Shhhlggg green salsa

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So quick, so fresh… A very green salsa dip with refreshing okra.

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Sweet green chili pepper. I took out the seeds, juiced a hand full. Add another hand full cut into the blender. Plus a little minced garlic, cut onion. A little hot green pepper. A little salt.

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Added cut steamed okra. Blended into a chunky texture. Let a while in the fridge to chill and let flavors mix.
With bought nacho chips.

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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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Nachos, veg’ melt dip and some coconut.

Let’s have a few hot nachos as appetizers…

… and a big meal, very fusion, totally vegan, centered on this coco-nutty veggies.

The nachos… I’ve toasted a tortilla and cut. Roughly. It’s wheat, no oil, so are they still nachos ? Anyway they were very crispy and tasty.

The melt dip is silky tofu, salt, (alimentary) beer yeast, turmeric, paprika, blended, reheated. With chili powder.

The main dish. Romaine salad in coconut milk stir-fry. With azuki red beans, broad beans, daikon radish, onion garlic. Spiced with salt, cumin, chili and black pepper. Mmm…

Home-made wheat wrap.

Left-over of wax squash and carrot in soy sauce.

Dessert : cabello de ángel (click here) with a marasquino.