Leaves and buds, plant powered early Spring meal


The big lunch. A veggie orgy.
You have seen already 3 dishes, here is the final installment.


I cooked this with all the veggies leftovers I had. Spring cabbage and maitake mushrooms that you see here. Also onion, kintoki red carrot and I’ve added potatoes. At the end, more greens of shungiku.


The veggies are cooked without oil, steamed in the pan. Just salt. They bring enough complementary flavors.


The dish : jardinière de légumes (vegetable garden lady). That looks dry, but it’s very mushy, soft and juicy.


Garlic and yuzu sautéed tsubomina. That you are detailed here.


The main dish maybe is the tofu on wasabi leaves, from this post.


The last slice of this delicious black sesame azuki bean terrine that I had frozen, a while ago (here). I had 2 huge bean terrines that fed me for a while. Now I need to bake the next ones.


Tofu on wasabi leaves


Green, fresh… and something that makes little sparkles on the tongue.


These are regular wasabi leaves (wasabi no ha).They are like the smaller version than those used to to make wasabi tsukemono (see here).
They are different from wasabi greens (wasabina), not that I could explain the botanical nuances.

They don’t have much taste actually and it’s disappointing. Well, that doesn’t matter as I find them pretty and you never have too much salad. And I boosted up the taste with wasabi root.


I’ve stir-fried onion, then the minced stalks, then flavored with shoyu soy sauce and a little yuzu juice. I’ve added the cut leaves and let cool.


Served with good fresh silky tofu, and a little grated wasabi root.


Very mushroom, pâté aux shiitakés

That’s a pâté contained in a crust, to be served cold and sliced . This style is more common for meat, but why not for a bean pâté. It contains lots of, you guessed it, big plump fresh shiitake mushrooms.

It really has a strong and delicious mushroom flavor totally different from my previous azuki terrine.

bean terrine

The crust is made with lots of olive oil, flour, turmeric, salt. I pre-baked it.

The mix is 2/3 of cooked azuki beans, a little miso, stir-fried minced onions and shiitake, more onions and shiitake in bigger chunks, walnuts and a little potato starch for binding. Sesame seeds on top.

Baked. It was still soft out of the oven. I’ve let it cool down and rest 24 hours to take it out of the dish. Flavors get deeper and it sets well. Waiting 2 or 3 days would be even better.

Cut and served with crudités.

Carrot and daikon radish in kohaku namasu. This is a dish eaten casually, but due to color symbolism it is also served at Japanese New Year. Everything about it in this box (but click on text) :

Osechi New Year menu

A bear of causa rellena

It’s my version of the Peruvian dish, causa rellena. The principle is a layered cake of mashed potatoes, avocado and some mayonnaise salad (with meat, fish, etc). I think they serve it cold usually. I have no idea actually… As I liked the concept, I made mine.

They use golden potatoes for the color, I had none so I colored my white ones with turmeric, added olive oil and salt too.
My salad is a brunoise of onion, carrot, wasabi greens, in a sauce of tofu, vinegar, mustard, black pepper. All that well drained.

I had only a bear-shaped rice ball shaper to press it, so I got my animal cake. It needed a face…
That makes a delicious salad dish. That could be great in Summer too, but we have cheap avocados right now… I’ll do it again.

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…