A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014
Romanesco and cauliflower green quiche
My experiments in plant based milks and yogurts
Simple nori okaki. Make your own Japanese rice crackers.
Avocado edamame breakfast croquettes, my simple recipe
Green gnocchi in yellow curry soup
A simple quiche, with a bouquet of two mushrooms.
Eringi, (cultivated pleurotes).
Maitake.
With a little red onion.
It’s a leftover recycling meal. I don’t know why but often when you try to finish up ingredients not meant to be served together, you obtain a better meal than if you had got the produce on purpose.
I used a lot of orange flesh of kabocha in other recipes, I had kept the skins. I’ve cut them, added a cut onion, a few leaves of laurel, covered with water. Cooked till onion is done. Add miso.
A good kabocha miso soup.
I am still eating this beast of oyaimo (satoimo/taro). I’ve peeled a bit, cut in cubes and cooked till tender in a pan with a little olive oil.
Added a few green peas to reheat.
Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.
You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.
The crust is pre-baked 10 minutes, then garnished.
The topping : diced onion, diced romanesco stalk, cooked in a little oil. Then I’ve added 2 tbs of sakekasu (sake lees) diluted in a cup of water with 1 ts of potato starch. Simmer till it thickens. Add salt, a little nutmeg, a drizzle of olive oil.
Creamy quiche. It’s plant-based and gluten-free.
A filling lunch, very tasty.
Get the green burgeoning quiche out of the oven…
Take a generous wedge ! That’s another fancy plant based meal.
Two cousins : romanesco and classic white cauliflower.
Dough : 1/2 cup flour + 1 ts of matcha green tea + a pinch of salt + 1 ts olive oil + hot water
Batter : 1 cup pasted cauliflower, 1/2 block of tofu, 1tbs potato starch, 1 ts miso, 1 tbs sakekasu (sake lees), marjoram, salt, pepper, nutmeg
Garnishing : young onion, cauliflower, romanesco, fresh marjoram
I pre-baked the crust together with the onion, before garnishing, then drizzle olive oil on top and rebake till the top gets sunburns…
Yum yum…
Ying and yang. The 2 extremes together : a tarte flambée and a veggie juice. Both are made quickly for a weekday lunch.
The new onions were screaming : “Une flammekueche ! Une flamm’ !An onion tart !”.
The traditional recipe of this Lorraine-Alsace delight requires bread dough :
la flamme tutorial (click here)
It’s a very quickified version : baking powder dough, onions, a little ham and some home-made coconut yogurt. Lots of black pepper. Baked in the oven-toaster.
The juice : lots of fresh komatsuna leaves and a little yuzu juice.
小松菜 komatsuna, litterally means “little pine tree greens”, but they are sorts of turnip leaves. The juice is slightly bitter but not too much to drink it.
Serve the 2 together and enjoy sin with health.
GOURMANDE in OSAKA 