by : Reiko Potato/Squash, Vegan, Vegetarian

Kabocha Squash Ravioli with Pistachio Pesto
南瓜ラビオリ＆ピスタチオバジルソース

Terry has been traveling a lot for business lately.

Naturally, he eats out a lot.

One of the things he does for me during his trip is that if he eats something interesting or tasty, he takes a picture and tells me about it.

Pistachio pesto is one of the ideas Terry gave me from his eating-out experience during his recent trip.

I thought ravioli would be a good way to showcase the sauce.

So voila!

I used potsticker wrappers to make my Kabocha squash ravioli.

It takes no time at all once you prepare your filling, and I love this speedy process.

And this is my beautiful pistachio pesto.

Looks pretty good, doesn’t it?

These yellow squash was from the local farmers market.

I fell in love with the bright yellow color!

They were rather small and skinny, so they were perfect when simply cut in half and sauteed in a pan.

The inside of the ravioli looked like this.

They were so tasty when served with the pistachio pesto.

Pistachio Pesto: pistachios, basil leaves, olive oil, cooked garlic, sugar, salt, pepper, water in which garlic was cooked

Happy Tuesday evening, everyone!

Eat your veggies.

by : Reiko Root vegetable, Vegan, Vegetarian

Gochujang Veggie Stuffed Oyaki Buns
コチュジャン野菜お焼き

Remember Oyaki that I posted a while ago?

Last time I described it as a “dumpling”, but I later thought a “bun” might be a better word for it.

Some people thought it was more like pot stickers or ravioli, and Oyaki is really not like that at all.

It’s much more substantial, as you can see in the pictures, so this time I’m calling them Oyaki buns.

Again you can basically use anything for the filling, but this time I decided to use Daikon greens and carrots.

I cooked and coated them with spicy and sweet sauce using Korean paste called Gochujang, and I sprinkled a good amount of sesame seeds.

This time I used both whole wheat flour and all-purpose flour to make the buns, and I really liked the taste, the texture, and the color.

These Oyaki buns have become a very popular snack around our house.

Because of the chewy texture of the buns, I wasn’t sure how Terry would react to them, but he really enjoys them as much as I do.

Have a great week, everyone!