Rice-lentils and baked spicy azuki lunch

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.

Today’s bibinbap

Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :

Namul veggies (preparation here)

Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.

The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.

Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.

Add a little broth in the bowl, mix and enjoy :

Hot purple marron pie

That’s a Japanese meal. Yes, you can see natto. That’s not the criteria as I’d fusion natto into any cuisine style. Well, I have rice, a soup, okazu dish, sides. The rice is part of the pie, which is a azuki bean and chestnut toasted rice tart, with hidden fire. That’s a long title but that was really yummy.

These are sorts of hot Habanero hot peppers cultivated in Kyoto and they are hot. Yes, I’m repeating because they are made of fire. I used 2 mm of one and I like my food spicy. I really wish I could use more as they have a really charming flavor.

The base of the pie is freshly cooked brown rice. I’ve added a little potato starch, a little water, squeezed between 2 molds to shape and toasted with the molds, then without.
The filling is made in the mortar : a little dry garlic, miso, very small bits of hot chili, azuki beans (boiled)…

And wined chestnuts.

You could see on the tray a bowl of greens, it’s kikuna, chrysanthemum greens. I have slightly steamed them, just to warm. On the plate, you can see natto, with shiso, ika shiokarai, walnuts. All this is mixed and eaten with the greens. This salad is not plant-based as it contains seafood.

The rest is salty, I wanted a neutral soup. I’ve put dry mushroom (mix) in lukewarm water with a pinch of sugar, let 30 minutes. Then reheated and added sesame seeds.
Oboro kombu seaweed ribons completes it. It’s on the side :

As soon as you put the oboro kombu into the soup, it softens and becomes like this.

Mexiiiiiico…ooosaka !

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…

Home-made whole wheat tortillas

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.