La France sur tartelette (pear chocolate no bake pie)

DSC08547-001
DSC08524-001

A fresh plant based dessert to showcase the first ラ・フランス (“la France”), that’s how they call these locally cultivated 洋なし yonashi (Western pears).

DSC08529-001

I made the crust in the blender : half oatmeal, half sesame seeds, enough prune to make a binder. No cooking, let dry in the fridge or shortly in the freezer.

DSC08540-001

The cream : sesame seeds, cocoa, sweetener, vanilla extract and silky tofu.

DSC08551-001

Toppings : raw pear slices and a chip of 100% cocoa mass.

DSC08543-001

Mouth refreshing “pickles”

DSC07922-001

They are not really pickles… but how to say ? Small bits siding a dish.

DSC07926-001

Eringi tsukemono.

DSC07929-001

Spicy tomato agar.

DSC07847-001

スダチ sudachi is a small green citrus from the area of Tokushima. It is thought to have lots of medicinal properties to fight diabetes and allergies. And it’s fragrant, fresh, delicious too.

DSC07854-001

Eringi mushroom.

DSC07860-001

Eringi tsukemono :
I’ve used only the stalks for this recipe. I sliced them thinly, mixed with the juice of a sudachi, its cut peel and a pinch of sea salt. Cover. Let 1 or 2 days in the fridge, mixing twice a day.

DSC07973-001

Tomato juice, salt, powdered jalapeno chili and agar. I have not used enough agar for a solid result (you have to follow the proportions on the package). It’s still good and refreshing, but I need a spoon to eat it. Ideally, you want to make cubes that can be grabbed with chopsticks or a fork.

DSC07972-001

Vitamin colors

DSC06818-002

Three refreshing dishes to munch over hot days. Mix and wait. They served as side for several meals.

Step 1 : leafy tabouleh

DSC06804-002

Grating ginger.

DSC06813-002

Grating yuzu peel.

DSC06816-002

Cutting molokheya. Adding the ginger, citrus peel, leaves, turmeric, onion (grated too), garlic (grated too), salt and water to couscous.

DSC06822-002

Mix and wait.

Step 2 : green purple coleslaw

DSC06823-002

Just red cabbage, green bell pepper, daikon radish (grated in threads), yuzu citrus juice. Mix and wait.

Step 3 : grilled Summer salad

DSC06834-002

Aubergine, red bell pepper and green bell pepper roasted in the oven toaster. Then seasoned with olive oil, rosemary, chili flakes, salt. Mix and wait.

DSC06830-002

DSC06827-002

DSC06841-002

Mitsuba and Spring roll du jour

DSC02735-001

Hot weather is back and Spring roll addiction too. They are never exactly the same. Is there a more convenient way to eat a large variety of raw vegetables ?

DSC02715-001

三つ葉 mitsuba means “3 leaves” in Japanese. It’s a very common herb here. I’d say it’s Japanese coriander. It is not so strong, it’s different but if you ate some you’d think about coriander or cilantro.
It is not great to cook it, so it’s added to salads, to garnish a soup.

DSC02724-001

The base is grated Japanese turnip, with some leaves. I’ve let it a while and squeezed excess water.

DSC02718-001

Gochujang (Korean spicy miso) + natto.

DSC02740-001

Cucumbers.

DSC02732-001

Pesto and pop Eden salad

DSC02593-001
DSC02583-001

That’s a pretty crunchy lunch. That’s all lightness but that was very filling. I don’t think these pink flowers are edible. They decorate South-Asian dish. Their presence gives a paradise dream touch to any dish. I picked a box on sale, and I’ve build my jungle around them.

DSC02571-001

Starting with a bunch of fresh basil.

2013-05-201

Let’s pound a pesto in the mortar : basil, sesame, garlic, salt. Plus : olive oil, lemon juice.

DSC02525-001

Rosy spring cauliflower.

DSC02544-001

Other raw veggies : new onion, yellow bell pepper, cucumber, favas (broad beans).

2013-05-202

The raw vegetables marinated one hour in the pesto.

DSC02546-001

Place the veggies on a bed of baby leaf salad and more basil leaves.

2013-05-20

Add freshly roasted pop corn on top. Add flowers to decorate.

DSC02581-001

DSC02587-001

Salade de crudités updated : veggie nori-maki

DSC02213-001

DSC02234-001

Once upon a time, we’d serve the crudités on a large plate, even with the sauce mixed in with each type of vegetable. For guests, Granny would display them on huge (imitation) silver trays.

DSC02211-001

That looked like that.
Grated carrot, sliced Japanese turnip, sliced new onion, greens, edamame (they have to be boiled).

DSC02216-001

Then this became popular to make sushi… So why not rolling in the veggies ?

DSC02217-001

(Do you notice something weird on the photo ? You should… I had a problem after the shooting session. LOL)

DSC02226-001

And serving the dressing (soy sauce, black rice vinegar and chili pepper) as a dip.

DSC02231-001

Once upon a spoon, 3 little rabbits were transformed into carrot cakes…

DSC01320-001

DSC01337-001

Let’s eat a cute little legend…

DSC01365-001

It looks very cake-like the next day. The carrot has become very soft too. But it’s not cooked. The fairies have visited during the night.

2013-05-022

Raw carrot cake :
Grate a carrot. Paste 1/2 cup of sesame seeds with 2 or 3 prunes. Add 1/2 ts cinnamon. 2 tbs of dry coconut. 1/2 lemon juice. Mix. Powder 1/4 cup of sesame seeds and add enough to the mix to get a paste. Form rabbits. Let one night in the fridge.
Frosting :
Whip : 1/3 coconut cream + 2/3 of soy yogurt (homemade). Add vanilla powder, a little lemon juice and sweetener to taste. Let one night into the fridge before spreading.
Moustache :
100 % carrot

DSC01332-001

Big moustaches are not as elegant as thinner whiskers but I thought about too late…

DSC01360-001

Voila ! The ogress has caught one. Nom nom…
I’d eat a real rabbit too if I could, but these were yummy.

DSC01334-001

DSC01341-001