Tonight was leftover night — tomorrow I pick up my CSA share.
I took some of the kale/cashew pate from Monday and put it in cremini mushroom caps and dehydrated them for about 45 minutes.
I made zucchini noodles and mixed them with the garlic scape pesto and some chopped marinated shiitake mushrooms and a little onion. I mashed it all together (a la “massage”), and let the mix sit until I was ready to serve.
When I served dinner, I put stuffed mushrooms and the zucchini pasta/pesto/mushroom mix on the plate. I placed some chopped tomatoes on top of the pasta mix.
My room-mate decided to put some olive oil on the plate and swab the stuffed mushrooms in it. That was good. Then she added a few drops of nama shoyu to the olive oil, and swabbed the mushroom in that – that was really good.
It is good that we have this “you can keep on cooking what I have prepared” rule — sometimes I learn a new idea from what she has a mind to do to make the food more to her liking. She has adopted some of my ideas in her own cooking.