Tofu lasagna and farm fruits

Not the Italian lasagne. 豆腐ラザニア tofu rasaniya It’s a Japanese comfort dish. Not an homonym, it’s really inspired by the pasta dish but without the pasta. You are left with very soft tofu in Italian style sauces. Warm and tender. It’s usually served with rice.

Fruits like those you pick in the backyard. I went to the countryside. I have some from a farm, others from farmer’s market. They are the fruits you can see in local woods right now, kaki persimmons, mikan oranges, yuzu citrus. You can see two types of kaki, some rounds and some ogive ones. The latter may be shibui (tart) and the farm lady said we should guess… A bit of branch is left and if they are tart, we can do that.

That’s a quickly thrown casual meal. I had tomato sauce, silky tofu and these blanched veggies : bell peppers and ninniku no me (garlic stalks).

For the cheezy sauce as usual sake kasu, miso and this time the oil was sesame oil. I have added grated ukon (turmeric).

Alternate and bake. I topped with toasted bread crumbs.

Genmai, brown rice. I was given good farm rice too.

Serve very hot. Mmmm…

Rice-lentils and baked spicy azuki lunch

Another nutritious and delicious plant-based lunch, doubly boosted in plant proteins with two types of pulses : beans and lentils. And a dynamic salad.
That’s ready very quickly if you plan a little. As faithful readers know, I cook beans in big batches and freeze in small portions, in muffin molds. Then you have to think about soaking the rice and lentils the night before (you can do without in case you forgot, but that’s better to do it right most of the time).

Azuki beans (boiled, I had them frozen), with gochujang and kimchi, two Korean products. I mixed, covered with bread crumbs.

Baked and sprinkled a little fragrant sesame oil and chili flakes on top.

Brown rice and lentils, soaked overnight and cooked in the rice-cooker together.

I stir-fried an onion, a little garlic, ginger slices, added the rice, turmeric, a little garam masala spice mix.

Kabocha salad made in last post.

Ultra simple green freshness : kabosu lime pie

Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

The crust : oatmeal + black sesame.

The filling : avocado + kabosu citrus.

In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

On top, whipped coconut cream and ribbons of zest.

Mmmmmm…. luscious !

Autumn colors (2) : carob pancakes

Mix 50% flour and 50% carob powder, add some baking powder, a little cinnamon and nutmeg. Whisk. Pour in coconut milk, enough to obtain a creamy batter. Let 10 minutes.

Heat a pan, pass a little oil. On medium heat, pour batter to get 2 mm of thickness. Cover. When the lid is hot, pass on low heat.

Done !

One side has lots of holes.

With a coconut milk café au lait.

They are delicious with a little raspberry jam, and coconut cream.

Autumn colors (1) : Pumpkin crust

A pie crust colored by the golds of Autumn. It’s easy, delicious and you can use it for many recipes or pies, tarts, etc.

The season’s star : kabocha pumpkin. You can use other types of pumpkin, some will be more watery so you will need to add less water.

Kabocha pumpkin crust : 1/3 boiled pumpkin flesh, 1/3 flour, 1/3 whole wheat flour. Plus a little baling powder, salt and enough of the squash cooking water to for a dough.
It’s not very solid when raw, so spread it on a silpat or a plastic film.

That gives the neutral version for both sweet and savory pies, but you can add sugar or salt and spices too.

Then I baked them at 160 degrees, about 30 minutes.

A dessert version, very lazy. I’ve garnished with coconut cream, walnuts, unsweetened chocolate (100% cocoa mass), cinnamon. The only “sugar” is a minced prune.