food
Onde Estão Meus Germes?
Laura nos ensina a importância dos probióticos (por meio da música e da dança!) enquanto nos mostra algumas versões veganas e cruas de pratos tradicionais que levam leite. Aproveita essas receitas deliciosas agora!
food
Onde Estão Meus Germes?
Laura nos ensina a importância dos probióticos (por meio da música e da dança!) enquanto nos mostra algumas versões veganas e cruas de pratos tradicionais que levam leite. Aproveita essas receitas deliciosas agora!
Supplies
- 3 acorn squash, cut in half
- 1 cup green lentils
- 2 cups water
- 1/4 cup coconut oil
- 1 cup shallots, diced
- 4 cloves garlic, minced
- 1 tablespoon sage, chopped
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- 1/4 cup mirin
- 2 tablespoons tamari
- 1 tablespoon balsamic vinegar
- 1 pound cremini mushrooms
- 1/2 pounds shiitake mushrooms
Passo a passo
- Pre-heat oven to 400°F.
- Prep squash, by first scooping out seeds of squash with a spoon, then cut a small slice off bottom of squash so it balances easily. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper.
- Roast squash for approx. 45 minutes.
- Meanwhile, rinse and drain lentils and place in a pot with water.
- Bring to a boil, then reduce heat to a simmer.
- Cook and cover for 30 minutes.
- Once cooked, strain, set aside, but reserve any remaining cooking liquid.
- In a large sauté pan, add coconut oil. Once heated, add shallots, garlic and fresh herbs. Season with salt and pepper.
- Sauté for 10-15 minutes until soft and golden brown, stirring frequently.
- Add mirin, tamari, balsamic and lentil water and bring to a boil. Reduce for 2-4 minutes.
- Then add chopped mushrooms and cooked lentils, sauté until all mushrooms have softened and cooked, turn off heat and set aside.
- At this point, pull out squash and carefully, so you don't burn yourself, begin filling the squash with heaping spoonfuls of the lentil/mushroom filling.
- Drizzle all with olive oil and place back in the oven for 5-10 more minutes.