Baked hana mame beans, buckwheat berry flan

Beans and grains, simply. Baked beans with huge beans and a twist, spicy buckwheat flans with balsamico icing.

I had a leftover of cooked buckwheat groats, so I’ve added minced onion, garlic and feet of shiitake mushrooms, pasted parsley, turmeric, a little massala spice mix, water and potato starch. I’ve steamed the mix in a muffin tray till that became solid. On top, it’s (bought) balsamic reduction sauce. I know it’s cheating, but as I have this product, I use it.

Hana mame. The name literally means ‘flower bean’, but in English that’s runner bean. The Japanese ones are really huge. These are 紫花豆 murasaki hanamame (purple flower beans) and there exist some white ones too.
This photo was taken after soaking.

Other posts about murasaki haname beans.

After soaking the beans overnight, I boiled them of course. Then in a pottery, I’ve put beans, simple passata tomato sauce, and a mix of bean cooking broth + miso + sakekasu (sake lees)+ olive oil. And baked.
Beside, I steamed and cut a mizu nasu aubergine, to serve with these beans.

The sauce gets creamy thanks to the sakekasu.

Island shred : green papaya, goya bitter squash, shikwasa lime juice and peel and pinch of salt. Mix and let 30 minutes.

Another delicious and filling plant-based meal…

So let’s mix in the aubergines…

Creamy quiche, sautéed taro, fiery miso

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.

A moon filled of greens

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.

Autumn lasagne

Lasagne with season ingredients : kabocha pumpkin, mushrooms, mature sakekasu (sake lees)…
First, I’ve made the pasta with durum semolina.

Steamed kabocha pumpkin. Silky tofu, crumbled and mixed with a little olive oil, thyme, salt, pepper, chili flakes.

On the boiled pasta, I’ve layered kabocha, tofu and sauce.

For the sauce, I’ve pasted the nuts, garlic, sakekasu.

Added the paste to the soaked fungi. Added a tbs of potato starch to thicken slightly. Let a few minutes on low heat. Seasoned with salt and pepper.

Top sauce : I’ve pasted sakekasu, miso, water, olive oil, then added broken walnuts.

A newly created Japanese citrus. キノス kinosu, from 木の酢, which means “vinegar from trees”. It has a very fruity flavor.

Blanched okra with negi leeks and kinosu juice as a green side.

Japanesed mudardara

Another version of adapted murdardara (the Middle-East rice lentil dish). I served it inside a Japanese meal that contained :

aka endomame (click here)

A kasujiru soup with kombu dashi (seaweed stock) as a base, onion, daikon and kabocha as items.

sake kasu and miso as flavoring.

I made it in the rice cooker like for this easy mudardara. The veggies today were kujo negi leeks, new ginger, onion, myoga, with cumin as main spice.