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.
GOURMANDE in OSAKA 