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.
Rice and beans, Japanese style. I think the shiso flavor is a nice companion for black beans and I had already paired them :
Kuromame, black soy beans. Soaked and boiled. They take lots of time to cook… depending on size and how old they are. Hard to predict, but don’t start now and expect serving them for next meal. Cook them the day before.
So I recooked the boiled beans in an oiled pan with onion, garlic, cumin seeds, a little paprika, salt. When the onions were cooked I’ve covered with bean cooking broth, let simmer. At the end, added cut shiso leaves in the beans, and some on top.
It’s a mix of genmai (brown rice) and akamai (red rice).
A simple soup : nameko mushrooms, hijiki seaweeds (dried), water. Then a little soy sauce when it’s cooked.
Steamed mizunasu aubergines and shiitake mushrooms.
A deliciously flavored soup curry, with kabocha, wine flavored kuri chestnuts and hanamame giant beans. And a side of cilantro falafels. Some people are genetically designed to hate cilantro/coriander and it takes a really bad taste in their mouth. That’s really sad. I have to luck to appreciate this herb and I never have enough of it.
Soaked chick peas, mixed with onion, coriander (root, stalk, leaves), chili flakes, Sichuan pepper, salt.
Served with a dip of harissa… well it’s mixed with tomato sauce. Cucumbers, cilantro (the leaves) and shikwasa citrus salad.
Mmm… a dream if you love both falafels and coriander.
Kabocha pumpkin curry :
A cut of steamed kabocha, steamed with skin. Pasted with 1/2 block of tofu, 1 tbs of Japanese curry spice mix, 2 tbs of sakekasu sake lees, salt, water. I simmered the mix till it became thick. Garnished with hanamame beans and wined chestnuts :
White wine chestnuts :
That’s ideal if you have chestnut that start to dry a little.
Soak them 2 hours, then you can easy cut out the hard shell.
In fresh water, soak overnight, you can then take away the inner skin. Most of it. A large part of it. Actually, you want to leave a small amount for flavor. Break them in 2 or 3 parts.
Then I’ve drained the chestnuts, put in rice cooker, added a glass of white wine, a little sugar, a pinch of salt, 1/2 glass of water (to cover). Switched on. That stopped when the liquid had evaporated. You can do it in a pan or a crock-pot, simply simmer very gently.
They are good to add to sauces and dishes, just a few to pinpoint. You will discover the refined taste.
A nice meal, rich in legumes and fragrances.