Cap Cay with spicy tomato fusilli

Ingredients for 2 servings:

• 360 g tomato juice
• 10 g vegetable stock powder or mushroom stock powder
• 120 g fusilli
• 2 leaves of Lollo Bianco
• 2 m.-large tomato(s), oblong
• 16 grapes, dark, long, seedless
• n. B. Mung bean sprouts
• 20 g onion(s), red, small
• 10 g garlic clove(s)
• 30 g spice lily (aromatic ginger)
• 15 g ginger
• 40 g carrot(s)
• 1 small cauliflower
• 1 pepper, red, long, mild to medium hot
• 50 g bell pepper(s), green
• 60 g bell pepper(s), red
• Tomato juice, leftovers (from cooking pasta)
• 1 tbsp Italian spice mix for spaghetti
• 1 tsp, leveled tapioca flour
• 1 tbsp rice wine, dark, spicy-mild
• 3 tbsp sesame oil, light
• 2 tbsp sesame seeds, dark

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

A vegan skin-care dish with black grapes and tomato blossoms. Recipe from Lombok, Indonesia.

Bring the tomato juice to a boil. Dissolve the vegetable stock powder in it. Add the fusilli and cook al dente according to the package instructions. Test for al dente. If ok, strain and keep the stock and pasta separate; otherwise, continue cooking and test every minute (see note). Meanwhile, rinse all ingredients for garnishing. Place the lettuce leaves on one side in the serving bowls. For the tomato blossoms, cut off the tops of the washed tomatoes so they stand upright. While standing like this, make four cross-shaped cuts from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and pepper and place them on the lettuce leaves. Arrange the grapes in a semi-circle around the tomato blossoms. Have the mung sprouts ready. For the Cap Cay, peel and roughly chop the onions and garlic cloves. Rinse and brush the lilies and ginger. Then peel and cut crosswise into thin slices. Quarter large slices. Wash a carrot, trim both ends, peel, and slice crosswise into thin sticks. Cut off the florets from the cauliflower, including the 2 cm stem, and chop lengthwise to the size of your thumbnail. Cut off the remaining stems and cut them into approx. 3 cm lengths. Cut 2 cm off the bottom of the stem, peel, quarter the entire thing lengthwise, and cut the quarters to approx. 3 cm lengths. Rinse the florets, stems, and stems thoroughly. Wash the chili peppers and bell peppers. Cut off the stem of the chili pepper, halve lengthwise, remove the seeds and membranes, and cut the halves diagonally into approx. 1 cm wide pieces. Quarter the bell peppers, remove the stems, seeds, and white parts, cut lengthwise into approx. 8 mm wide strips, and cut into approx. 3 cm lengths. Mix all the ingredients for the sauce until smooth and set aside for deglazing. Heat the light sesame oil in a wok until very hot. Add the onions, garlic cloves, lilies of the valley, and ginger and stir-fry for 30 seconds. Add the remaining ingredients to the Cap Cay and stir-fry for 3 minutes. Add the fusilli and mix. Stir-fry for 30 seconds, then deglaze with the sauce and simmer for 2 minutes. Finally, drizzle with the dark sesame oil. Divide the wok mixture among serving bowls, garnish with mung bean sprouts, if desired, serve, and enjoy. Note: Tomato juice is absorbed more slowly by noodles than by plain or lightly salted water.