Carotene lunch

Baked paprika, carotene powered.
I am not sure the body tells what it needs, but I wanted to eat this yellow orange color. I like thinking these food bring a lot of antioxidant β-carotene that I need now. Even if I’m wrong, I’ve eaten something good.

A yellow paprika and carrot *okara*. I made carrot juice, they are the grounds.

The filling is azuki beans, new onion, the carrot *okara*, turmeric, garlic, chili pepper, salt.

Baked. I’ve put a drizzle of olive oil on top. That favors vitamin absorption.

Today’s salad : chrysanthemum, young onion (salted, let 20 minutes, rinsed), parsley and ninniku no me (garlic stalks).

Dessert : citrus flavored torta di riso (see here).

A nice little three course meal, ready in few minute. The dessert was made a few days ago.

Three Asian flavors for Italian Easter rice pies

The bunny and the bells wish you a Merry Easter, even you don’t believe in chocolate eggs.
Well, that’s a personal version of the Italian Easter pies filled with rice and ricotta. This one is simplified and plant-based.

I’ve added flavoring to cooked rice, let it overnight to soak the liquid.

That’s the Asian touch. Lots of zests of yuzu, mikan (mandarin orange) and kumquat, and some juice. I also mixed it a good amount of firm tofu, after squeezing water out of it and crumbling it. Then some coconut yogurt.

Filled pies (the crust is simply flour, olive oil, water sugar, yuzu zest).

Decorate them. That doesn’t cost more and that’s so much prettier.

Bake about one hour at moderate heat.

Let them cool. Ideally wait till the next day so the flavors have the time to develop fully.

Yummm… I love Easter sweets.