Monthly pick, October in a pumpkin

That was a quiet month of October, with a come back of Autumn fruits (nashi pear, ringo apple, kaki persimmon, akebi, green yuzu lime…) and veggies (potato, sweet potato, oya-imo taro, , kuromame black beans, togarashi peppers…)
You can browse photos :

To see most menus last month (click)
To see mostly desserts
To see only vegan meals

Everything pumpkin was a hit, photo kabocha menu

Bread ::: Velouté of kabocha
erissery ::: risotto
okowa in kabocha ::: kabocha kibbeh
kabocha salad ::: kabocha pizza
tofu kabocha cake ::: samosa
tarte au potiron 1 :: tarte au potiron 2 :: tarte au potiron 3

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And I made a few culinary trips :

To Brazil

++ Pão de queijo

To South-East-Asia

To Sweden

To France’s countryside :

I experimented a few pretty desserts :

apple pastis

pon de rin and millefeuilles

September’s round up

A little retrospective about last month.
In September, the readers’ favorites are :

Sprouted hemp seed bread, improved version
Simple 10 minute falafels
Milk your beans (make soy milk)
Eating like a queen : bouchée à la reine
Yaki ika, Ika yaki (Japanese calamari)
Kabocha and carrot kibbeh

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Sweets :

Farz fou ! Crazy pagan baking.

Guilt free chocolate cake
Kabocha polka-dot yokan

Hey, the kabocha is getting popular as Autumn is looming…

Some more :

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Desserts :

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Red bean kibbeh, yellow split pea salad


Another delicious filling plant based lunch.

After the baked kibbeh :

kabocha kibbeh

I tried the fried one.

I’ve added half of the kintoki red beans pureed to the bulgur mix. The other half stir-fried with sesame seeds, hot spices, spinach, mint, onion, garlic and goji berries.
Pan-fried + baked.

The full shape… not a perfect ogive. I’m scared to put a name on the shape. You know what ? My online photo album refused this and a few in the series as their computer suspect it to be obscene.

Inside…

The salad is made with yellow split peas.

I cooked them in the rice-cooker. I added veggies. It’s a balsamico oregano dressing added after the photos as it gives a dirty look to the dish and I don’t want more photos refused by the photo Inquisicion…

Nutrition :
569 calories F15.8g C97.6g P29.9g

Kabocha and carrot kibbeh

I have followed the trend of the pumpkin kibbeh recipe on this blog Hommus w tabbouli. A kibbeh is some dish made of bulgur, and often mixed and stuffed with ground meat. This one is a Lent recipe from Lebanon. It’s meatless. And it’s a baked kibbeh.

When it’s baked it’s a sort of pie. You can see the filling with chick peas.

Overnight soaked bulgur. I’ve added a puree of kabocha pumpkin and carrot, a few spices (mace, ras el hanout, black pepper, flour), and some flour. Let one hour in the fridge.

I’ve used what I had : the chick pea, onions, spinach. The nuts are replaced by sunflower seeds. I’ve cut in small bits the green rind of kabocha. I stir-fried in olive oil, with a little garlic.

The filling is sandwiched between 2 layers of bulgur mix. Baked like a gratin.

That’s crispy on the top, and very filling. I liked it a lot, but I should used more spices. I’ll know next time. That was not a problem as I had a spicy side dish.

Imam bayildi.