Mexiiiiiico…ooosaka !

Today’s lunch is Mexican style and plant based. I tried to make it not spicy for a guest not fan of hot chilis but, but…

Home-made whole wheat tortillas

Azuki beans, simmered with red wine, paprika, onion, garlic, a few shishito peppers, lots of cumin, thyme, a little cinnamon, nutmeg, black pepper, olive oil.

Mitsuba leaves, grilled shishito and avocado.
The idea is to fill the tortillas with beans and these greens.

Problem : Shishito peppers are usually not spicier than bell peppers. But it’s the end of Summer, and these are relatively hot… That’s great for me, not for those that have a sensitivity to hot peppers.

Side dish : okonomiyaki cabbage. Well it’s simply stir-fried with garlic and ginger, then flavored with sauce (Bulldog) for okonomiyaki.

As a dessert, double chocolate muffins :

Skillet pizza, plant based

When it’s hot, you don’t want to heat more the kitchen by boosting the oven in pizza mode… plus you’re too lazy to knead the dough. So that’s how you can make a pizza :

1. Quick dough : flour, baking powder, salt, olive oil and water.
2. The dough can be cooked immediately in a skillet (no oil, a wet lid on top to create steam).
3. Tomato paste and olive oil on the dough…

That really “grills” the dough and brings a pizza flavor.

Summer produce.

I’ve steamed the aubergine and the onion. The sweet corn and the peppers are raw.

Veg’ cheese : sakekasu (sake lees), miso and olive oil

Passed under the grill 3 minutes to color the sauce. That step could be skipped and the garnished pizza could be fully cooked in the skillet.

Le retour de la tarte polenta

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

la gritzza

Same sunshine crust.

Ratatouille vegetables.

La nattolita

Another mayo pizza. Maybe this one is not at everybody’s taste.
Japanese pizza (mayo potato)
Same dough with nuka (rice bran) and yuzu mayonnaise. I covered it with natto, diced onion, julienned shishito peppers, a few bits of raw ginger.