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.

Leaves and buds, plant powered early Spring meal

The big lunch. A veggie orgy.
You have seen already 3 dishes, here is the final installment.

I cooked this with all the veggies leftovers I had. Spring cabbage and maitake mushrooms that you see here. Also onion, kintoki red carrot and I’ve added potatoes. At the end, more greens of shungiku.

The veggies are cooked without oil, steamed in the pan. Just salt. They bring enough complementary flavors.

The dish : jardinière de légumes (vegetable garden lady). That looks dry, but it’s very mushy, soft and juicy.

Garlic and yuzu sautéed tsubomina. That you are detailed here.

The main dish maybe is the tofu on wasabi leaves, from this post.

The last slice of this delicious black sesame azuki bean terrine that I had frozen, a while ago (here). I had 2 huge bean terrines that fed me for a while. Now I need to bake the next ones.

Garlic and yuzu sautéed tsubomina

A simple and incredibly tasty dish.

I had a pack of tsubomina (more here). I’ve cleaned and cut them.

I cut some yellow peel from a yuzu lemon, and minced garlic. And I cooked in a drying pan. At the end, I’ve added more peel, salt and a splash of yuzu juice.

Mmmm…