Easy steamed kabocha pumpkin flan

かぼちゃプリン kabocha purin Japanese pumpkin flan.
Kabocha is the fruitiest veggie. Let’s use it for this very easy and delicious dessert.
I’ve used the blender and the rice cooker, so that’s really easy and hassle-free.

I had suguna kabocha, but any type of sweek pumpkin or butternut squash does the trick.

Recipe :
-Boil or steam the squash. Take a cup of orange flesh.
-In a blender, add 2 egg yolks, 4 tbs of condensed milk, a pinch of nutmeg, a ts of vanilla extract, a cup of water (or enough to get a creamy texture).
-Transfer in a mold. Put a saucer in the bottom of the rice cooker, add 2 cups of water. Place the mold on it, switch on. (you can use any type of steamer)
-Paint the cooked flan with condensed milk to avoid drying. Let cool. Chill in the fridge.

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)

Grilled cauliflower

Simple and delicious grilled veggie meal with a fresh fougasse bread.

Sliced Spring cauliflower and onion, painted with olive oil. Salt, pepper.

Roasted 15 minutes under the grill.

Sprinkle paprika on top. Serve with edamame for more proteins …

…and baby leaf salad.

The dressing is leftover of Korean pancake dipping sauce (soy sauce, black rice vinegar, chili peppers, onion…).
The bread is in another post.

Romanesco and cauliflower green quiche

Get the green burgeoning quiche out of the oven…

Take a generous wedge ! That’s another fancy plant based meal.

Two cousins : romanesco and classic white cauliflower.

Dough : 1/2 cup flour + 1 ts of matcha green tea + a pinch of salt + 1 ts olive oil + hot water
Batter : 1 cup pasted cauliflower, 1/2 block of tofu, 1tbs potato starch, 1 ts miso, 1 tbs sakekasu (sake lees), marjoram, salt, pepper, nutmeg
Garnishing : young onion, cauliflower, romanesco, fresh marjoram

I pre-baked the crust together with the onion, before garnishing, then drizzle olive oil on top and rebake till the top gets sunburns…

Yum yum…

Matcha pasta on a flower bed

There is green tea in my pasta and my plate looks like a garden today. Happy !

Add 1 tbs of matcha (green tea powder) to 1 cup of flour or semolina, mix well and make pasta as usual.
I like them thick and thin, that depends on days. This time, the mood was for thick tagliatelle.

I used what was in the fridge : like leafy mini daikon (leaves had been eaten, I wonder by who…), red cabbage and carrot. A dry chili. New onion. Stir-fry in olive oil. Season with sea salt and freshly ground pepper.

Add in the cooked pasta. Yes, there were 2 volumes of veggies for one of pasta. That’s the perfect ratio.

Serve with 2 sides, well 2 desserts…

A season citrus. It’s a sort of pomelo. It’s very sweet and flavored, not bitter at all.
子夏 (konatsu) or 日向夏　(hyuganatsu). The first name means “little Summer”.