{"id":3686,"date":"2015-10-12T17:26:50","date_gmt":"2015-10-12T15:26:50","guid":{"rendered":"http:\/\/whatfoodcan.com\/en\/?post_type=project&#038;p=3686"},"modified":"2025-05-09T15:42:33","modified_gmt":"2025-05-09T13:42:33","slug":"mini-hokkaido-vegetarian","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/en\/project\/mini-hokkaido-vegetarian\/","title":{"rendered":"Mini Hokkaido vegetarian"},"content":{"rendered":"\n<p>Mini Hokkaido vegetarian is simply gorgeous! And delicous. And tastes like a golden october day, sunny, warm and with oriental flavours. The preparation is more than easy and you&#8217;ll need about one hour. The four components are going to be prepared one by one and than put togehter at the big finale. The pumpkin made in the oven has a sweet taste, so we invented a slightly acid filling, light and crispy. Really worth to try!<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten.jpg\"><img fetchpriority=\"high\" decoding=\"async\" width=\"300\" height=\"225\" src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten-300x225.jpg\" alt=\"whatfoodcan_zutaten\" class=\"wp-image-3701\" srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_zutaten-220x165.jpg 220w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Ingredients for 2 mini hokkaido pumpkins = 2 persons (it will be enough &#8220;leftover&#8221; filling for a third pumpkin)<\/p>\n\n\n\n<p>2 mini hokkaido \u00e1 350 gr. each<\/p>\n\n\n\n<p>300 gr. mangold<\/p>\n\n\n\n<p>4 grated carrots<\/p>\n\n\n\n<p>1 big acid apple<\/p>\n\n\n\n<p>2 medium size onions<\/p>\n\n\n\n<p>130 gr. couscous<\/p>\n\n\n\n<p>200 ml creamy plain yogurt 3,5% fat<\/p>\n\n\n\n<p>50 gr. raisins<\/p>\n\n\n\n<p>50 gr. walnuts<\/p>\n\n\n\n<p>fresh parsley or fresh coriander<\/p>\n\n\n\n<p>1 lemon<\/p>\n\n\n\n<p>1\/2 ts ginger<\/p>\n\n\n\n<p>1\/2 ts coriander<\/p>\n\n\n\n<p>1\/2 ts cumin<\/p>\n\n\n\n<p>Sambal Olek or chili, if you like it picante<\/p>\n\n\n\n<p>olive oil, salt, black pepper<\/p>\n\n\n\n<p><strong>Lemon yogurt with fresh herbs<\/strong><\/p>\n\n\n\n<p>Mix the creamy yogurt with a bit of fresh lemon juice, lemon peel and the fine chopped parsley or coriander (or both). Put the lemon yogurt aside.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt-300x225.jpg\" alt=\"whatfoodcan_yoghurt\" class=\"wp-image-3705 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_yoghurt-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Couscous<\/strong><\/p>\n\n\n\n<p>This couscous is not going to be sticky! Put the grains into a mid size pot. Add one soup spoon olive oil, a bit of frech lemon juice, a bit of salt and black pepper and stir it. Boil water and pour it over the grains. Important: the water shouldn&#8217;t be higher than half of your fingertip from your pointer finger over the grains! Close the lid and let it all brew there for 5 minutes. Put the couscous aside.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous-300x225.jpg\" alt=\"whatfoodcan_couscous\" class=\"wp-image-3708 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_couscous-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Mini hokkaidos<\/strong><\/p>\n\n\n\n<p>Wash the pumpkins. Cut a little slice from above, that they are stable. You&#8217;ll need a good knife. Than cut the lid off and hollow out all the grains and fibers with a spoon, so that the pumpkins are all clean and nice. Rub them in &#8211; and outside with olive oil and important: salt them on the inside! If not, they would taste flavourless. Pre-heat th oven on 200\u00ba and put the pumpkins on baking paper and the grill. Baking time: 30 minutes. Attention: before you put the pumpkins in the oven, prepare the veggies: wash and cut the carrots, cut the mangolds and keep the stick out, chop the onions and the walnuts (gross).<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl-300x225.jpg\" alt=\"whatfoodcan_hohl\" class=\"wp-image-3711 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/whatfoodcan_hohl-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>Filling<\/strong><\/p>\n\n\n\n<p>Swaet the chopped onions in olive oil and a bit of salt for 8 minutes, until they get transparent. Add the grated carrots with a bit of salt and let them cook for 5 minutes, stir it all slowly. Add the mangold and cook it for 3 more minutes. Now put the chopped apple (not too small), raisins, walnuts in the pan, add the species, coriander, cumin and ginger and give them 3 &#8211; 4 more minuts cooking time.<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan-300x225.jpg\" alt=\"fuellung_whatfoodcan\" class=\"wp-image-3714 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_whatfoodcan-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>A few minutes before the pumpkins are ready (they need 30 minutes in the oven), add the couscous and give it al the last kick with some sambal olek, a bit of lemon juice, salt and pepper. Stir it all very well!<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn-300x225.jpg\" alt=\"fuellung_couscous_whatfoodacn\" class=\"wp-image-3717 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/fuellung_couscous_whatfoodacn-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Take the pumpkins out of the oven, fill them with this delicious filling, give it a big spoon of the lemon yogurt on top, lid on top and ready to enjoy. So good!<\/p>\n\n\n\n<figure class=\"wp-block-image aligncenter\"><a href=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan.jpg\"><img decoding=\"async\" width=\"300\" height=\"225\" data-src=\"http:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan-300x225.jpg\" alt=\"hokkaido_cover_whatfoodcan\" class=\"wp-image-3720 lazyload\" data-srcset=\"https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan-300x225.jpg 300w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan-1024x768.jpg 1024w, https:\/\/whatfoodcan.com\/wp-content\/uploads\/2015\/10\/hokkaido_cover_whatfoodcan-220x165.jpg 220w\" data-sizes=\"(max-width: 300px) 100vw, 300px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" style=\"--smush-placeholder-width: 300px; --smush-placeholder-aspect-ratio: 300\/225;\" \/><\/a><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>Many thanks to Rita Penica from the Biosph\u00e4re, Berlin. She is a great cooker and remembered this recipe together with me after more than two years, when I ate it first in the little restaurant. Enjoy everybody the mini hokkaido vegetarian!<\/p>\n\n\n\n<p>&nbsp;<\/p>\n","protected":false},"featured_media":3687,"parent":0,"template":"","meta":{"_acf_changed":false},"skill":[375,364],"class_list":["post-3686","project","type-project","status-publish","has-post-thumbnail","hentry","skill-lunch","skill-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mini Hokkaido vegetarian | What food can<\/title>\n<meta name=\"description\" content=\"This mini hokkaido vegetarian is simply gorgeous! And delicous. And tastes like a golden october day, sunny, warm and oriental flavours. The preparation is more than\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/whatfoodcan.com\/en\/project\/mini-hokkaido-vegetarian\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mini Hokkaido vegetarian | What food can\" \/>\n<meta property=\"og:description\" content=\"This mini hokkaido vegetarian is simply gorgeous! And delicous. And tastes like a golden october day, sunny, warm and oriental flavours. 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