A green year of savor’hits

green

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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Grilled cauliflower

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Simple and delicious grilled veggie meal with a fresh fougasse bread.

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Sliced Spring cauliflower and onion, painted with olive oil. Salt, pepper.

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Roasted 15 minutes under the grill.

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Sprinkle paprika on top. Serve with edamame for more proteins …

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…and baby leaf salad.

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The dressing is leftover of Korean pancake dipping sauce (soy sauce, black rice vinegar, chili peppers, onion…).
The bread is in another post.

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Pesto and pop Eden salad

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That’s a pretty crunchy lunch. That’s all lightness but that was very filling. I don’t think these pink flowers are edible. They decorate South-Asian dish. Their presence gives a paradise dream touch to any dish. I picked a box on sale, and I’ve build my jungle around them.

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Starting with a bunch of fresh basil.

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Let’s pound a pesto in the mortar : basil, sesame, garlic, salt. Plus : olive oil, lemon juice.

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Rosy spring cauliflower.

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Other raw veggies : new onion, yellow bell pepper, cucumber, favas (broad beans).

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The raw vegetables marinated one hour in the pesto.

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Place the veggies on a bed of baby leaf salad and more basil leaves.

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Add freshly roasted pop corn on top. Add flowers to decorate.

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Romanesco and cauliflower green quiche

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Get the green burgeoning quiche out of the oven…

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Take a generous wedge ! That’s another fancy plant based meal.

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Two cousins : romanesco and classic white cauliflower.

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Dough : 1/2 cup flour + 1 ts of matcha green tea + a pinch of salt + 1 ts olive oil + hot water
Batter : 1 cup pasted cauliflower, 1/2 block of tofu, 1tbs potato starch, 1 ts miso, 1 tbs sakekasu (sake lees), marjoram, salt, pepper, nutmeg
Garnishing : young onion, cauliflower, romanesco, fresh marjoram

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I pre-baked the crust together with the onion, before garnishing, then drizzle olive oil on top and rebake till the top gets sunburns…

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Yum yum…

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Cauli-sesame

Cauliflower and sesame.
A delicious purée that changes from the classic potato version. It’s extremely creamy nutty and later, it’s very light in your tummy. Ideal for lunch on day behind your desk.

Cauliflower boiled till it’s half-cooked, plus home-made roast sesame tahini, salt, pepper.

Roasted sesame seeds on top.

Sprouts of water morning glory around.

L.O. cauliflower vichyssoise

Cooking leftovers. I had used the “flower” part of the cauliflower for another recipe. The boiled stalks and leaves gave 2 big bowl of soup. Chilled and served with parsley, simply, that makes a tasty vichyssoise-like soup.

It’s very thick. The taste is well balance, it’s very refreshing.

A garden cucumber. I has not the standard shape like in the shop, but it tastes much better.

With yogurt.

Let’s eat yellow. Some parika.

Natto, double yellow : mustard and turmeric.

A yell’ side.

Terrine de chou-fleur, refreshingly blue

This tastes blue…

Chilled cauliflower terrine. The simple and elegant star of the Summer buffet.

The whiteness has a few small blemishes due to black pepper and the blue bits from blue cheese (that hardly blue in the first place).

It’s mostly made of cauliflower.

And blue cheese. Just 2 flavors. A match in even.

Texture is soft, light, cooling, yummy…