Rice-lentils and baked spicy azuki lunch

Another nutritious and delicious plant-based lunch, doubly boosted in plant proteins with two types of pulses : beans and lentils. And a dynamic salad.
That’s ready very quickly if you plan a little. As faithful readers know, I cook beans in big batches and freeze in small portions, in muffin molds. Then you have to think about soaking the rice and lentils the night before (you can do without in case you forgot, but that’s better to do it right most of the time).

Azuki beans (boiled, I had them frozen), with gochujang and kimchi, two Korean products. I mixed, covered with bread crumbs.

Baked and sprinkled a little fragrant sesame oil and chili flakes on top.

Brown rice and lentils, soaked overnight and cooked in the rice-cooker together.

I stir-fried an onion, a little garlic, ginger slices, added the rice, turmeric, a little garam masala spice mix.

Kabocha salad made in last post.

All tones of red

Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

Gochujang, the Korean sweet and hot paste.

Red onion.

Boiled azuki beans (frozen).

The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

Cooking the patties with slices of apples.

Mmmm….

Today’s bibinbap

Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :

Namul veggies (preparation here)

Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.

The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.

Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.

Add a little broth in the bowl, mix and enjoy :

Autumn namul

Namul is the name of Korean style blanched veggies.

The boring supermarket version, all year round the same :
namul set
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.

Home-made version, in Spring.
So this time with Autumn produce :

I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.

Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.

Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.

Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.

The 4 dishes :

Not your usual vodka sauce pasta (veg’, fun and GF revamping)

Well, I was thinking about finishing old bottles I’ve add since forever in a closet and I thought that was vodka in the dark corner there, so the plan was to do that famous creamy vodka sauce. But, that was tequila. So why not ? I had tokk, the Korean rice cake-pasta-mochi and coconut cream. At the end there is nothing left of the original recipe, but miraculously I got that luscious sauce effect… Finger-licking good !