{"id":18659,"date":"2023-10-18T17:04:32","date_gmt":"2023-10-18T15:04:32","guid":{"rendered":"https:\/\/blogs.uni-bremen.de\/eule\/?p=18659"},"modified":"2023-10-18T17:04:32","modified_gmt":"2023-10-18T15:04:32","slug":"a-kuerbis-menu-for-the-season","status":"publish","type":"post","link":"https:\/\/blogs.uni-bremen.de\/eule\/2023\/10\/18\/a-kuerbis-menu-for-the-season\/","title":{"rendered":"A K\u00dcRBIS MENU FOR THE SEASON"},"content":{"rendered":"

Dies ist eine Zusammenstellung von 5 Rezepten<\/strong>, die ein komplettes Men\u00fc bilden, das von einer gemeinsamen Zutat inspiriert ist. Die unbestrittene K\u00f6nigin der Oktobersaison ist der K\u00fcrbis! Alle Rezepte sind vegetarisch oder vegan und WIRKLICH einfach.<\/p>\n

Also, I\u2019m combining English and German this time, sorry if it\u2019s weird.<\/p>\n

    \n
  1. Als Vorspeise oder erster Gang, a classic for this weather: K\u00fcrbissuppe<\/strong><\/li>\n<\/ol>\n

    There are thousands of K\u00fcrbis soup recipes, I know\u2026However, this is the easiest one I\u2019ve ever cooked; it\u2019s also super tasty. It\u2019s from my absolute favorite recipe book and everyone I\u2019ve recommended it to loves it: Vegetarisch f\u00fcr Faule<\/em> from Martin Kintrup (GU Themenkochbuch). By the way, you know we don\u2019t get paid for advertisement but this book really deserves the publicity.<\/p>\n

    F\u00fcr 2 Personen (of course you can multiply the quantities and freeze some for the whole season)<\/em><\/p>\n

    400 g Hokkaidok\u00fcrbis<\/strong> entkernen, waschen, putzen und grob klein schneiden. 1 EL Butter<\/strong> in einem Topf erhitzen und den K\u00fcrbis darin mit 1 TL Zucker<\/strong> and\u00fcnsten. 200 ml Gem\u00fcsebr\u00fche<\/strong> und 400 ml Kokosmilch<\/strong> dazugie\u00dfen, je 1 TL Ingwer- <\/strong>und Currypulver<\/strong> hinzuf\u00fcgen, aufkochen und ca. 10 Min. bei schwacher Hitze k\u00f6cheln lassen. Suppe mit dem P\u00fcrierstab fein purieren und mit Salz<\/strong> und etwas Zitronensaft<\/strong> abschmecken. Auf Suppenschalen verteilen und nach Belieben mit geschlagener Sahne<\/strong> oder Milchschaum<\/strong> servieren.<\/p>\n

    \"\"

    Meine Vorbereitung.<\/em><\/p><\/div>\n

    \"\"

    From the mentioned cooking book.<\/em><\/p><\/div>\n

      \n
    1. Als Hauptgericht: Vegan K\u00fcrbis-Soba & Satay<\/strong><\/li>\n<\/ol>\n

      If you\u2019re in the mood for something easy inspired on the flavors of Asian cuisine, please try this vegan recipe. I got it from a book called Super einfach kochen mit 3-6 Zutaten<\/em> from Jessica Oldfield (Librero) and it\u2019s been a great way to explore buying in different local stores (in this case the Asian supermarket).<\/p>\n

      F\u00fcr 4 Personen<\/em><\/p>\n

      500 g K\u00fcrbisfleisch<\/strong> raspeln. 4 Lauchzwiebeln<\/strong> in feine Scheiben schneiden. 2 Limetten<\/strong> pressen. 300 g Soba-Nudeln<\/strong> 3 Min. in einem Topf mit Salzwasser garen. Den K\u00fcrbis hinzugeben und eine weitere Min. garen. Abgie\u00dfen und in eine Sch\u00fcssel geben, dabei 60 ml von dem Kochwasser aufbewahren. 4 EL Erdnussbutter<\/strong>, 1 TL Sesam\u00f6l<\/strong>, den Saft der Limetten, die Lauchzwiebeln, einen halben TL Salz<\/strong> und das zur\u00fcckbehaltene Kochwasser mischen. Diese Sauce auf die Nudeln und den K\u00fcrbis gie\u00dfen und gut durchmischen.<\/p>\n

