Before my friend Shaz mention this the Spaghetti plantvegetable, I have never heard of the thing. Her dad grew this in the allotment and she gave me half of the monster so I can create something original. I came up with a vegan version of carbonara.

This dish was created completely off hand and for the first time as are most dishes on this blog.

Ingredient for 3:
200g Spaghetti plant (cooked & deseeded)
2 ripe small avocados
100 red cabbage
50g of whole dried Shiitake mushrooms
1 medium onion
100 ml of rice milk
5 garlic cloves
Sunflower oil
1 stock cube

1 - Cut the spaghetti plant in big wedges so they can fit in a single pot. Place the wedges in the pot face up with just enough water to produce steam. Cover the pot and steam for 20 minutes. When this vegetable is cooked it actually become stringy like very thin spaghettis.
Ready avocado cream
2 - Remove the veges from the stove and let cool down. Once cooled. Take it apart and remove the pips then, separate the strings and rinse out all the starch. Squeeze out the water and set aside.

3 - Now peel the avocadoes, chop a put in a mixer. Add the rice milk and the peeled garlic cloves. Blend and set aside.
4 - As for the Shiitake mushrooms, remove them from the package and place in a bowl with the stock cube. Pour over it about 150ml of boiling water. Leave to hydrate for about 30 minutes, then remove from the water and roughly cut them in 3 or 4 pieces each. Do not throw away the water as it will be used in the cooking later.

5 - Take about 10 leaves of red cabbage and slice them finely. Set aside do the same for the onion.
In a hot wok, heat 4 table spoons of sunflower oil, throw in the finely slices onion and brown for about 2 minutes. Drop in the mushrooms with a pinch of salt continue to stir, then add the chopped cabbage and the stock. Cover and let simmer for 5 minutes.

By now the mushrooms and cabbage should be well flavoured. Now, add the “spaghetti” and mix well adding black pepper and adjust the salt. Add the avocado cream and mix well making sure that the cream is well incorporated.

Cover the pot, and turn the heat down. Keep an eye on it and stir from time to time to allow the liquid from the cream to dry out a bit. By now, the cream should be sticking to the other vegetable in the pot. 

After the avocado cream is incorporated, the pot should only remain on the fire for about 5 minutes as everything goes so quick.
It is ready.
Serving suggestion
Note: This dish tasted really good! Using avocado as cream really came up in a dream (I know crazy right?), but, I had never heard of it before. I will definitely use avocado in other dishes that call for cream in the future. The texture is really original and the shiitake mushroom gave the chewiness needed in such dish. I am really surprise that the spaghetti plant despite the cooking and the manipulation didn’t disintegrate… Wow. Two unknown in ingredients, one great dish!

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