Sweetheart cabbage ♥

Fried tofu dices, oyster mushrooms, sweet cabbage and chick peas in coconut  sauce, a bit curry-ish and yummy as hell. With lots of garlic and fresh savage leaves.

Spaghetti Squash!

Another recipe in the "looks bland - tastes terrific"-category. And it's pumpkin and sqash season. And oh, I love the word squash. Sounds (and looks) more like a noise than a vegetable. Squash! Squashsquash!

This.....is a spaghetti squash:

I halfed my spaghetti squash and cooked it for 30 minutes unpeeled in very salty water with bay leaves. 

 After cooking it looks like this:

 

Now you can scrap out with a scoop the squash seed first and then the good part - the "spaghettis". The taste of this squash is quite neutral so you can use any hearty sauce you would use for pasta. I made it this time with a great creamy coconut-sauce with eggplants and sweetheart cabbage.

While the squash (!) is still cooking, cut eggplant into cubes, mince the garlic and fry both in 1 teaspoon oil, then add a little water, just to cover the eggplant.

Cook eggplant for about 5-10 minutes until almost all the water has gone. Cut the sweetheart cabbage into small pieces and add with another little water to the eggplants. Cook for 2 minutes, then add either coconut cream (liquid) oder a bit more water and the creamed coconut I used. It's a firm block as you can see in the pictures above, I used 100g and it melts in the hot water. I spiced this with vegetable broth, salt, pepper, a hint of curry. Cook all things together for another 5 minutes, then add fresh cilantro leaves. Serve with the hot squash spaghettis. (My squash was good for about 4-5 big portions altogether). Squash!