Rice-lentils and baked spicy azuki lunch

DSC02541-001DSC02538-001

Another nutritious and delicious plant-based lunch, doubly boosted in plant proteins with two types of pulses : beans and lentils. And a dynamic salad.
That’s ready very quickly if you plan a little. As faithful readers know, I cook beans in big batches and freeze in small portions, in muffin molds. Then you have to think about soaking the rice and lentils the night before (you can do without in case you forgot, but that’s better to do it right most of the time).

DSC02502-001

Azuki beans (boiled, I had them frozen), with gochujang and kimchi, two Korean products. I mixed, covered with bread crumbs.

DSC02536-001

Baked and sprinkled a little fragrant sesame oil and chili flakes on top.

DSC02498-001

Brown rice and lentils, soaked overnight and cooked in the rice-cooker together.

DSC02532-001

I stir-fried an onion, a little garlic, ginger slices, added the rice, turmeric, a little garam masala spice mix.

DSC02508-001

Kabocha salad made in last post.

DSC02540-001

Mini pumpkin patch and crunchy kabocha salad

DSC02508-001
DSC02547-001

I have a little collection of mini-pumpkin. So I made a kabocha sarada, a pumpkin salad. That’s a healthier alternative to potato salad.
It’s the ideal way to get a refill of vitamins in the darker season.

First, this is my basket :

DSC02523-001

4 minis. There don’t all have names. Well all pumpkins are called kabocha in Japanese.

DSC02526-001

A baby butternut.

DSC02528-001

The smallest is called a botchan kabocha. Botchan, it’s the last youngest son of a family, the spoiled brat.

If you want ideas to use pumpkins, browse :
my pinterest selection
and
Dissection of a Summer kabocha, no waste
and
Cinderella gourmande, recipes of golden carriage
and
kabocha keyword

So take any sweet pumpkin, steam it and take the flesh. Add the white part of negi leeks, a small onion thinly sliced, a little fresh ginger thinly minced. Season with salt and pepper. Mix well.

DSC07847-001

Add the juice and grated zest of 2 sudachi limes.

DSC08396-001

Renkon, lotus root. I buy them already peeled, sliced, cleaned and blanched, but you can do it yourself

DSC02740-001

Small cucumbers, cut in sticks. Add the cucumber and lotus into the kabocha mix. You may need to add water. Cover and let a few hours in the fridge.

DSC02504-001

The next day, flavors have mixed harmoniously.

DSC02516-001

I eat it over 2 or 3 days as a side dish, or as an item to fill a lunch box.

DSC02507-001

Champilège 1 : Paris in salad, and Japanese mushrooms

DSC02068-001DSC01990-001
Mushroom of Paris . Mousseron de Paris.

A florilège is a book with a collection of poems. A champilège is a blog with a collection of mushroom dishes. It’s the full season, get ready for the series.

This Paris mushroom was one of the first cultivated from 19th century and it was produced in the underground tunnels of Paris. Besides the name “mousseron” used for the wild version passed into English as “mushroom”. So now that you are more knowledgeable, you can eat some…

DSC02025

Sliced and sprinkled with lemon-juice (otherwise they turn dark, which is not bad, but not pretty). Add to your Autumn salads. On the first photo, they are topping shredded cabbage, and covered with a vinaigrette sauce.

DSC01994-002

Family photo :
Maitake -Bunapi (shimeji)- Awabitake
Shiitake -Eringi

You will see them in the next 3 posts.
These are some of Japan’s mushrooms. All cultivated.
They are called kinoko or ~take. I think both are cute as “ki no ko” sounds like children of trees, and “~take” sounds like mount~ . So baby trees or mini-mountains for insects.
Some other Japanese fungi :
nameko

DSC09842hanabi-take

DSC09848yamabushi-take

kikurage

DSC05633-001enoki

shimeji

There is only one wild mushroom, that is very expensive :

matsutake

DSC02014-001

Today’s bibinbap

DSC01877-001
DSC01860-001

Korean lunch : bibinbap, the colorful rice bowl.
Put rice to cook in the cooker and let’s go :

DSC01825-001

Namul veggies (preparation here)

2013-10-21

Azuki-natto : I heated onion and cooked azuki beans with a little oil. When the onions were cooked, added a little miso and natto and mashed roughly.

