East-western trilogy: wasabi infused mashed potatoes, peanut kale and sesame shiitake mushrooms

Don’t you think, that all this fusion food around has a lot to do with just being undecisive? Wanting harmony while there is actually lots of contrast and tension around? I confess: I’m one of those harmony-driven, fusion-food-lovers. Shall we establish a support group? “Hi, I’m Stefanie and I love fusion food. I want different kinds of tastes and textures to embrace each other. I’m all about harmony and want the east and the west to join to one wildly delicious something. Probably like wasabi infused mashed potatoes …”

Ingredients (serves 2):

Mashed potatoes:

  • 8 middle sized potatoes, peeled and chopped into pieces
  • 1/2 bundle scallions, chopped
  • 1 teaspoon wasabi powder
  • juice of 1/2 lemon
  • 1 tablespoon sesame oil
  • 1 cup water
  • 1/2 cup rice milk
  • salt to taste (about 3/4 teaspoon)
  • handful radish sprouts

Peanut kale:

  • 1 bundle kale, chopped (in Germany: Gruenkohl)
  • 2 tablespoons crunchy peanut butter
  • 1 tablespoon rice vinegar
  • 1/4 cup warm water
  • 1 teaspoon lemon juice
  • 1 tablespoon sesame oil
  • 1/2 teaspoon salt

Sesame shiitake mushrooms:

  • 10 shiitake mushrooms, sliced
  • 1 tablespoon sesame seeds
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce

For preparing the mashed potatoes heat a middle sized saucepan over high heat, put in the tablespoon sesame oil and roast the potatoe pieces until lightly brown. Add the lemon juice and one cup of water, reduce the heat and let simmer for 15 to 20 minutes or until tender. Puree the potatoes with 1/2 cup rice milk in a blender or food processor and put the puree back into the saucepan. Melt the wasabi powder with a tablespoon of water and season the puree with it. Add salt and chopped scallions and mix until combined. Keep the mashed potatoes warm until the kale and mushrooms are ready to serve.

For preparing the mushrooms bring a middle sized frying pan to high heat, add the sesame oil and cook the chopped shiitakes and sesame seeds for about 5 minutes or until brown. Add the soy sauce and keep warm.

For the kale take a cup and mix the peanut butter with water, rice vinegar, lemon juice and salt until combined. Heat a large frying pan, put in one tablespoon sesame oil and add the kale. Add the peanut mixture and cook for two to three minutes. The kale should be only slightly cooked, don’t overdo it!

Place the three vegetables on a plate, put some radish sprouts on the mashed potatoes and some extra sesame seeds on the mushrooms and enjoy. These vegetables also make a good side dish for grilled salmon or tuna.

2 Responses to “East-western trilogy: wasabi infused mashed potatoes, peanut kale and sesame shiitake mushrooms”
  1. Love your recipes, Stefanie! And all for free, when cookbooks cost SO much! And healthy and delicious. And of course there’s divine Lilly, brightening up the pages in the lovely photos that Thomas takes. What a perfect combination for your household, a cook, a photographer, and a dog.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

  • Sign up here

%d bloggers like this: