Today’s lunch is Mexican style and plant based. I tried to make it not spicy for a guest not fan of hot chilis but, but…
Azuki beans, simmered with red wine, paprika, onion, garlic, a few shishito peppers, lots of cumin, thyme, a little cinnamon, nutmeg, black pepper, olive oil.
Mitsuba leaves, grilled shishito and avocado.
The idea is to fill the tortillas with beans and these greens.
Problem : Shishito peppers are usually not spicier than bell peppers. But it’s the end of Summer, and these are relatively hot… That’s great for me, not for those that have a sensitivity to hot peppers.
Side dish : okonomiyaki cabbage. Well it’s simply stir-fried with garlic and ginger, then flavored with sauce (Bulldog) for okonomiyaki.
As a dessert, double chocolate muffins :