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…

Fig tartelette, with peanut crust and shikwasa cream

A quick nutty and fruity dessert, very healthy. There is no added sugar, it’s pure fruit flavor. The crust is pleasantly soft with crunchy bits of peanut in it (don’t blend too much).

I had only one fig left. With half I’ve cut nice slices. I’ve used the white parts for the cream.

The crust : In the blender, 2 tbs of oatmeal, a handful of peanuts. When it’s roughly powdered, add a cut prune, a little water, a pinch of salt. Blend into a sticky dough. Garnish a mold. Bake till dry, about 6 minutes at 160 degrees C in the oven toaster.

Shikwasa is a small citrus from Okinawa. The size is about 1 centimeter of diameter. They are a little sour and extremely fragrant.

The cream : Without cleaning the blender, add the half of fig, 1/2 juice of shikwasa and a little grated zest, 2 tbs of silky tofu. Make a cream. Add a little prune to make it sweet to your taste.