It’s getting warmer over here! I love to feel the first rays of sunshine on my nose and try to get as much quality time outdoor as possible into my schedule. Gladly the dog often has to go for looong walks and Candy really needs her long trail rides. Oh and food tastes best outside, too, so I better eat at the river or in the communal garden.
A balcony would be great, too… which we actually have. It’s ugly, though. Impossible to get clean and it’s to the north, so there’s actually zero sun. Nevertheless I went down to the hardware store last week and got myself some bamboo and a new little table and went to work. Now I actually really like it and the no-sun-thingy might even come in handy when it’s going to be too hot to sit in blazing sun. Well done, Sonja, shoulder pats are definitely in order.
By the way when I told my family about it, my grandpa made a remark about how it’s a good thing there’s a man in the house to get those things done… I certainly don’t need a man for this kind of work and the shoulder pats are all mine! Don’t need no man (at least not for this)!
My grandma also needs no man to accomplish her seasonal work of art, which consists of picking tons of ramson every spring. Not far from our lovely holiday home there is a forest, and in that forest there’s a clearing full of ramson. Like you’re literally wading through it without noticing. Per usual she makes lots of ramsons pesto and ramsons butter (all vegan for me) and also adds a little bit of fresh wild garlic to my basket.
I took that green gold and combined it with some golden gold (very elaborate writing) aka pasta and topped it with the king of mushrooms. Voilà, what an aristocratic meal. Seriously, we all know pasta is the key to happiness, especially if it’s creamy and luxurious like this one. To lighten it up a bit I added the veggies. Especially the tomatoes work in the much needed acid and king oyster mushrooms are delicious and meaty. Another plate of comfort food, peeps!
300 gram cocktail tomatoes
2 king oyster mushrooms
1 tablespoon olive oil
1 big pinch of sea salt and pepper
25 gram fresh ramson
500 milliliter unsweetened plant-based milk
3 tablespoon cornflour
2 tablespoon nutritional yeast
1 teaspoon sea salt
1 pinch of pepper and nutmeg
300 gram pasta
1 teaspoon sea salt
more ramson leaves for decoration (optional)
1. Set the oven on 200°C.
2. Slice up your oyster mushroom and set it together with the cocktail tomatoes on a lined baking sheet or in a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper. Put in the oven for 20 minutes.
3. Add all the ingredients for the sauce to a blender and mix until well combined. Set aside.
4. In a large pot get water to a boil. Add the sea salt and cook your pasta as instructed, then drain and set aside.
5. In the pot you used for the pasta heat up your sauce and let it reduce for five minutes until thick and creamy. Then add the past and stir.
6. Transfer the pasta on plates. Take the mushrooms and tomatoes out of the oven and spread on the pasta. Sprinkle with more ramson if desired.