Leaves and buds, plant powered early Spring meal

The big lunch. A veggie orgy.
You have seen already 3 dishes, here is the final installment.

I cooked this with all the veggies leftovers I had. Spring cabbage and maitake mushrooms that you see here. Also onion, kintoki red carrot and I’ve added potatoes. At the end, more greens of shungiku.

The veggies are cooked without oil, steamed in the pan. Just salt. They bring enough complementary flavors.

The dish : jardinière de légumes (vegetable garden lady). That looks dry, but it’s very mushy, soft and juicy.

Garlic and yuzu sautéed tsubomina. That you are detailed here.

The main dish maybe is the tofu on wasabi leaves, from this post.

The last slice of this delicious black sesame azuki bean terrine that I had frozen, a while ago (here). I had 2 huge bean terrines that fed me for a while. Now I need to bake the next ones.