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
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.
It’s shaped like a pupusa, but I think normally they are made of corn masa and filled with cheese. So this is a free style re-interpretation, I’ve just taken the shape. It’s very tasty, crispy and filling.
The filling : miso + sakekasu (sake lees) and a little water to get a cream texture. Then minced onion, garlic and ginger. The greens are stalks of romanesco (diced) and cut kikuna (chrysanthemum greens)
The crust is likely to break a little, so the filling shouldn’t be too liquid.
The dough is like for tortilla. Today : a mix of white and whole flour, chili flakes, black pepper, a little olive oil, hot water. I didn’t add salt as the filling is very salty already due to the miso. I cooked it in a frying pan without fat.
Garnished with sauce for okonomiyaki (a veggie Worcester sauce).
The nicest leaves of kikuna as a side salad with black rice vinegar and sesame oil.
Then cut and eat while hot.
がんもどきGanmodoki are one of the numerous tofu based specialties that you can find in Japan. You wonder how many there are ? Oh, hundreds :
The Tofu Hyakuchin (豆腐百珍 Tōfu Hyakuchin?) is a Japanese recipe book written by Ka Hitsujun (何必醇) and published in 1782 during the Edo period. It lists 100 recipes for preparing tofu. Due to its immense popularity at the time, a second volume was published the following year.
source
And they had no romanesco then, so recipes like this were added later.
We can buy different types of ganmodoki in tofu shops, at markets and supermarkets and use them in many dishes. Making yours is easy.
Romanesco is beautiful. I’m never tired of watching it.
For the detailed recipe, see on the blog of the Gourmet that lives in Shizuoka. I simply changed the garnishing vegetables.
The stalks and leaves of the romanesco. I eat them too in soups or whatever. Here, I’ve cut thin sticks and steamed them. I’ve also steamed a few kabocha pumpkin sticks.
ヒジキHijiki seaweed. We can buy them fresh or dry. That doesn’t make a big difference. Add water to the dry ones, wait 10 minutes.
I pan-fried them.
Served with steamed romanesco, raw myoga, and shikwasa lime juice as a seasoning.
A nice plant based lunch.
A meal to empty the fridge around a big piece : a roast of white sweet corn. OK, that’s not a Christmas dinner. The idea was to use all the parts of veggies I had around before going shopping for fresher produce.
White cucumbers, salted. Rinsed after 20 minutes. They are juicy like melon.
A chilled kabocha and sesame soup. It’s deliciously creamy.
I had used the flesh of steamed kabocha for a salad. The skin is edible. So I used it in the soup.
I’ve added sesame seeds, miso, green chili, yellow paprika. Blended.
Boiled green soy beans and romanesco were in the freezer. Simply with yuzu lemon and chili flakes.
Grated daikon, goji berries, cashew nuts and black pepper.
I steamed the corn cob, then grilled in the oven toaster.
GOURMANDE in OSAKA 