Name: Steamed Kabocha With Lemon Creme Fraiche
Ingredients: 1/2 md Kabocha; (Japanese squash) ****; 5 oz Lowfat silken tofu; to 6 ounces, 1/2 of aseptic package; 3 tb Lemon juice; 3 tb Water; *; 1 tb Salad oil; **; 1/2 ts Salt; 2 tb Fructose; ***

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Oriental, Tofu, Tried, Vegan, Vegetables	4	servings

INGREDIENTS

1/2	md	Kabocha; (Japanese squash) ****
5	oz	Lowfat silken tofu; to 6 ounces, 1/2 of aseptic package
3	tb	Lemon juice
3	tb	Water; *
1	tb	Salad oil; **
1/2	ts	Salt
2	tb	Fructose; ***

INSTRUCTIONS

LEMON CREME FRAICHE
"Kabocha no Lemon Kureem Kake"
* Hold the water and add only as much as needed
** Original was 2 tbsp salad oil; all oil can be omitted if desired
*** Without sweetener, can be used in vegan mushroom stroganoff. Or other
sweetener such as sugar or FruitSource or fruit juice concentrate
**** unpeeled and sliced in 1/2 in slices or cut into large chunks for
mashing you can use butternut or other winter squash.
Squash preparation: Steam the kabocha until tender. Arrange slices on a
platter. Or, scoop the flesh out of the skin, and mash the chunks. Place a
mound of the mashed kabocha in small individual dishes.
Lemon Creme Fraiche: Combine all the ingredients in a blender until
absolutely smooth.
Top with the Lemon Creme Fraiche, and serve.
From Ellen C. <ellen@elekta.com>
I cannot tell you just how wonderful this is! The Lemon Creme Fraiche is
outstanding, and works very well with the squash. You can use any squash,
or even sweet potatoes.
By omitting the sweetener, Miyoko says you can use the creme fraiche in a
dairy-free mushroom stroganoff. The possibilities for this creme fraiche
are endless. How about on some steamed asparagus, or even broccoli? Yum!!
BTW, if you haven't had kabocha, do try it. It's a delightful winter
squash.
NOTES : "This very simple and unique dish is a vegan replication of
something I tasted at a progressive nomi-ya (a Japanese drinking
establishment serving a variety of tapas-style delectables). In the
original version, heavy cream was used. I have substituted silken tofu with
excellent results. This dish can be an appetizer or side dish.
Recipe by: Miyoko Nishimoto Schinner, Japanese Cooking
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Nov 9,
1999, converted by MM_Buster v2.0l.

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