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….

Liver, roast vegs and witch’s soup…

A 3 item meal to enjoy the season…

Chicken liver …

…with red onion and togarashi chili pepper.

Roasted vegetables (more about them later).

An easy soup. The change of color while making is was spectacular. I felt like a witch mixing a potions.
In the broth from boiling kabocha pumpkin, I’ve add kuromame (black soy beans). Then later some coconut milk.

A little parsley.

A delicious spoon of surprises.

Bean terrine lunch

Open the fridge, sit down and eat… And it’s good. Sure, I had things in stock.

This vegan terrine that should have lasted… more than 2 days. It didn’t. Too good to stock. (recipe here : azuki terrine).

With hot rice from the rice-cooker. It’s hatsuga genmai, germinated brown rice as usual.

Tarragon vinegar pickles. I mixed red onion, cucumbers, yellow paprika, red chili. Just a few days in the brine (vinegar, dry tarragon, salt, water).

Dessert : the season fruit basket.

Baking an azuki bean terrine

A good earthy terrine perfect for the season. That’s very easy to make, so there will be others. I like meat terrines and pâtés and this is not a fake one at all. Bean terrines are a different animal and you have to try.

Batter : About 1/2 azuki beans, 1/3 veggies, 1/3 sesame and starches.
I’ve boiled a batch of azuki beans. I’ve mashed them roughly with a fork.
The veggies are chopped red onions and these red sweet chilis. I’ve toasted sesame and ground it, then added some more whole seed, white and black.
The starch is rye flour, plus a little potato starch added for texture.

To be sure it wouldn’t stick, I’ve completely covered the bottom of the mold with black and white sesame seeds. That worked perfectly.
I’ve spiced with garlic, Chinese miso, black pepper, coriander seeds and cumin. In the middle, I’ve hidden a few handful of small favas (broad beans).