Rice-lentils and baked spicy azuki lunch

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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).

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

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

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

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

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Kabocha salad made in last post.

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All tones of red

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Scarlet and purple in the veggie patties for lunch today. Served with red apple, red kimchi and…nope, for contrast, it’s green shiso, white cabbage. The flavors are Korean, even if it’s free style.

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Gochujang, the Korean sweet and hot paste.

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Red onion.

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Boiled azuki beans (frozen).

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The dough : azuki beans, gochujang, bread crumbs, onion, ginger, shiso, potato starch. Mix and mash with a fork, let 15 minutes.

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Make wheat wraps, shred cabbage. If you want it vegan, well make your own kimchi.

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Cooking the patties with slices of apples.

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Mmmm….

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Smoked oysters and kimchi pasta

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A simple colorful pasta lunch, really delicious. Bonus : a quick tsukemono (Japanese pickle).

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A can of smoked oysters in oil, kimchi, soy bean sprouts and Japanese kabu turnips. These kabu are appreciated for their greens as much as for the root. Let’s use both in this meal.

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Stir-frying the oysters.

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Then add kimchi, al dente pasta, the sprouts. Serve on the blanched turnip greens. Sprinkle with sudachi lime juice.

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Kabu. Peel, slice very thinly. You should be able to read a newspaper through a slice. I use a peeler.Place the slices in salted fresh water, let 15 minutes. Mince a small amount of greens. Drain the slices, squeeze well, add the greens, black pepper and broken walnuts. Mix well.

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You have a nice veggie side dish, fresh and crunchy.

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A delicious dragon fruit (from Philippines).

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A nice meal.

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Curried chick pea dosa, with coconut gravy

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An Indian brunch maybe not so Indian… Well, dosa is the pancake from India, but this recipe has traveled via Canada, it seems.

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This month is a retro challenge, as we had to pick an older one we had not done yet, so mt choice was September 2009’s Indian Dosas (Vegan Style) :
Recipe here.

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The 3 elements : curried chick peas and veggies, dosa crepes and the coconut sauce.

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The curried chick peas with shishito peppers and kabocha pumpkin.

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The coconut gravy with a shishito pepper and a little bit of habanero pepper.

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I made the dosas with plain flour. Well, that’s easier and quicker, I prefer rice and lentil dosas :

red dosa
green dosa

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Side veggies : goya bitter squash and cucumbers.

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So let’s fill the crepes…

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… pour the sauce and sprinkle coconut snow.

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Pakuchi som tam papaya, and baby corn

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

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

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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.

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Tam ! Tam ! Tam ! Tam !

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Fresh baby corn from Thailand.

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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.

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Brown rice.

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A nice 3 dish meal.

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Pumpkin curry with wined chestnuts, cilantro falafels

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A deliciously flavored soup curry, with kabocha, wine flavored kuri chestnuts and hanamame giant beans. And a side of cilantro falafels. Some people are genetically designed to hate cilantro/coriander and it takes a really bad taste in their mouth. That’s really sad. I have to luck to appreciate this herb and I never have enough of it.

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Soaked chick peas, mixed with onion, coriander (root, stalk, leaves), chili flakes, Sichuan pepper, salt.

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Served with a dip of harissa… well it’s mixed with tomato sauce. Cucumbers, cilantro (the leaves) and shikwasa citrus salad.

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Mmm… a dream if you love both falafels and coriander.

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Kabocha pumpkin curry :
A cut of steamed kabocha, steamed with skin. Pasted with 1/2 block of tofu, 1 tbs of Japanese curry spice mix, 2 tbs of sakekasu sake lees, salt, water. I simmered the mix till it became thick. Garnished with hanamame beans and wined chestnuts :

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White wine chestnuts :
That’s ideal if you have chestnut that start to dry a little.
Soak them 2 hours, then you can easy cut out the hard shell.
In fresh water, soak overnight, you can then take away the inner skin. Most of it. A large part of it. Actually, you want to leave a small amount for flavor. Break them in 2 or 3 parts.
Then I’ve drained the chestnuts, put in rice cooker, added a glass of white wine, a little sugar, a pinch of salt, 1/2 glass of water (to cover). Switched on. That stopped when the liquid had evaporated. You can do it in a pan or a crock-pot, simply simmer very gently.
They are good to add to sauces and dishes, just a few to pinpoint. You will discover the refined taste.

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A nice meal, rich in legumes and fragrances.

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Curried greens

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Another lunch full of veggies. I have big ones to finish :

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Suguna kabocha.

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Romanesco.

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Okinawa’s lime.

Edamame for the proteins.

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In green Thai curry, with coconut milk.

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With rice and a fruit.

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