DSC01856-001

The soup is soaking water of shiitake mushrooms (those used for the namul), in it, I cooked mini-radish and added cubes of silky tofu.
Also get some kimchi, a egg yolk and fragrant sesame oil.

2013-10-211

Put all the garnishing veggies on very hot rice, add a egg yolk, a drizzle of sesame oil. Serve with the hot soup.

DSC01873-001

Add a little broth in the bowl, mix and enjoy :

DSC01882-001

DSC01887-001

Autumn namul

DSC01823-001

Namul is the name of Korean style blanched veggies.

The boring supermarket version, all year round the same :
namul set
Boiled spinach, soy bean sprouts, zenmai fern and daikon radish.

2013-04-232

Home-made version, in Spring.
So this time with Autumn produce :

DSC01790-001

I had suguna kabocha. I grated and steamed it, added only sesame oil and garlic.

DSC01827-001

DSC01547-001

Soy bean sprouts, steamed, with soy sauce, a little hot chili, garlic, sesame oil.

DSC01830-001

DSC01775-001

Konnyaku. I’ve added re-hydrated shiitake mushrooms. with soy sauce, a little hot chili, garlic, sesame oil. Let overnight.

DSC01833-001

DSC01817-001

Leafy radish. Blanched and refreshed the greens in cold water. Added garlic and sesame oil.

DSC01837-001

The 4 dishes :

DSC01838-001

DSC01839-001

DSC01840-001

DSC01843-001

Hot purple marron pie

DSC01476-001DSC01454-001

That’s a Japanese meal. Yes, you can see natto. That’s not the criteria as I’d fusion natto into any cuisine style. Well, I have rice, a soup, okazu dish, sides. The rice is part of the pie, which is a azuki bean and chestnut toasted rice tart, with hidden fire. That’s a long title but that was really yummy.

DSC01444-002

These are sorts of hot Habanero hot peppers cultivated in Kyoto and they are hot. Yes, I’m repeating because they are made of fire. I used 2 mm of one and I like my food spicy. I really wish I could use more as they have a really charming flavor.

2013-10-182

The base of the pie is freshly cooked brown rice. I’ve added a little potato starch, a little water, squeezed between 2 molds to shape and toasted with the molds, then without.
The filling is made in the mortar : a little dry garlic, miso, very small bits of hot chili, azuki beans (boiled)…

DSC01506-001

And wined chestnuts.

2013-10-18

You could see on the tray a bowl of greens, it’s kikuna, chrysanthemum greens. I have slightly steamed them, just to warm. On the plate, you can see natto, with shiso, ika shiokarai, walnuts. All this is mixed and eaten with the greens. This salad is not plant-based as it contains seafood.

DSC01459-001

The rest is salty, I wanted a neutral soup. I’ve put dry mushroom (mix) in lukewarm water with a pinch of sugar, let 30 minutes. Then reheated and added sesame seeds.
Oboro kombu seaweed ribons completes it. It’s on the side :

2013-10-181

As soon as you put the oboro kombu into the soup, it softens and becomes like this.

DSC01471-001DSC01521-002

Pakuchi som tam papaya, and baby corn

DSC01298-001DSC01402-001

I took my mortar to prepare a little Thai style lunch around cilantro/coriander green papaya salad.

2013-10-03

So now we have local green papaya, let’s grate it.

2013-10-16

Garlic, green hot chili. Then red hot hot hot chili (very little, it’s so hot), ami ebi salty shrimps, toasted peanuts, kabosu lime juice, a little sugar, nam pla fish sauce. Then red sweet chili, green papaya, coriander leaves and stalks.

2013-10-161

Tam ! Tam ! Tam ! Tam !

DSC01376-001

Fresh baby corn from Thailand.

2013-10-162

I’ve used it for a stir-fry. Just oil and a little garlic, to cook the white parts of negi leeks, shishito green peppers, edamame beans, then the baby corn. I garnished with sweet chili sauce.

DSC01396-001

Brown rice.

DSC01408-001

A nice 3 dish meal.

DSC01395-001

DSC01400-001