Black vinegar bell peppers on polenta, and garlic tofu dices

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The sourness and crispiness of the veggies contrasts with the soft heaviness and sweetness of the polenta…

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Yellow and red paprika peppers, and green sweet long chili. With a young onion, I made a stir-fry, flavored with garlic and olive oil.

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Soft polenta (microwaved).

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I cooked the tofu with the veggies before making the sauce, it’s nicely flavored with garlic. Added dry chili pepper (fried together with the tofu), black pepper, paprika powder and salt on top.

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The sauce is soy sauce, black rice vinegar, a pinch of sugar and a little potato starch. Sweet and sour.

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Polenta + veggies.

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+ tofu.
= a happy stomach.

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Carotene lunch

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Baked paprika, carotene powered.
I am not sure the body tells what it needs, but I wanted to eat this yellow orange color. I like thinking these food bring a lot of antioxidant β-carotene that I need now. Even if I’m wrong, I’ve eaten something good.

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A yellow paprika and carrot *okara*. I made carrot juice, they are the grounds.

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The filling is azuki beans, new onion, the carrot *okara*, turmeric, garlic, chili pepper, salt.

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Baked. I’ve put a drizzle of olive oil on top. That favors vitamin absorption.

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Today’s salad : chrysanthemum, young onion (salted, let 20 minutes, rinsed), parsley and ninniku no me (garlic stalks).

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Dessert : citrus flavored torta di riso (see here).

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A nice little three course meal, ready in few minute. The dessert was made a few days ago.

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Veggieful crêpe festival…

February 2nd, Chandeleur, French crêpe day. Let’s make them colorful to celebrate the Spring. The weather is really cooperating…

Carrot crêpes.

Spinach crêpes.

With 2 fungi, shimeji and shiitake.

Wrapped !

Butter shoyu shrimps with soba and steamed veggies


A simple lunch with flavors color, and a little butter.

The shrimps are cooked in butter with a little shoyu (soy sauce). That gives a rich flavor. This combo has become a new classic of Japanese cuisine and is often used with seafood.

The soba noodles have been reheated in the rest of shoyu butter sauce.

Veggies for vitamins and fibers. Red kintoki carrot, green beans, tender green fava beans, mini-daikon.

Mmmm…