Veggie quickie

GOURMANDE in OSAKA

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A simple veggie lunch plate, with a refreshing dessert. It’s hot, which is normal for the season, even if the news want to make us believe it’s a surprising phenomenon. I eat in consequences.

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I’ve started with the mushrooms, cooking them in olive oil with minced garlic and salt. Then added red cabbage.

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Then mixed in natto, goya (bitter squash), mitsuba leaves and stalks.

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On top : flakes of chili pepper.

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I bought these cubes of nata de coco. I really like eating them very cold in Summer. I’ve covered them with home-made coconut yogurt and sprinkled a little nutmeg.

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