Aka endo mame tortilla, and veggie plate

A nice plant-based brunch to enjoy season local produce.

Do you remember these aka endo mame red peas ? I soaked them and made this batter :

Adding hijiki seaweed, grated turmeric, chili pepper and soy sauce.

Cooked like a pancake. It’s possible to flip it, but it breaks when you fold it.

That’s it. On top, drizzles of balsamico sauce.

The red carrots of Kyoto.

Just grated them. They have a sweeter and fruitier taste than average carrots.

Leafy daikon radish.

Just steamed.

Big daikon. I cut, salted, let 30 minutes and rinsed.

Yuzu dressing : yuzu citrus juice, grated peel, salt and sesame oil.

Crunchy, yummy, filling…

A moon filled of greens

It’s shaped like a pupusa, but I think normally they are made of corn masa and filled with cheese. So this is a free style re-interpretation, I’ve just taken the shape. It’s very tasty, crispy and filling.

The filling : miso + sakekasu (sake lees) and a little water to get a cream texture. Then minced onion, garlic and ginger. The greens are stalks of romanesco (diced) and cut kikuna (chrysanthemum greens)
The crust is likely to break a little, so the filling shouldn’t be too liquid.

The dough is like for tortilla. Today : a mix of white and whole flour, chili flakes, black pepper, a little olive oil, hot water. I didn’t add salt as the filling is very salty already due to the miso. I cooked it in a frying pan without fat.

Garnished with sauce for okonomiyaki (a veggie Worcester sauce).

The nicest leaves of kikuna as a side salad with black rice vinegar and sesame oil.

Then cut and eat while hot.

Mexiiiiiico…ooosaka !

Today’s lunch is Mexican style and plant based. I tried to make it not spicy for a guest not fan of hot chilis but, but…

Home-made whole wheat tortillas

Azuki beans, simmered with red wine, paprika, onion, garlic, a few shishito peppers, lots of cumin, thyme, a little cinnamon, nutmeg, black pepper, olive oil.

Mitsuba leaves, grilled shishito and avocado.
The idea is to fill the tortillas with beans and these greens.

Problem : Shishito peppers are usually not spicier than bell peppers. But it’s the end of Summer, and these are relatively hot… That’s great for me, not for those that have a sensitivity to hot peppers.

Side dish : okonomiyaki cabbage. Well it’s simply stir-fried with garlic and ginger, then flavored with sauce (Bulldog) for okonomiyaki.

As a dessert, double chocolate muffins :

Cilantro marinated cucumber, served 2 ways

Two version for a fresh veggie side. Lunch and dinner.

There were leftovers to use or lose. I’ve mixed these 3 and added a little Jalapeno Tabasco sauce. Let marinate in the fridge for the next day.

That’s fresh, hot and flavorful.

At lunch, I’ve added cherry tomatoes and…

…chips made with a broken tortilla, that I’ve toasted in a frying pan.

At night : added natto fermented soy beans and tenkasu (crumbs of tempura)

Salmon Summer tacos (home-made masa tortilla)

A fresh Mexican style lunch today…

The market’s findings…

Yeah ! Cilantro, coriander.

Masa tortillas. Well, it’s work in progress for the shape, but they taste great. It’s too simple, just add water, mix, knead, wait, spread… Just train. But I can’t buy masa harina easily, so I won’t have many opportunities for training.

If you don’t have masa harina , you can make :
wheat tortilla
corn tortilla (with grits, polenta, they are not gluten free)