As the title says.
Okayu, rice porridge. An many pickles. It’s simple, colorful, feeling and very tasty.
I had a cold, not much appetite. That was perfect.
Umeboshi, salty plum, with the red shiso that comes together.
Aka kabu, red Kyoto turnip tsukemono.
Cornichons à l’estragon, with the onion from the same jar. Behind, a few capers.
Toasted abrura-age (fried tofu) and 2 sesames.
All the topping are ready.
And the rice. Just good brown rice, longly simmered in water.
Another nutritious and delicious plant-based lunch, doubly boosted in plant proteins with two types of pulses : beans and lentils. And a dynamic salad.
That’s ready very quickly if you plan a little. As faithful readers know, I cook beans in big batches and freeze in small portions, in muffin molds. Then you have to think about soaking the rice and lentils the night before (you can do without in case you forgot, but that’s better to do it right most of the time).
Azuki beans (boiled, I had them frozen), with gochujang and kimchi, two Korean products. I mixed, covered with bread crumbs.
Baked and sprinkled a little fragrant sesame oil and chili flakes on top.
Brown rice and lentils, soaked overnight and cooked in the rice-cooker together.
I stir-fried an onion, a little garlic, ginger slices, added the rice, turmeric, a little garam masala spice mix.
Kabocha salad made in last post.
Amuse-gueules are small stuff to entertain your snout. The hat of a shiitake is the perfect size.
Soaked bulgur is the base, with red onion, garlic, thyme, olive oil, salt, pepper…
Baked till golden. Serve hot.
An Indian brunch maybe not so Indian… Well, dosa is the pancake from India, but this recipe has traveled via Canada, it seems.
This month is a retro challenge, as we had to pick an older one we had not done yet, so mt choice was September 2009’s Indian Dosas (Vegan Style) :
The 3 elements : curried chick peas and veggies, dosa crepes and the coconut sauce.
The curried chick peas with shishito peppers and kabocha pumpkin.
The coconut gravy with a shishito pepper and a little bit of habanero pepper.
I made the dosas with plain flour. Well, that’s easier and quicker, I prefer rice and lentil dosas :
Side veggies : goya bitter squash and cucumbers.
So let’s fill the crepes…
… pour the sauce and sprinkle coconut snow.