Today my greens have joyful colors.
They sell them as spinach but that’s not the common spinach. They are definitely beet leaves, what some call Swiss chards.
To garnish pasta in garlicky tomato sauce. Topping is cheezy sauce (sake kasu, miso, olive oil).
That’s the follow-up of the previous post about the bean ball. Add pasta and salad and that makes a delicious Summer lunch.
Home-made matcha (green tea) pasta.
Creamy cheezy pesto dressing.
That’s made with the leftover of this :
The filling of the balls : sakekasu (sake lees), tofu, salt, olive oil. I’ve added more olive oil, lots of basil, a little garlic, a little vinegar and some water.
That makes a perfect dressing for a mix of baby leaves.
So that’s this month’s Daring Cook’s challenge.
The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.
Meatballs !
There will be several posts that will appear in the next days on this topic with Japanese chicken meat balls (tsukune) :
yakitori
So let’s start with this “Italian” version.
Yes, no meat in sight… and well bean versions are allowed.
Taisho kintoki red beans (boiled), garlic, onion, black miso, herbs (oregano and basil), paprika, hot chili and a little potato starch for the binding.
Chinese black miso is the main flavoring.
The cheezy filling is sakekasu (sake lees), tofu, olive oil and salt.
Then they can be steamed in a steamer or in a micro-wave (200 watts). Served in tomato sauce. They are equally good hot and cold.
Yummy veggies ! Another plant-based meal full of broccoli and potatoes.
Miso and sakekasu (sake lees) bring the cheese-type flavor.
Wash well the potatoes, grate them. Grate an equal amount of broccoli stalk. Steam the 2 for 5~10 minutes (till it’s al dente).
Mix in the miso, sakekasu, grated garlic and half a block of tofu. Flavor with coriander seed, black pepper and nutmeg.
Add in some “flowers” of broccoli, and cut Italian parsley.
Form big balls, pat them with potato starch. Cook in a little oil.
Ready !
More steamed broccoli.
A little Japanese style kimchi as a side.
It’s really very creamy, and mmm… mmm…
Inspired by Nori Croquante. Well, that’s very far from what she served here:
curieux légumes faux-magés but you can see the relation.
My local random little salad : konnyaku (in white), green beans, okra, sudachi lemon and cilantro.
Mmmm, that’s the less worse photo… The idea is the sauce that gets a cheese-like texture. It’s a combination of okra and vegetal milk (here coconut + coconut cream). Add a pinch of salt. Pour on the veggies.
That’s so pleasantly refreshing, the white color plus the texture.
Merci pour l’idée !
GOURMANDE in OSAKA 