Oya imo taro on green sauce béchamel

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The “parent” of 里芋 satoimo (Japanese taro) are on the market, they are called 親芋 oyaimo parent potato. That’s not classic sauce béchamel, but the texture is similar.
Let’s start with the beans, well the side dish :

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Making pattzuki bean patties with azuki, miso, sesame, onion, parsley, kabocha skin. It is spiced by turmeric (very visible here) and paprika powder plus a few chili flakes.

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Pan-fried.

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The redness comes while cooking. Served with leaves of komatsuna.

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Oya imo, a big taro.
Here is a photo of family of 親芋 oyaimo, the parent with its kids and grand-kids :


oyaimo
from this blog いきもの は おもしろい!

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I cut and peeled a thick slice, boiled till tender.

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The sauce is green as it contains lots of fresh parsley.

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Fry minced onion, garlic, feet of shiitake mushroom. Blend together silky tofu, white wine, a tbs of potato starch. Add into the pan. Season with salt, pepper. Simmer.
Let cool and pass in the blender with 2 volumes of fresh parsley per volume of sauce. Reheat slowly before serving.

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The oyaimo with sauce and steamed stalks of komatsuna.

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La France sur tartelette (pear chocolate no bake pie)

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A fresh plant based dessert to showcase the first ラ・フランス (“la France”), that’s how they call these locally cultivated 洋なし yonashi (Western pears).

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I made the crust in the blender : half oatmeal, half sesame seeds, enough prune to make a binder. No cooking, let dry in the fridge or shortly in the freezer.

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The cream : sesame seeds, cocoa, sweetener, vanilla extract and silky tofu.

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Toppings : raw pear slices and a chip of 100% cocoa mass.

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Dacquoises glacées aux saveurs de chocolat, noix et poire.

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A light biscuit dacquoise refreshed with pear and ice-cream. A French sweet plate announcing Autumn…well end of Summer…ok, the end of mid-Summer. No, we won’t have snow tomorrow, but it seems we’ve passed the peak of heat. Let’s celebrate with a little baked dessert.

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Walnut flavored mini-muffin sized dacquoises.

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Aren’t they fluffy ? The dacquoise is really great, that’s the macaron in less heavy.

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Soft-serve version of the brownie ice-cream. That would look nicer with fully frozen ice-cream but there was not enough time.

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Des poires pour la soif. Pears for thirst is a French old saying.

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This is a cake in parts…

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Le retour de la tarte polenta

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Tarte polenta aux légumes.
It’s a new and more French version of :

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Same sunshine crust.

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Ratatouille vegetables.

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Red dosa

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Another version of the Indian pancake. I had soaked enough grains for 2 batches.

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That was the occasion to cook these long red peppers. They are not hot at all.

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Same process as the previous green dosas. I’ve added a whole red chili (minus stalk and seeds), a little minced onion, garlic, ginger and some masala spice mix.

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Okra.

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Scramble tofu with basil, black pepper and salt.

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Goya bitter cucumber.

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I made coffee jelly (with agar).

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Served as dessert, sprinkle with cinnamon and nutmeg.

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Broccoli basil dosa

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An Indian style pancake with *local* produce. That would be a breakfast, that’s great for a hot hot day brunch too.

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For the batter, rinse and soak lentils with brown rice, at least overnight. My ration 1:1 is high in lentils, I like it.
The next day, put the mix in the blender, add salt, turmeric and a little baking powder.

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Add cut broccoli stalks and shredded basil. Mix a little more. If you have some broccoli florets you can cut them and add in the batter without remixing.

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Cook thick crepes.

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Summer kabocha, boiled then refried with spices, onion, ginger, garlic.

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Completed with edamame beans.

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Spicy kinako bread with creamed edamame

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Triple power snack : edamame (green soy beans), kinako and sesame.
That’s an interesting very bread-like quick bread, and it happens to be gluten-free.

Kinako is made by roasting dry soy beans, then making them into a flour. It’s a common ingredient of Japanese sweets.

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Mix : 1/2 cup kinako, 1/2 cup oatmeal, 2 tbs yellow and black sesame (half ground, half whole), 1/2 cup onion (half ground, half thinly cut), 1 dry chili pepper (without seeds, thinly cut), black pepper, salt, 1/4 ts of baking powder. Wet with water
Spread and level between 2 sheets of baking paper. Sprinkle sesame seeds on top.
Bake 15 minutes at 120 degrees Celsius, then cut and bake 15 more minutes at 180 degrees.

Warning : the chili pepper’s hotness will develop, so skip it if you are sensitive to it.

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The result is a soft and compact dark bread. Let it cool overnight so flavors can develop fully.

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For the cream, pass in the blender freshly boiled edamame, a little cold water, lemon juice, a small piece of fresh onion, salt. Let cool in the fridge at least 2 hours.

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