Creamy quiche, sautéed taro, fiery miso

It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.

I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.

A good kabocha miso soup.

I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.

Added a few green peas to reheat.

Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.

Creamy quiche. It’s plant-based and gluten-free.

A filling lunch, very tasty.

Vivid Spring one plate lunch

Another quick and delicious meal full of veggies.

Stir-fry in olive oil, young onion, a dry chili. Add it ninniku no me (garlic stalks), green peas, fava beans, a cucumber cut in thick slices and al dente pasta.

Add tomato sauce (passata) and turmeric powder.

When sauce is absorbed, add spinach, and cut parsley …

…as a topping, with a few ribbons of raw new onion.

It’s crunchy and so green.

Veg veg burgers, and Bulldog

Veg burgers again, but new ones. They are never the same.

The carrot and romaine are the byproduct of juicing. I have added a little potato starch as a binder, and spicing is very light, salt, black pepper, a pinch of curry spices.

They had to be “lightly flavored”, because I have put some Bulldog sauce on them…

Bulldog sauces
That’s a brand of Worcester-like Japanese sauces, that is relatively classic now as they started in 1905 it seems. Click here and follow the arrows. It’s in Japanese but thanks to the photos, you can see the ingredients of the sauce, fruits, veggies and spices, plus vinegar and salt. The 3 sauces are relatively similar but more or less liquid. I have the 中濃 (chuno) which is medium thick.
Well, I should make mine someday. They are usually called “so-su” (sauce) in Japanese conversation, as that’s the sauce by default.

Heated rounds of bread to make sands.

Creamy garden pasta

Pasta can be very healthy… at the condition you don’t use it to replace your greens. Have both together.
This dish is particularly easy to digest. It’s creamy but not in the Alfredo way.

The Spring produce : green peas and new onion are today’s guests.

That’s a one-pot dish : I add the veggies in the pot with the pasta, just not from the start so they don’t overcook.

For the sauce, I mixed home-made soy yogurt, lots of minced parsley, salt, black pepper and secret touch : coriander seed + nutmeg.

The sauce added on the hot plate will tenderly coat the pasta.

Easter hanami bento

A lunch to bring outside.

In a park… with cherry blossoms.

There are kyaraben (decorated bento) artists that produce masterpieces. I admire them, but that’s not for me.
I just tried to make it thematic colorful, thematic and tasty, without spending the night making it.

Mixed rice (brown and sticky), with green peas, and ninnikunome (garlic stalks) as a fence.

Shrimps and edamame marinated in yuzu juice.

Spring salad : spring onion, potato, parsley, turmeric.
I made both it the night before. It’s a salad that gets better when longly marinated. The ideal bento food.
For decoration : Blossoms of daikon radish.

Not very visible : small pies of potatoes flavored with miso and sakekasu (leftovers). Blossoms of carrots.
Desserts : A kumquat. Easter eggs.

The full menu.

Out there. Yes, an additional dessert, torta di riso (see here). The truth is that was too much. After the bento, I didn’t want to eat the cake, but I’ve eaten it later, for tea.