A green year of savor’hits

green

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

rom
Romanesco and cauliflower green quiche

yo
My experiments in plant based milks and yogurts


Simple nori okaki. Make your own Japanese rice crackers.

sw
Sesame sweet and sour tofu


Mehari sushi, the leafy snack

gif
Gifu squash and fondue-pa’


Avocado edamame breakfast croquettes, my simple recipe

gn
Green gnocchi in yellow curry soup

ve
Salade de crudités updated : veggie nori-maki

vegan ramen burger
black bean ramen burger

to
The grapes of waves. Okinawa’s green caviar.
bu

Creamy quiche, sautéed taro, fiery miso

DSC00643-001
DSC00654-001

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.

DSC00623-001

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.

DSC00659-001

A good kabocha miso soup.

DSC00577-001

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.

DSC00625-001

Added a few green peas to reheat.

DSC00647-001

Served with a spicy tomato sauce and parsley. Let’s find a name :
Jardinière folle au taro.

2013-10-05

You don’t make simpler : mix 1/2 cup of oatmeal, 1 tbs of potato starch, salt, pepper. Add water. Put in a mold.

2013-10-051

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.

DSC00633-001

Creamy quiche. It’s plant-based and gluten-free.

DSC00629-001

A filling lunch, very tasty.

DSC00636-001

DSC00638-001

Romanesco and cauliflower green quiche

DSC01906-001
DSC01935-001

Get the green burgeoning quiche out of the oven…

DSC01946-001

Take a generous wedge ! That’s another fancy plant based meal.

DSC01912-001

Two cousins : romanesco and classic white cauliflower.

2013-05-11

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

DSC01933-001

I pre-baked the crust together with the onion, before garnishing, then drizzle olive oil on top and rebake till the top gets sunburns…

DSC01944-001

Yum yum…

DSC01919-001


DSC01941-001

Tarte flambée and green juice

DSC09270-001

2013-04-05

Ying and yang. The 2 extremes together : a tarte flambée and a veggie juice. Both are made quickly for a weekday lunch.

DSC09077-001

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)

DSC09269-001

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.

DSC09250-002

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.

DSC09260-001

Serve the 2 together and enjoy sin with health.

DSC09273-001

Tofu quiche-gratin

A good warm gratin. It’s not so cold here, and some would even think it’s hardly cool but we get used to so hot in Summer. So I crave food that warms me up.

It’s a “crustless quiche”, well not a quiche then, with tofu. Filled with veggies.

The ingredients : tofu, egg, mizuna leaves and nameko mushrooms.

Miso and sake kasu for flavoring.

Baked. It looks naked, no ?

I added a little olive oil, black pepper,nutmeg…

…powdered roast sesame and sweet chili sauce.

Mmmm… all that is delicious together.

Togarashi kabocha tarte for lunch

That was our fav girls’ lunch when I was a student. We’d meet in town, 2 to 4 friends and when we were tired by window shopping we’d invade a salon de thé that proposed savory pumpkin tart, salad and drink set. Then we’d share a wedge of… a full ? Well cake. I have no cake here… well, I don’t show you everything.

The twist on this one is the addition of fresh chilis (togarashi) that are just in season :

You’ll see some again. I have a ton. They are very fruity and quite hot.

Kabocha pumpkin puree as a filling…

Then paint with olive oil…

I’ve added more chunks of kabocha in the mix, as it is so good in this season that you want some just like that with nothing added.

Romaine, onion, goya bitter squash… splashed with balsamico.

Nashi (Japanese pear) and mugicha (iced barley tea).