Nana, a vegetarian friend of mine, announced a vegetarian month, which aims to motivate people to prepare and eat a meatless meal at least once during this month. Besides eating less meat, hopefully the participants will also think a little bit about the vegetarian diet and probably notice that meat does not need to be present on the plate every day. All submitted recipes participate in a contest, where the winner gets an invitation to nana for a vegetarian dinner. Originating from nana’s call for recipes, I took the opportunity to give a thought not only about the vegetarian, but also about the vegan diet.
Pumpkins and squashes are extremely versatile. In Hungarian language the butternut squash is called “baking squash” (sütőtök), because traditionally it is simply cut in slices and baked in the oven until nicely caramelized. The name is somehow misleading, because pumpkins and squashes can be also cooked, steamed, or even be eaten raw or marinated. By adding sugar or syrup they work really well in cakes or sweets too. Based on this sweet application I created a mini cake inspired by Dominosteine, a praline of German origin.