My garden lunch…
That’s the season for chrysanthemums, on the table too. These small ones are often seen with sashimi. They look good with any food.
Ful, broad bean hummus.
Basil pesto (basil, garlic, sesame, salt, olive oil).
菊Kiku, chrysanthemum.
A toast, bean paste, pesto and flowers.
Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.
With coffee and a mikan orange.
It’s fresh, tart and silky.
Here is a light plant-based sauce, resembling mayonnaise.
Silky tofu, that you buy or make yourself.
It’s the base.
Sudachi citrus as a flavor.
Recipe :
A :
1/2 cup silky tofu
B :
1/4 ts hot mustard
1/8 ts turmeric for color (optional)
juice of a sudachi lime (or 1/3 lime, or other citrus)
salt, pepper to taste
Poach the tofu in hot water 2 minutes or cook in microwave, let water out. When it’s cooled, add in a blender with other ingredients listed as B.
Keep refrigerated up to a week. If the texture has changed, you just need to stir it with a spoon a little before using.
Rem : you can replace up to 2/3 of the tofu by more olive oil to get a fatter mayo closer to the classic version. That depends on your goal, it will still be vegan. I do it mostly to get a lighter sauce so I have oil just enough for flavoring.
Another low-hassle skillet pizza. Ideal for Summer.
I first cooked this dough in a skillet.
I garnished with chunks of steamed white aubergine, raw slices of zucchini.
Capers. Dried tomatoes in oil. Slices of fresh garlic. I painted the toppings with olive oil and passed 5 minutes under the grill of the oven toaster.
Simple and delicious.
An autumnal ratatouille and a Japanese sea weed. モズクmozuku is a sea weed from Okinawa that looks like small leaves in a jelly. They are sold already prepared or with a sauce aside like here.
I had veggies to finish : onion, white aubergine, purple aubergine, sweet green peppers.
Mixed dry Italian mushrooms including porcini.
I soaked and stir-fried the mushrooms with garlic. Then cooked my veggies in the same oil.
I completed with tomato paste, thyme.
I mixed the mozuku sea weed with its sauce (sweet vinegar) and added a few pieces of ginger. That can be drunk like a little soup.
Cabbage, konnyaku and natto.
Brown rice.
My lunch.
When it’s hot, you don’t want to heat more the kitchen by boosting the oven in pizza mode… plus you’re too lazy to knead the dough. So that’s how you can make a pizza :
1. Quick dough : flour, baking powder, salt, olive oil and water.
2. The dough can be cooked immediately in a skillet (no oil, a wet lid on top to create steam).
3. Tomato paste and olive oil on the dough…
That really “grills” the dough and brings a pizza flavor.
Summer produce.
I’ve steamed the aubergine and the onion. The sweet corn and the peppers are raw.
Veg’ cheese : sakekasu (sake lees), miso and olive oil
Passed under the grill 3 minutes to color the sauce. That step could be skipped and the garnished pizza could be fully cooked in the skillet.
GOURMANDE in OSAKA 