wasabi for a refreshing tofu dish. That’s a combination of two interesting textures.
wasabi root. I’ve simple grated it. That’s very different from the product in the tube. More flavored and less strong.
Okra (gombos). They have a huge jelly strength hidden in them. Like this :
Okra tororo : blanched okra, chilled, pasted in the blender. Flavored to taste with grated wasabi and soy sauce.
You can, for instance, serve
okra tororo with soba.
Frozen cotton tofu (
momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.
In small cubes.
I’ve poured the
tororo on the tofu.
August 20, 2013
(quick) 5 minutes active cooking, diet, health, Home-made Fait-Maison, hot weather food, Ingredients, Japan/ cuisine japonaise, savory, Uncategorized, vegan, vegetarian, With recipe •
Hot like hell ? Let’s escape. I’ve boarded the flying
tagine for a culinary trip to couscous world.
Lots of veggies and grilled
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.
After forming round
kefta balls, I pan-cooked them.
Okra, bell peppers, aubergine, chick peas…
These watery veggies are hydrating, and the spicy balls help bearing the heat. Plus it’s mmmm….
A surprising spicy and playful vegan lunch. That’s very simple. I was not really inspired for the tittle.
3 quick plates :
– natto (fermented soy beans) with steamed okra mixed with mustard
-freeze-dry tofu stir-fry
You can buy
Koya-dofu (blocks of dried tofu) and rehydrate them, or freeze some leftover of fresh tofu (squeeze well after defrosting). The tofu takes a sponge-like texture and a milky after-taste. I briefly pasted them in soy sauce, turmeric and sansho (Japanese Sichuan paper) and stir-fried with the beans, olive oil and garlic.
That’s really full of flavor and a set of interesting textures.
Both okra and natto have their “glue” texture. Mix and play.
A good stew. That’s slow cooking for lazy people. You fill the pot and it cooks by itself.
Gumbo z’herbes (vegetarian). Chicken and sausage gumbo.
I had frozen some gumbo roux. So I used it with other items I had in the freezer and fridge :
Gombos (okras). As we say in my place, if my uncle had none, I’d call him “my aunt”. If my gumbo had no gombos, I’d call it a cassoulet.
Broad beans AKA favas.
Black soy bean.
Natto (not frozen).
The fermented flavor of natto (fermented soy beans) gave a great touch here. So I thought : Let’s be crazy ! And I have salted with miso, another fermented product.
Then spinach and fresh basil. Plus the Cajun spices.
A colorful stew. Delicious !
That’s a one dish meal. Enjoy with rice or bread.
A simple Indian style one plate meal.
making appam pancakes
My plum chutney.
My chunky ume plum chutney
Kabocha stir-fried with green chili, onion, garlic, ginger, whole spices, ground spices and cooked chick peas.
Red okra marinated in lemon juice and coriander.
What more do I need ?
Well that’s easy, filling and full of flavors.