Spicy chick peas and water morning glory sprouts

Another delicious and simple plant based lunch with hot spices.

I stir-fried this mirepoix with ajowan and mustard seeds.

I’ve added these soaked and boiled chick peas. And powdered curry spices.

Then on top some salt, chili powder and garam masala spice mix.

Kushinsai, water morning glory. Here, it’s the sprouted version.

Steamed only one minute.

The plate ! Mmmm…

Fruity curry with bananas and pineapple

A warm sweet and spicy dish is ideal to bring energy and sun on a Fall day. It’s a sweet coconut curry with mostly fruits.

A block of firm tofu (cotton pressed,momen tofu). For more firmness, I squeezed it a while between 2 plates and then pre-cooked in micro-wave.

Frying dry Indian spices, then cubed tofu, banana, pineapple and onion.

It’s spiced with red curry paste, red chili, paprika, and it’s wet with coconut milk. The leaves on top are sour fragrant shiso.

It’s sweet, it’s lovely. It’s like having dessert for lunch.

Let’s make edamame pancakes


To bring some green and protein to veggie based brunch.

I had seen them on pinterest but the recipe was gluten free and full of weird substitute ingredients. So I put blanched one cup of edamame green soy beans into the blender, 1 cup of water, spices, baking powder and I eyeballed flour to get a classic pancake batter, about 3 round tbs.
Problem : That took ages to cook. That was too humid. So next time, I’ll make a thicker batter.

Mustard peas. Well, your yellow mustard paste is mustard seeds and turmeric powder. I stir-fried the snap peas with these 2 ingredients and some olive oil. I really love that.

Edamame, carrot ribbons, vinegared cabbage…

These mizu nasu aubergines can be eaten raw. I have marinated them in a sauce (in the blender : roasted sesame, miso, sugar, shishito green pepper, a little sugar). Some more shishito on top.

All about mustard, raifort, horseradish, wasabi…

Let’s start with mustard…
Making your mustard is not necessarily economic, but it’s fun and you can customize it. La moutarde au raifort (horseradish mustard) is a fancy Alsacian variation, probably of recent invention for the bobo market. I love bobo food…

I can’t find the black mustard seeds, nor the fresh horseradish.

So this is my moutarde au raifort (horseradish mustard). Yum…. ouuuuchhhh. Refreshing !

le raifort :

The horseradish condiment is something people, well civilized ones, always keep in the fridge in Lorraine. It’s nice to propose this condiment with pot-au-feu or cold meat or smoked fish, or whatever.
But they usually buy it. I can’t get it in Osaka. Or that would cost the moon.


We have karai daikon. Mini daikon with super strength.

Clearing vocabulary confusions.
I. In French this root is sometimes called raifort. And horseradish is called raifort. And no, that’s not the same but close enough.

raifort
raifort/horseradish from wikipedia

II. In Japanese, horseradish is called wasabi, but real wasabi is not horseradish and maybe your wasabi is not real wasabi.
Well, there exist hon-wasabi (本わさび, real-wasabi)is Japanese wasabi, an aquatic plant, it is naturally green :

fresh daikon root

And seiyou-wasabi (西洋わさび, Western-wasabi) is horseradish, it’s white, unless they add coloring :


(Letters moved by themselves at reformating… grrr)
The composition of this powder is “horseradish, food coloring, vitamin C”.
The reason is producing wasabi is more costly than producing horseradish, so cheaper products are imitation…
In powder that’s always horseradish. In tube, in Japan, it’s often real wasabi, but in other countries it’s horseradish most of the time. Check the labels.

Conclusion : I have powdered horseradish. Yeah !

So this is my “raifort”, made with a little real horseradish powder, my “mustard” and grated strong daikon.