Vitamin colors

Three refreshing dishes to munch over hot days. Mix and wait. They served as side for several meals.

Step 1 : leafy tabouleh

Grating ginger.

Grating yuzu peel.

Cutting molokheya. Adding the ginger, citrus peel, leaves, turmeric, onion (grated too), garlic (grated too), salt and water to couscous.

Mix and wait.

Step 2 : green purple coleslaw

Just red cabbage, green bell pepper, daikon radish (grated in threads), yuzu citrus juice. Mix and wait.

Step 3 : grilled Summer salad

Aubergine, red bell pepper and green bell pepper roasted in the oven toaster. Then seasoned with olive oil, rosemary, chili flakes, salt. Mix and wait.

Summer veggie couscous and pattzukis

Another simple plant-based lunch…

Cooked couscous, with turmeric, ras-el-hanout spice mix, carrot chips and sweet corn. Cherry tomatoes. Rape blossoms.

Pattzukis (azuki bean patties) and goya (bitter squash).

Add a little harissa.

2 plates for a lunch ready in 10 minutes.

Chickpeas three ways for a casual Summer lunch

Transforming a bowl of freshly boiled chick peas into 3 dishes.

Falafels. It’s better to make them from raw chick peas, but I’ve mashed boiled ones with a little potato starch for binding, added randomly spices, mint, lemon balm, and the brown thing is the ground of sobacha.

Pan-fried.

Chickpeas in a tomato tabouleh with… what was in the fridge, sweet corn, ninniku no me (garlic stalks), bell pepper, green soy beans, mint too. And harissa.

Served with salad spinach.

Chick peas with lemon juice and lots of tahini (sesame paste) to make a creamy hummus. It’s a sauce for the falafels.

Table tricolore. Three taboulés.

Too hot to cook… Let’s just mix, wait and eat.
Taboulé is the king of Summer.

Or couscous ? Both.
To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.

Yellow.

Turmeric, raisins, red bell pepper, chick peas, herbs.

Red.

Tomato paste, chick peas, sweet corn, green bell peppers, herbs.

Green.

Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).

Summer veggie tagine with merguez-keftas

Hot like hell ? Let’s escape. I’ve boarded the flying tagine for a culinary trip to couscous world.

Lots of veggies and grilled kefta-merguez.

Merguez are suppose to be sausages, the name implies the shape of ahem… Well I didn’t bother casing them.

I just prepared ground beef spiced like merguez filling. I made a random spice mix. There is garlic, a good dose of chili pepper and an insane amount of red paprika.