Monday, March 9, 2009

Roasted kabotcha with broccoli and peanut sauce



Roasted kabotcha squash with broccoli, peanut sauce and brown rice. I got the peanut sauce recipe from The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan. The author, Mari Fujii suggests it with fried kabotcha but I roasted it instead. This book is gorgeous by the way: color photos, diagrams, simple but elegant recipes. No onions and garlic though, as this is all vegetarian (mostly vegan) Buddhist temple-style cooking.

3 comments:

ScreamingChicken said...

Yum!
I found your blog via VF, and I'm hunger now! Very good blog though =P

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