Inspired by
Lotad & Whimsicott
Lotad is a small, blue Pokémon with six stubby legs. A large leaf that resembles a lilypad covers its back. This large leaf allows Lotad to float across ponds, and it will sometimes ferry smaller Pokémon on its back in this manner. However, the leaf will wilt if Lotad becomes dehydrated. The size and weight prevent Lotad from living on land, but on rare occasions, it travels on land in search of clean water.
Whimsicott is a small, brown bipedal Pokémon. A mane of cotton-like fluff covers its back, neck, and forehead. Behind it is a green, star-shaped section similar to where a stem or vine meets a fruit or flower on a plant. Whimsicott’s face is flanked by a pair of green-coloured lobes shaped like curled horns or ears. Whimsicott can manipulate its body to pass through cracks, no matter how narrow. It takes advantage of this ability as a notorious prankster, moving things and leaving cotton balls behind.
Lotad Lily Pads and Whimsicott Mash
We have two side dishes here. I've presented them together as I made them at the same time to form a meal in itself, however they work as separate side dishes to accompany other meals.
I've chosen the aubergine slices for Lotad as they remind me of its appearance with the Lily Pads in the water. The collection of herbs on top can be changed to suit your own tastes but they add a surprising crunch to the squishy Aubergine slices.
I decided on some flavoured mash potato for Whimiscott given the appearance of the Pokemon. I've added Spring Onion to replicate the grass typing the Pokemon has and Bacon bits to display the brownness of Whimsicott's body.
Preheat the oven to 180ºC. Brush the olive oil on both sides of the Aubergine slices and sit them across a baking sheet.
Top each aubergine slice with a mixture of the herbs and then top with the crumbed feta. Cook in the over for 10-15 minutes until the aubergine is cooked and the feta has browned.
In a saucepan of boiling water, cook the potatoes for 15 minutes until soft to touch. Drain and return the potato to the saucepan.
Add the salt, pepper, milk and butter and mash the potato to form a puffy texture. Stir in the cooked bacon and chopped spring onion and serve.
Ingredients
Directions
Preheat the oven to 180ºC. Brush the olive oil on both sides of the Aubergine slices and sit them across a baking sheet.
Top each aubergine slice with a mixture of the herbs and then top with the crumbed feta. Cook in the over for 10-15 minutes until the aubergine is cooked and the feta has browned.
In a saucepan of boiling water, cook the potatoes for 15 minutes until soft to touch. Drain and return the potato to the saucepan.
Add the salt, pepper, milk and butter and mash the potato to form a puffy texture. Stir in the cooked bacon and chopped spring onion and serve.
