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Soy Milk and Kabocha Squash Gratin
Soy Milk and Kabocha Squash Gratin

Before you jump to Soy Milk and Kabocha Squash Gratin recipe, you may want to read this short interesting healthy tips about Discover How to Elevate Your Mood with Food.

Many of us have been taught to think that comfort foods are terrible and to be avoided. However, if your comfort food is candy or junk food this is true. Soemtimes, comfort foods can be utterly nutritious and good for us to consume. There are some foods that really can boost your moods when you consume them. If you feel a little bit down and need a happiness pick me up, try some of these.

Make a trail mixout of different seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all great for helping to raise your mood. This is because seeds and nuts have a lot of magnesium which increases your brain’s serotonin levels. Serotonin is the “feel good” natural substance that tells your brain how you feel all the time. The more you have of it, the more pleasant you will feel. Not only that, nuts, in particular, are a fantastic protein food source.

Now you realize that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try a few of these suggestions instead.

We hope you got insight from reading it, now let’s go back to soy milk and kabocha squash gratin recipe. You can have soy milk and kabocha squash gratin using 12 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Soy Milk and Kabocha Squash Gratin:
  1. Prepare 1/4 Kabocha squash
  2. Take 1 Onion
  3. Get 4 slice Bacon
  4. Prepare 1 pack Shimeji mushrooms
  5. Provide 300 ml Processed soy milk (or milk)
  6. Prepare 2 1/2 tbsp Cake flour
  7. Provide 1 tbsp Butter
  8. Use 1 tsp each Soy sauce, dashi stock granules
  9. Take 1 dash Salt and pepper
  10. Provide 1 Broccoli
  11. You need 4 slice Easy melt cheese
  12. Take 1 to garnish Parsley
Steps to make Soy Milk and Kabocha Squash Gratin:
  1. Cut the kabocha squash into pieces. Microwave and place in a gratin dish.
  2. Mince the onion, and cut the bacon into 1 cm wide strips. Remove the stems from shimeji mushrooms, and separate.
  3. Heat the butter in a frying pan, and stir-fry the onion and bacon. When the onion becomes soft and wilted, add the shimeji mushrooms, and continue stir-frying.
  4. Add a small amount of salt and pepper, dashi stock granules, and cake flour, then continue stir-frying. When they are no longer floury, gradually add the soy milk.
  5. When the sauce becomes your desired consistency, swirl in the soy sauce from the edge of the pan. Stir briefly, and pour the sauce over the Step 1 kabocha squash.
  6. Decorate with boiled broccoli, and put easy melt cheese on top. Bake in a toaster oven until nicely browned. Sprinkle with parsley, and it's done.

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