Green Banana (100% Green Banana, Gluten-Free, Vegan, and High in Potassium and Iron) #Fusilli

20250922 #breakfastdiary day 1516, 17°C/cloudy, 20min/exercise (M) Then, following what I wrote in my notes, I prep and cook the ingredients. But the vegetable I meant to boil ends up blanched in hot water for one reason or another, and whether because of that or because it wasn't in the steamer long enough, the vegetable-packed steamed egg loses its shape and runs everywhere even after cooking is done. Some days I mess up the heat and add more water, then taste it and find it bland, so I add more salt or soy sauce, and it ends up tasting like nothing I've ever had before. There's no time to start over, so I hastily fix it with seasoned salt or chicken stock. Again, an all-purpose cheat code that can rescue a moment of crisis. Of course, the original ingredients' flavor is gone. It ends up tasting like broccoli eaten just for the chojang sauce, but it can't be helped. (Najoshik, 'The Recipe's Golden Rule' from Everyday Breakfast) *unpublished piece. I meant to roast the eggplant and tomato in the oven but didn't have time, so I pan-fried them instead, and the ricotta cheese I meant to whip with basil pesto ended up used straight from the tub. On top of that, something felt off, and I realized I'd forgotten the grana padano cheese I was supposed to top it with at the end. Breakfast, work, life — none of it ever goes exactly according to the planned recipe. But that's fine. After all, I still got to eat breakfast, didn't I? Green banana refers to unripe banana, which has less sugar and higher starch content, so it's widely used for cooking abroad. A 610kcal #fusilli made from 100% green banana, served with roasted eggplant and tomato and tossed in ricotta cheese

1 eggplant, 10 cherry tomatoes, 2 cups fusilli, 2T ricotta cheese, five or six basil leaves

1. Cut the eggplant and tomato into 1cm pieces, add salt, herbs, and olive oil, and pan-fry. 2. Cook the green banana fusilli in salted boiling water. 3. In the pan from step 1, add 2T ricotta cheese, the boiled fusilli, 1/2 cup pasta water, and basil, and mix thoroughly. That's it.