Vitamin colors

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

Step 1 : leafy tabouleh

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Grating ginger.

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Grating yuzu peel.

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

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Mix and wait.

Step 2 : green purple coleslaw

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

Step 3 : grilled Summer salad

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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.

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Veggie quickie

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A simple veggie lunch plate, with a refreshing dessert. It’s hot, which is normal for the season, even if the news want to make us believe it’s a surprising phenomenon. I eat in consequences.

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I’ve started with the mushrooms, cooking them in olive oil with minced garlic and salt. Then added red cabbage.

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Then mixed in natto, goya (bitter squash), mitsuba leaves and stalks.

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On top : flakes of chili pepper.

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I bought these cubes of nata de coco. I really like eating them very cold in Summer. I’ve covered them with home-made coconut yogurt and sprinkled a little nutmeg.

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Salmon Summer tacos (home-made masa tortilla)

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A fresh Mexican style lunch today…

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The market’s findings…

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Yeah ! Cilantro, coriander.

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Masa tortillas. Well, it’s work in progress for the shape, but they taste great. It’s too simple, just add water, mix, knead, wait, spread… Just train. But I can’t buy masa harina easily, so I won’t have many opportunities for training.

If you don’t have masa harina , you can make :
wheat tortilla
corn tortilla (with grits, polenta, they are not gluten free)

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Salmon and green peppers are grilled…

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Before filling the shells…

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… on top of the veggies. I’ve added some minced hot chili that does not appear on photos (it’s red), and a few drops of Jalapeno Tabasco sauce.

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Now let’s devour that…

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Purple falafels

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Colorful falafels and a creamy sour sauce today…
Quick and fun.

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Yes, red cabbage brings the color.

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I blended the cabbage, then added the soaked chick peas, some onion, cardamome seeds and ajowan (a little), salt.

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They become pink in the pan…

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The sauce is soy yogurt, with lemon juice, coriander seed, salt and pepper.

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Mmm, purple pillows…

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Mehari sushi, thyme veggies…

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My beloved mehari-zushi (pickled leaf sushi) are back…

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With them, some thyme flavored veggies. I baked 2 small eggplants, then cut them. Added shishito green peppers. New onion. Olive oil. Salt. And fresh thyme. All that reheated together. Mmmm…

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Today’s salad : Red cabbage, natto, spices and lemon juice.

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Take a leaf of pickled takana (Japanese mustard leaves). Fill it with freshly cooked rice. That’s it.
I have hatsuga mai (polished germinated rice).
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Nice green balls. I didn’t fill them with anything. I like simple food.

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Matcha pasta on a flower bed

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There is green tea in my pasta and my plate looks like a garden today. Happy !

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Add 1 tbs of matcha (green tea powder) to 1 cup of flour or semolina, mix well and make pasta as usual.
I like them thick and thin, that depends on days. This time, the mood was for thick tagliatelle.

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I used what was in the fridge : like leafy mini daikon (leaves had been eaten, I wonder by who…), red cabbage and carrot. A dry chili. New onion. Stir-fry in olive oil. Season with sea salt and freshly ground pepper.

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Add in the cooked pasta. Yes, there were 2 volumes of veggies for one of pasta. That’s the perfect ratio.

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Serve with 2 sides, well 2 desserts…

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A season citrus. It’s a sort of pomelo. It’s very sweet and flavored, not bitter at all.
子夏 (konatsu) or 日向夏 (hyuganatsu). The first name means “little Summer”.

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Homemade soy yogurt.

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Purple velvet crème and toficotta


It’s pretty no ? And it’s equally delicious. I had seen this Crema di cavolo viola (red cabbage soup), garnished with feta. That’s my version with tofu.

The main ingredients, red cabbage, onion and silky tofu. The veggies are boiled together and blended in a creamy soup. The stalk of cabbage gives texture.
Plus some herbs, pepper, chili and olive oil…

Velvetccino ? That made a lot of foam when I passed the soup in the blender.

Under, there was this smooth velouté (velvety soup).

I’d have preferred feta, but I had none. I simply broke the tofu and flavored with salt, olive oil, black and pink pepper, chili…