      \"\"

      My raw material for cooking.<\/em><\/p><\/div>\n

      \"\"

      From the mentioned book.<\/em><\/p><\/div>\n

        \n
      1. Or how about a fancy, creamy K\u00fcrbis<\/strong>–Fondue<\/strong><\/li>\n<\/ol>\n

        I read this idea on a recent magazine that I can\u2019t find anymore. I think it\u2019s perfect if you want something a bit more fancy and original for an evening with friends, or if you\u2019re thinking on giving Dinner Hopping<\/a> a try!<\/p>\n

        F\u00fcr 2 Personen<\/em>\u00a0<\/em><\/p>\n

        2 kleine Portions-Hokkaidok\u00fcrbis <\/strong>(\u00e0 ca. 500 g) waschen und jeweils einen ca. 4 cm dicken Deckel abschneiden. F\u00fcr einen sicheren Stand den K\u00fcrbisboden leicht begradigen. Kerne und faseriges Fruchtfleisch mit einem L\u00f6ffel entfernen. K\u00fcrbisschale und \u2013deckel auf ein Blech setzen, mit 2-3 EL \u00d6l<\/strong> bepinseln und im hei\u00dfen Ofen (E-Herd: 200\u00b0\/Umluft 180\u00b0C) ca. 25 Min. backen.<\/p>\n

        Inzwischen 200 g Babyspinat<\/strong> waschen, abtropfen lassen. 1 Zwiebel<\/strong> und 2 Knoblauchzehen<\/strong> darin and\u00fcnsten, mit 150 ml trockener Wei\u00dfwein<\/strong> abl\u00f6schen. 1 kleine Ecke (ca. 30 g) Schmelzk\u00e4se<\/strong> und 300 g Doppelrahmfrischk\u00e4se<\/strong> zugeben, ca. 5 Min. s\u00e4mig k\u00f6cheln. Spinat unterr\u00fchren, mit Salz und Pfeffer abschmecken. Alles in die K\u00fcrbisse verteilen.<\/p>\n

        125 g Mozzarella<\/strong> w\u00fcrfeln. 2 Zweige Thymian<\/strong> waschen. 20 g Waln\u00fcsse<\/strong> \u00fcber die K\u00fcrbisse kr\u00fcmeln, mit Mozzarella und Thymian bestreuen. Ca. 5 Min. im hei\u00dfen Ofen bei gleicher Temperatur \u00fcberbacken. Dazu schmeckt Brot.<\/p>\n

        \"\"

        This came from the Dom’s market.<\/em><\/p><\/div>\n

        \"\"

        From the magazine.<\/em><\/p><\/div>\n

          \n
        1. Als Nachtisch: Vegan Pumpkin Chocolate Chip Cookies<\/strong><\/li>\n<\/ol>\n

          EULe-Redakteurin Paulina found this yummy dessert recently on Pinterest<\/a>\u2014the author is Megan Horowitch\u2014, and decided to give the bake a try, so it\u2019s totally approved. It\u2019s simple and dairy-free.<\/p>\n

          For 14 cookies<\/em><\/p>\n

          Begin by adding \u00bd cup melted coconut oil<\/strong>, \u00bd cup pumpkin puree<\/strong>, \u00be cup brown sugar<\/strong>, and \u00bc cup white sugar<\/strong> to a mixing bowl and whisking together until combined.<\/p>\n

          Then, add in 1 \u2153 cups all-purpose flour<\/strong>, 1 TL pumpkin pie spice <\/strong>(you can find how to make your own pumpkin spice on the next recipe<\/em>), 1 TL salt<\/strong>, and \u00bd TL baking soda<\/strong>. Make sure to add the flour first and then add the other ingredients on top. Mix together until a smooth but semi-sticky dough forms. Then, fold in \u00bd cup of chocolate chips<\/strong> using a spoon or spatula until evenly distributed.<\/p>\n

          Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 1 hour. This helps the dough form a better flavor and cookies can even be chilled up to 24 hours.<\/p>\n

          Once you are ready to bake, preheat the oven and cover a baking tray with parchment paper. Take the dough out of the fridge and use a cookie scoop to scoop 1.5 EL sized cookies onto the baking pan (40-45 g). Leave some space between each cookie as they will spread while baking. Also, make sure to flatten each cookie a bit with a spoon or your palm before baking. Then, take an additional \u00bc cup of chocolate chips and add 3-5 chips to the top of each cookie.<\/p>\n

          Add to the oven and bake for 12-14 minutes until edges are beginning to brown, but center is still soft yet no longer glossy.<\/p>\n

          Remove the cookie tray from the oven and immediately tap the tray on the counter to produce a more \u201cwrinkly\u201d cookie and help the cookies deflate. This is also a good time to swirl the warm cookies between a round pastry\/cookie cutter to make them round<\/p>\n

          Let the cookies cool on the baking sheet for 5-10 minutes. Then, remove from the tray and place onto a wire rack to finish cooling or eat right away for warm and gooey cookies.<\/p>\n

          \"\"

          Baked by Paulina and some friends.<\/em><\/p><\/div>\n

          \"\"

          From the mentioned source.<\/em><\/p><\/div>\n

            \n
          1. Schlie\u00dflich, als Getr\u00e4nk: Pumpkin Spice Frapp\u00e9<\/strong><\/li>\n<\/ol>\n

            I couldn\u2019t miss this favorite season drink. No need to spend your money on a Starbucks when you can create something as delicious right at home. The recipe I\u2019m sharing is from BrenVita<\/a>, and it\u2019s originally in Spanish.<\/p>\n

            You just have to mix 3 EL pumpkin puree<\/strong>, your homemade pumpkin spice<\/strong> (1\/4 EL Zimt, Ginger, Nelken, und 1\/6 EL Muskatnuss), 1 cup of your preferred milk or alternative<\/strong>, 3 EL greek yogurt<\/strong>, 3 EL honey, <\/strong>alternative and\/or sugar to your liking, 1 espresso shot<\/strong> or \u00bd cup of coffee, and ice<\/strong>.<\/p>\n

            \"\"

            Found this beauty on nature.<\/em><\/p><\/div>\n

            \"\"

            From the mentioned source.<\/em><\/p><\/div>\n

            Let us know if you try some of our recommendations or if you have any other K\u00fcrbis-inspired favorite on our comment section below. You can also tag us on IG @campus.eule<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

            Eine Zusammenstellung von 5 Rezepten, die ein komplettes Men\u00fc bilden, das von einer gemeinsamen Zutat inspiriert ist. Die unbestrittene K\u00f6nigin der Oktobersaison ist der K\u00fcrbis! Alle Rezepte sind vegetarisch oder vegan und WIRKLICH einfach.<\/p>\n","protected":false},"author":14272,"featured_media":18670,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[10841],"tags":[580400,704307,920642,704270,1023164,21157,820196,704348,580306],"class_list":["post-18659","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-campus-aktuell","tag-campue-eule","tag-campus-eule-rezeptempfehlung","tag-food","tag-food-inspiration","tag-kuerbissaison","tag-rezepte","tag-saisonal","tag-studirezepte","tag-vegetarische-rezepte"],"_links":{"self":[{"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/posts\/18659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/users\/14272"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/comments?post=18659"}],"version-history":[{"count":3,"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/posts\/18659\/revisions"}],"predecessor-version":[{"id":18673,"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/posts\/18659\/revisions\/18673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/media\/18670"}],"wp:attachment":[{"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/media?parent=18659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/categories?post=18659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.uni-bremen.de\/eule\/wp-json\/wp\/v2\/tags?post=18659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}