Baked hana mame beans, buckwheat berry flan

Beans and grains, simply. Baked beans with huge beans and a twist, spicy buckwheat flans with balsamico icing.

I had a leftover of cooked buckwheat groats, so I’ve added minced onion, garlic and feet of shiitake mushrooms, pasted parsley, turmeric, a little massala spice mix, water and potato starch. I’ve steamed the mix in a muffin tray till that became solid. On top, it’s (bought) balsamic reduction sauce. I know it’s cheating, but as I have this product, I use it.

Hana mame. The name literally means ‘flower bean’, but in English that’s runner bean. The Japanese ones are really huge. These are 紫花豆 murasaki hanamame (purple flower beans) and there exist some white ones too.
This photo was taken after soaking.

Other posts about murasaki haname beans.

After soaking the beans overnight, I boiled them of course. Then in a pottery, I’ve put beans, simple passata tomato sauce, and a mix of bean cooking broth + miso + sakekasu (sake lees)+ olive oil. And baked.
Beside, I steamed and cut a mizu nasu aubergine, to serve with these beans.

The sauce gets creamy thanks to the sakekasu.

Island shred : green papaya, goya bitter squash, shikwasa lime juice and peel and pinch of salt. Mix and let 30 minutes.

Another delicious and filling plant-based meal…

So let’s mix in the aubergines…

Oya imo taro on green sauce béchamel

The “parent” of 里芋 satoimo (Japanese taro) are on the market, they are called 親芋 oyaimo parent potato. That’s not classic sauce béchamel, but the texture is similar.
Let’s start with the beans, well the side dish :

Making pattzuki bean patties with azuki, miso, sesame, onion, parsley, kabocha skin. It is spiced by turmeric (very visible here) and paprika powder plus a few chili flakes.

Pan-fried.

The redness comes while cooking. Served with leaves of komatsuna.

Oya imo, a big taro.
Here is a photo of family of 親芋 oyaimo, the parent with its kids and grand-kids :

from this blog いきもの　は　おもしろい！

I cut and peeled a thick slice, boiled till tender.

The sauce is green as it contains lots of fresh parsley.

Fry minced onion, garlic, feet of shiitake mushroom. Blend together silky tofu, white wine, a tbs of potato starch. Add into the pan. Season with salt, pepper. Simmer.
Let cool and pass in the blender with 2 volumes of fresh parsley per volume of sauce. Reheat slowly before serving.

The oyaimo with sauce and steamed stalks of komatsuna.

Okara veggie patties

I had okara as a by product from making tonyu (soy milk), this time from black soy milk. Okara is also sold in supermarkets or tofu shops here. It’s full of fibers.

Okara, onion, kabocha pumpkin, sesame and parsley paste, ninniku no me (garlic stalks), grated ginger, potato starch, miso.

Mixed. Then formed into patties and pan-fried.

Table tricolore. Three taboulés.

Too hot to cook… Let’s just mix, wait and eat.
Taboulé is the king of Summer.

Or couscous ? Both.
To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.

Yellow.

Turmeric, raisins, red bell pepper, chick peas, herbs.

Red.

Tomato paste, chick peas, sweet corn, green bell peppers, herbs.

Green.

Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).

Yuzu tabouleh and nira falafels

Chunky texture falafels, with a creamy tahini sauce. The local twist is the addition of nira (garlic chives).

Citrus flavored tabouleh. What is special is I’ve used yuzu, the Japanese citrus and different herb. That was really delicious.

Overnight soaked chickpeas pasted with some bigger chunks, littles bits of onion and chopped nira (garlic chives), salt, pepper. I thickened them with oatmeal. Pan-fried.

Home-made tahini in the blender. I’ve added salt and lemon juice to make it a creamy dip. Harissa on the side.

I slightly precooked the bulgur in water (when I have more time, I soak it one night in plenty of water instead), then added everything to the drained grain. I let flavor mix overnight.

A side of cucumber kimchi.