A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014
Romanesco and cauliflower green quiche
My experiments in plant based milks and yogurts
Simple nori okaki. Make your own Japanese rice crackers.
Avocado edamame breakfast croquettes, my simple recipe
Green gnocchi in yellow curry soup
Another lunch full of veggies. I have big ones to finish :
Romanesco.
Okinawa’s lime.
Edamame for the proteins.
In green Thai curry, with coconut milk.
With rice and a fruit.
A very simply lunch, for a busy hot day.
Boil a bundle of somen noodles. with 1/2 onion. Refresh in cold water. Put in a bowl cover with iced water.
In a second pan, make a dashi stock with kombu seaweed and dry shiitake mushroom. Add veggies (okra, bell pepper, edamame). When they’re cooked, mix in a tbs of miso and refresh with ice-cubes.
Combine the noodles and the soup. I’ve let the shiitake and I’ve cut a few ribbons from the piece of kombu seaweed.
Add toppings :
Ribbons of nori seaweed cut from a sheet. The color is slightly purple as that’s raw nori (often for sushi, it’s grilled). I’ve also added sesame, chili flakes and sticks of peel of kinosu lime (the yellow bits).
Let’s make crispy kurokke (Japanese croquettes) of kabocha and green veggies, with a creamy pesto dip. That’s quick, easy, healthy, yummy.
Green : I mashed steamed favas (broad beans) with a fork, added diced steamed broccoli stalks, salt, pepper, a little kabosu lime zest.
Orange : I mashed the flesh of steamed kabocha pumpkin with salt and paper. Added boiled black edamame beans.
I’ve toasted bread crumbs, added black pepper and a few chili flakes. Rolled the balls in it.
NB : you can sprinkle oil on the crumbs before toasting for a more fried taste.
They can be eaten cold, in a bento lunch box. Or reheated.
In the blender : basil, salt, garlic, walnut, a little grated zest of kabosu lime, a little juice. Then I’ve added silky tofu to get the creamy texture.
Serve the sauce as a dip for the kurokke.
The inspiration is the Belgian dish carbonade flamande, a beef stew with dark beer. It’s hugely adapted to my local ingredients. I had that alcohol free beer to finish and some frozen beef meat leftover. And season’s produce waiting to be cooked. All that took us away from the rich original Winter dish, but that’s ideal for now as weather is hot (versus sooo hot before).
I’ve started by pan-frying a sliced onion till they get a golden color. Added beef thinly cut (2/3 defrost), a chunk of kurozato black sugar, thyme, a little fresh ginger, a piece of dry chili pepper and 2/3 of a can of beer (alcohol free). Covered. Let 15 minutes on low heat. The meat is so thin that it cuts very quickly.
I’ve added croutons made of toasted abura age (fried tofu pockets) with mustard spread on it, a little water, salt, pepper. Let 15 more minutes.
Served with more croutons and thyme on top. And I had veggies :
Small long satsuma imo sweet potatoes.
I steamed them with kabocha pumpkin and small potatoes.
Freshly boiled black edamame.
GOURMANDE in OSAKA 