A green year of savor’hits

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A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014

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Romanesco and cauliflower green quiche

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My experiments in plant based milks and yogurts


Simple nori okaki. Make your own Japanese rice crackers.

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Sesame sweet and sour tofu


Mehari sushi, the leafy snack

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Gifu squash and fondue-pa’


Avocado edamame breakfast croquettes, my simple recipe

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Green gnocchi in yellow curry soup

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Salade de crudités updated : veggie nori-maki

vegan ramen burger
black bean ramen burger

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The grapes of waves. Okinawa’s green caviar.
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Ultra simple green freshness : kabosu lime pie

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Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

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The crust : oatmeal + black sesame.

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The filling : avocado + kabosu citrus.

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In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

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On top, whipped coconut cream and ribbons of zest.

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Mmmmmm…. luscious !

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Mexiiiiiico…ooosaka !

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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…

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Home-made whole wheat tortillas

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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.

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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.

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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 :

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Dukka truffles

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This is not a sweet but a savory appetizer or a veggie side dish. Green and fresh inside, nutty and spicy around.

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I already made something similar (see here).

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Take boiled edamame (fresh soy beans) and paste them very roughly.

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Add avocado.

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Sprinkle juice of yuzu citrus.

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Mix well and form balls.

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Roll them in dukka, the Middle-East spice mix.

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Masala fresh rolls

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Today’s Spring rolls.

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Here are all the ingredients. As you can see a garam masala Indian spice mix…

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Mushrooms and avocado sprinkled with lemon juice. Onion and goya bitter squash are sliced, salted and later rinsed. Grated red cabbage and bell pepper.

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Steamed bean sprouts.

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Natto.

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On rice paper. Roll and serve fresh.

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Avocado romanesco chilled soup, zaru soba, frozen tofu

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A fresh and green lunch.

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Avocado, blanched romanesco cauliflower, lemon, a little garlic, a pinch of salt. All that in the blender, with a few ice-cubes.

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That gives a velvety green soup, filling and refreshing.
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This tofu was firm tofu (momen, cotton) that I froze, then thawed. The texture and taste change. It gets closer to yuba.

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With goya.

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Juwari soba, 100% buckwheat noodles, boiled and refreshed in iced water. A chingensai (bokchoi) similarly prepared. With shredded shiso leaves.

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The tsuyu dip is made of a broth of dry shiitake mushroom, shoyu and mirin.

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Causa maki. Lima-Osaka fusion.

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A Japanese-Peruvian fusion. Causa rellena the Peruvian, stuffed mashed potato, and makizushi the sushi rolled in nori seaweed.

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PLUS

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And that rocks. Of course, since the success of the food chain Nobu, Peruvian-Japanese fusion cuisine is famous over the world. Except here actually. There are many Peruvian residents (mostly people with Japanese origins that got a visa to come over the 80’s), but few Peruvian eateries and these tend to propose purely Peruvian dishes they may be nostalgic about, not a mix. That makes sense.

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Normally you need yellow potatoes. I colored some with turmeric, flavored with grated onion, habanero chili powder, salt and grated onion. Let that chill a few hours.

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Red onion : cut, salted, let a while, rinsed.

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Then carrot, negi leek greens and avocado.

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Rolled on a sheet of nori. That would need more support than a rice roll, so I’ll use 2 layers of nori next time but that was the last one.
Cut. I’ve eaten them like that, with nothing added, they were very tasty.

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