IN PROGRESS

From Lietzensee to Breitscheidplatz.

If the selection seems odd or random – it isn’t :-). Most (but not all) the photos are for an assignment in a street photography course with Volkshochschule. In terms of quality, that is always a bit of a lottery, but Johannes Rigal is a super teacher. He knows both his stuff and teaching and has exactly the right personality for this type of course. I thoroughly enjoyed the walk and am looking forward to the next one. The weather also helped, of course 🙂 providing a welcome opportunity to experiment with shadows.

In the meantime, I shall have to decide on ten to fifteen photos to submit to be reviewed in class in a week’s time. I feel some diptychs and triptychs coming on :-).

But first, the setting moon as seen from my home that morning (yes, I need a longer lense) :

I took the U-Bahn to Rehberge, walked down Otawistraße, crossed Afrikanische Straße, entered the park right there (there is also a bus stop and a public toilet. To the right just after entering the park, there is a lake called Möwensee which is where I started.

Another park I definitely want to go back to, not only to try to get some better bird photos but also to further observe the two racoons which, when I was there, were just about to wake up from their sleep in a dead tree in the middle of Möwensee. Also, I saw evidence that there are beavers there too.

Another hobby photographer I met said there are often kingfishers around the lake. Another “trophy” I have not yet managed to photograph.

These three rocks are called Weddinger Stonehenge. Even in Googlemaps. True story:

I would difinitely like another chance at a photo of that goshawk:

Shiitake Mushroom Pasta (Vegan, No Cashews or Coconut!)

Author: Lori Rasmussen, My Quiet Kitchen

IN PROGRESS

• 226 g dry pasta of choice
• 300 ml water
• 35 g raw sunflower seeds – see Notes
• 5 cloves garlic, peeled – mince 4 cloves and leave one whole
• 1 teaspoon fine sea salt
• 2 teaspoons arrowroot or corn starch
• 2 Tablespoons vegan butter
• 2 teaspoons olive oil
• 2 large shallots, chopped
• 284 g shiitake mushrooms, stems removed, sliced
• 1 teaspoon soy sauce – or tamari
• 120 ml dry white wine – a crisp and tart variety like Sauvignon Blanc
• black pepper, to taste
• squeeze of lemon juice

Cook Mode

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Instructions 

• Cook the pasta in salted water according to package directions, then drain.
• In a high-speed blender combine the water, sunflower seeds, 1 whole clove of garlic, and salt. Blend on high until completely smooth. Add the starch, and blend for another 30 to 45 seconds. Set aside.
• Preheat a large saute pan over medium heat. Add the butter and olive oil, and swirl the pan to coat. Cook the shallots and shiitake mushrooms for about 5 minutes or until softened. Add the garlic and soy sauce, and cook for a few more minutes or until the mushrooms are tender and no longer sizzling. Add the wine and bring to a simmer. Cook for several minutes or until the wine has reduced by about half.
• Pour the blended sunflower cream sauce into the pan, and season with black pepper. Cook for 3 to 4 minutes or until thickened and creamy. Add a squeeze of lemon juice, stir well, and taste for seasoning. Add more lemon, salt, and pepper as desired. If the sauce becomes too thick, add a splash of water.
• Toss the cooked pasta in the shiitake cream sauce and serve hot.

Notes

Blender: If not using a high-speed blender, you may want to soak the seeds in hot water for 1-2 hours before blending. You can also use a nut milk bag to strain the sauce before adding to the pan.

Subs and Variations

• Gluten-free: Use your favorite gluten-free pasta and certified GF tamari instead of soy sauce.
• Sunflower seeds: If you’re fine with nuts, feel free to use ⅓ cup cashews instead of the seeds, and omit the starch.
• With greens: Add your favorite greens while sauteing the mushrooms – try spinach, kale, or small broccoli florets. 
• Make it an entree: For extra protein and to make the dish more filling, add cooked white beans or lentils, seitan, or baked tofu. 

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended.