Ultra simple green freshness : kabosu lime pie

Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

The crust : oatmeal + black sesame.

The filling : avocado + kabosu citrus.

In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

On top, whipped coconut cream and ribbons of zest.

Mmmmmm…. luscious !

Leaves and buds, plant powered early Spring meal

The big lunch. A veggie orgy.
You have seen already 3 dishes, here is the final installment.

I cooked this with all the veggies leftovers I had. Spring cabbage and maitake mushrooms that you see here. Also onion, kintoki red carrot and I’ve added potatoes. At the end, more greens of shungiku.

The veggies are cooked without oil, steamed in the pan. Just salt. They bring enough complementary flavors.

The dish : jardinière de légumes (vegetable garden lady). That looks dry, but it’s very mushy, soft and juicy.

Garlic and yuzu sautéed tsubomina. That you are detailed here.

The main dish maybe is the tofu on wasabi leaves, from this post.

The last slice of this delicious black sesame azuki bean terrine that I had frozen, a while ago (here). I had 2 huge bean terrines that fed me for a while. Now I need to bake the next ones.

Mellow. A black tahini bean terrine.

Terrine du jour. It has the nuttiness of pasted black sesame (nerigoma).

The main ingredient : azuki beans from Hokkaido.

About 5 cups of boiled azuki beans half mashed, 1 cup of black sesame pasted into tahini, more sesame seeds, 2 tbs of Chinese black miso, 1 ts of wuxi (Chinese 5 spice mix), one minced onion, a handful of raisins soaked in brandy, a few tbs of flour to dry the mix. Baked. Cooled.

A whirlpool of black sesame steamed crepes…

Purple lunch. Nutty small steamed crepes and huge beans.

Actually they are more like tortilla or Chinese chunbing.
Recipe :
I mixed a cup of flour, 2 tbs of nuka (rice brans), 2 tbs of black tahini (pasted black sesame), a little salt, hot water. Kneaded a little. Formed those rounds. And I cooked them in frying pan (with a lid and humidity).

Garlic veggie mix (zucchini, bell pepper, fava beans) from frozen vegetables.

Spicy hanamame big beans.

Black sesame baked goya-maki

I love contrasts like this bitter squash with sweet nutty filling. It could be delicious raw in another season, but today it’s baked.

all about go~ya

The filling is sweet like a cake, soft and nutty like a brownie.

The goya has this raw and green texture and keeps it through baking. Take away the white center.

Fill and bake about 20 minutes.

A bouquet of delicious Winter flowers.