All tones of red

Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

Gochujang, the Korean sweet and hot paste.

Red onion.

Boiled azuki beans (frozen).

The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

Cooking the patties with slices of apples.

Mmmm….

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.

Pattzukis and basil argan oil zucchini

A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.

Boiled azuki beans are the base.

I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.

Served them topped with cumin, with grated cabbage as a side, and a dressing :

Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.

Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.

Then added argan oil.

Summer veggie couscous and pattzukis

Another simple plant-based lunch…

Cooked couscous, with turmeric, ras-el-hanout spice mix, carrot chips and sweet corn. Cherry tomatoes. Rape blossoms.

Pattzukis (azuki bean patties) and goya (bitter squash).

Add a little harissa.

2 plates for a lunch ready in 10 minutes.

Dill veg’ burger

A quickie : azuki patties with dill gomadare sauce. It’s delicious.
Herbs are expensive in Winter, but when they have too much at the end of the day, the stores discount : at the condition that you take 4 packs of dill, you pay like 1/2 a pack. Oh, I’ll find something to do with it. I’ll just put some in everything.

Azuki beans. Well, you have to soak and boil them first.

The burger is made of half-mashed boiled azuki beans, onion and ginger cubes, powdered sesame, minced dill stalks, ninniku no me (garlic stalks).
It is flavored with salt and wuxi (Chinese 5 spices).

The sauce gomadare (sesame sauce) is pasted sesame seed, white miso and rice vinegar in equal amount. Plus a pinch of sugar. I’ve added dill in it and some water to make it liquid.