Sweet corn masala and tartelette a la mangue

A fusion version of the Indian dal masala (lentil curry). Really quick and easy. And a gorgeous dessert.

Stir-fried sweet corn with green soy beans and onion, The spices are a dal masala mix and turmeric.

Added enoki mushrooms, and some greens (umaina). A little lemon juice.

The earthiness of the soy beans.

The sweet freshness of corn.

With leftovers of dough for the gâteaux basques, I baked the crust of a tartelette and a few cookies. On the crust, big dices of mango. Plus a pinch of ground salt and hot chili. You have to try that, just a pinch on mango, and it enhances spectacularly the flavor of a fruit that is already delicious.
Great dessert.

Veg juicing

Vitamins to fight the horrible weather, it’s fog, pollen, yellow sand, PM 2.5, whatever… With the pea soup outside, I don’t want the same on my table.
(Postscriptum, that was yesterday, 10th, today the sky is blue, the air maybe cleaner, but saddest anniversary of the year. 2 years ago… Vitamins are needed.)

Let’s take a red Kintoki carrot. I’ve added a little lemon juice. I got a thick paste in the blender, but after I filtered it into a smooth juice :

And some greens…うまい菜 Umaina. It’s a kind of Japanese beet leaves/Swiss chard. I took only the green parts and some grapefruit juice.

Cubic, basic, quick

Simple vegan lunch.

Playing with the new gadgets of Picasa… aged photos of these umaina (Japanese Swiss chard), kabocha and imported tahin.

Platter of veggies, steamed leaves and kabocha, raw daikon radish.

To dip in hummus with tahin.

The dessert. That’s nata de coco, from a can as I can’t make it, with blueberries. I really love the unique texture of those small cubes.