Hokkaido Pumpkin and Thai Style Hot Pepper Sauce

Pumpkin “Hokkaido”

Ingredients :

• 1 pumpkin

Method :

• Peel and cut the pumpkin into pieces about 1 1/2 x 1 1/2 inches.
• Roll them in flour then in beaten eggs or vegan option (to replace 2 eggs: let 2 tbsp (25 g) of chia seeds soaked in ½ cup (120 g) of cold water swell) and then in breadcrumbs.
• Bake at 375 ^° F for about 40 minutes or until golden brown.
• Serve on a bed of coconut yogurt and top with Thai-style hot pepper sauce.

Thai-style hot pepper sauce

Ingredients :

Mix 1

• 2 red peppers (regular)
• 12 cherry peppers, seeded
• 4 bird's eye chilies, seeded
• ½ cup water
• 1 tsp salt

Mix 2

• ½ cup rice vinegar
• 1 cup coconut sugar or monk fruit
• 3 tbsp regular ketchup

Method :

• Heat mixture no. 1 over low heat, then add mixture no. 2.
• Cook until desired consistency.
• If necessary, add 1 tbsp. of cornstarch dissolved in a little water.