Beano Plato with Pumpkin and Mushrooms

single portion
note: the entire Squash was too much for one portion on this occasion but it was all cooked and 375g was set aside

180g tinned Kidney Beans
40g crunchy Peanut Butter
1 Albumen
30g Pecorino, finely grated
30ml Sunflower Oil
10-20g dry Mushrooms soaked 30min
325g Chestnut Mushrooms, sliced thinnish, stems across
nutmeg(gr) 3 cloves(gr)
750g Pumpkin eg Onion Squash, sliced into about 8 wedges
pepper, coriander, fennel seed, garlic powder, chilli powder, marjoram

PUMPKIN (60min)
Preheated oven to 210°C
Ground together all the seasoning from pepper to marjoram
Placed Pumpkin wedges in large oven dish, covered with 15ml Sunflower Oil and sprinkled on the ground seasoning
Baked about 38min then reduced oven temperature to 190°C and continued to bake with the Plato above

PLATO (20min)
Prepared Plato by mixing together the first three ingredients
Made a circle of the Plato in metal oven dish lined with parchment paper
Placed the grated Cheese neatly on top
Baked with the Pumpkin for 20min

MUSHROOMS (20min)
In medium large frypan with 15ml Sunflower Oil stirred in the Mushrooms and fried 20min in all
10min before the end added the soaked mushrooms keeping aside the liquor
also added the ground nutmeg and cloves
6min before the end poured in 60ml of the Mushroom liquor stirring
4min before the end added another 60ml of the Mushroom liquor
1min before the end added another 15ml Mushroom liquor just to make the Mushrooms look shiny

complete protein 13.1g
saturated fats 12.4g
25.3g uncompleted legume protein