Simple and delicious grilled veggie meal with a fresh fougasse bread.
Sliced Spring cauliflower and onion, painted with olive oil. Salt, pepper.
Roasted 15 minutes under the grill.
Sprinkle paprika on top. Serve with edamame for more proteins …
…and baby leaf salad.
The dressing is leftover of Korean pancake dipping sauce (soy sauce, black rice vinegar, chili peppers, onion…).
The bread is in another post.
Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.
That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).
Then this became popular to make sushi… So why not rolling in the veggies ?
(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)
And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.
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.
Today’s Spring roll are blue, leafy and full of crunchy veggies. I dip them in delicately creamy lemon balm pesto sauce.
The blue color comes from takana (Japanese mustard leaves).
I’ve used 3 layers of rice paper. First 1 layer of RP, 1 of leaves, 1 of RP, the other veggies.
I’ve rolled that and wrapped around 1 more RP. So the blue takana leaves are visible, and some green parts too. They don’t reveal the filling.
Inside : grated carrot, broad beans (blanched), young onion, powdered roasted sesame seeds and a little curry powder blend.
Pesto : lemon balm, a few leaves of beet greens, garlic, olive oil, salt. Plus some water to make it a sauce.
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…
