Cinderella cakes

Very simple, fresh, fruity… The story is not about a pumpkin transformed into a princess car, but it’s very similar.

栗黄金 kurikogane (chestnut yellow gold potato) is the princess of sweet potatoes. It is cultivated in Kagoshima, Kyushu. It’s very sweet and flavorful. They make high quality shochu liquor with it.

This potato just need a few strokes of magic fork to become half a dozen of little cakes.

Very few ingredient :
-a delicious baked sweet potato
-1/2 lemon
-coconut cream
-vanilla powder

Mold the cake with hot potato (mashed + lemon juice), let cool and take out of molds. Then whip the cream, add vanilla.

Ready !

Espresso ! Quickie dessert.

Two minutes for a yummy dessert and your caffeine fix !

Use soft tofu…or whip a lot. And my hand-mixer is dead, so my wrist is sore now. There is a Murphy’s law that says that whatever the recipe you want to make, you never had the ideal type of tofu in stock.
Decorate with raisins, toasted sesame seeds and 2 chips of 100% cocoa.

Deep double chocolate muffins

Mmmm…. schrluuuuupppp….
Yeah, they were good. Look at this texture, at the intensity of chocolate !

A bit messy out of the oven. They are easy and plant-based.
In the blender throw :
-3/4 cup of flour + 1 ts of baking powder
-1 tbs ground roasted sesame seeds
-1/2 cup water + 1 tbs oil
-1 big tbs cocoa + 1 tbs brown cane sugar
Pour into molds, and add in broken bits of 100% cocoa (cocoa mass) chips. Bake (my oven decides, that took 43 minutes).
I made 4 small.

The glazing is 1 tbs of coconut butter, 1/2 ts sugar, 1 ts cocoa.
Approximation for 1 muffin :
180 calories, 8g fat, 23g carbs, 4.3 g proteins
Well, one is OK. Well, once in while, 4 are OK. Don’t dream, you will eat as many as you bake.

Romanesco and cauliflower green quiche

Get the green burgeoning quiche out of the oven…

Take a generous wedge ! That’s another fancy plant based meal.

Two cousins : romanesco and classic white cauliflower.

Dough : 1/2 cup flour + 1 ts of matcha green tea + a pinch of salt + 1 ts olive oil + hot water
Batter : 1 cup pasted cauliflower, 1/2 block of tofu, 1tbs potato starch, 1 ts miso, 1 tbs sakekasu (sake lees), marjoram, salt, pepper, nutmeg
Garnishing : young onion, cauliflower, romanesco, fresh marjoram

I pre-baked the crust together with the onion, before garnishing, then drizzle olive oil on top and rebake till the top gets sunburns…

Yum yum…

Crazy veg’zza

That looks weird but that’s a really delicious…veg’zza. A crust of carrot, a sauce of black bean, a spicy chizz’, aubergines, olives. The only thing is the texture of the crust could be improved (see below).
It’s plant-based, gluten-free if you choose the right miso.

Prebaked crust : grated carrot + 1 tbs of potato starch + salt + nutmeg. I place it on a sheet of rice paper, and painted with oil. I hope the rice paper would offer some support. After pre-baking it did.

Sauces and topping prep’ :
-Kuromame black soy beans. They are cooked (my frozen stock). I mashed them with a fork, flavored with curry spices.
-yellow chiiz’ : miso + sakekasu (sake lees) + turmeric + a little olive oil and enough water to make it a sauce.
-aubergine : steamed 2 minutes in micro-wave