A green year of savor’hits

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A random selections of favorite 2013 savory posts… Most are plant-based, all were yummy ! Thanks for visiting. I hope to see you again in 2014

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Romanesco and cauliflower green quiche

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My experiments in plant based milks and yogurts


Simple nori okaki. Make your own Japanese rice crackers.

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Sesame sweet and sour tofu


Mehari sushi, the leafy snack

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Gifu squash and fondue-pa’


Avocado edamame breakfast croquettes, my simple recipe

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Green gnocchi in yellow curry soup

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Salade de crudités updated : veggie nori-maki

vegan ramen burger
black bean ramen burger

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The grapes of waves. Okinawa’s green caviar.
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Sopa de espárragos verdes

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A warm Spanish soup today :

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This month :

Blog-checking lines: Our November Daring Cooks’ hostess was Begoña, who writes the beautiful blog, Las recetas de Marichu y las mías. Begoña is from Spain and didn’t want to go with the more common challenges of paella or gazpacho, she wanted to share with us another very popular recipe from Spain that we don’t see as often called Sopa Castellana which is a delicious bread soup!

(more here)

Besides the classic (with a complicated broth), there was an asparagus version that I’ve preferred.

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I combine the 2 recipes and changed… well, here is my broth, based on a grilled onion, with stalks of turnip, cloves, laurel, thyme, rosemary, a dry mushroom and chick peas.

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In the South of France, this type of simple bread soup existed too. Particularly aigo boulido in Provence, so my impression is garlic is the main ingredient.

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It’s the season of frozen green asparagus. Always.

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The soup with the bread.

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Poached quail egg. A similar soup with one egg is called “bouillabaisse borgne” one-eyed bouillabaisse.

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So we have a 4 eye monster soup.

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Mmmm, it’s very filling.

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Bochan kabocha cocotte eggs and Autumn turmeric side

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Oeufs cocotte are French baked eggs. They are baked in a dish that is called in French, guess what ? A ramequin, a bol, etc. It’s never called a cocotte. Because a cocotte, it’s hen, it’s a woman sometimes, well in the kitchen, it’s a big stew pot. So baking eggs in that over-sized pot, that’s like quail eggs inside a pumpkin. Well, today exceptionally we’ll do that.

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Botchan kabocha (little boy pumpkin) is the smaller Japanese pumpkin. It’s perfect to make individual stuffed pumpkin dishes. For instance :

okowa sticky rice kabocha

Thai steamed custard

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Open and empty the kabocha, steam it till the flesh is soft. Fill with quail eggs and a mix of soy milk, argan oil, salt and pepper. Bake till the egg whites are stuck and the yolks still soft.

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Served with toasted home-made whole-wheat bread.

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Turmeric. In Japan, they cultivate a few types. Autumn turmeric is the most common. Spring turmeric (in English “wild turmeric” ) is the second most common. This plant is believed to have great medicinal properties.
This one is only a little bitter, perfect for cooking.

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Stir-fried gently a few slices of turmeric and of dry apricot. On low heat, added in daikon radish leaves, stirring till they get wilted. Added salt, walnuts and chrysanthemum flower.

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A nice Autumn brunch.

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Ultra simple green freshness : kabosu lime pie

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Of course, the deep forest flavors of the kabosu lime make the charm of this sweet. That’s a delicious dessert you can try with another other fragrant citrus.

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The crust : oatmeal + black sesame.

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The filling : avocado + kabosu citrus.

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In the blender : 1/2 avocado, 1/2 kabosu zest (grated), juice of 1/2 kabosu, 1 to 3 tbs of condensed milk or honey or syrup (amount to taste), 2 tbs of coconut cream.
Let the pie rest at least 2 hours in the fridge for setting and for developing flavors.

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On top, whipped coconut cream and ribbons of zest.

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Mmmmmm…. luscious !

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Gifu squash and fondue-pa’

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A little early Autumn party around cheese fondue ! There is a special guest, here is :

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宿儺かぼちゃ suguna kabocha. , from Gifu Prefecture. This monster makes about 3 kg. Inside, it’s kabocha pumpkin, a potimarron and it does taste very chestnutty.

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We are far away from the fondue savoyarde with mountain cheeses. Today : pumpkin, red wine and… processed cheese.

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The result is incredibly yummy…

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Dip in bread. Or toasted bread.

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Or veggies.

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Gnocchi x gnocchi

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Gnocchi di patata ? Gnocchi di polenta ?

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That’s the Daring Cook’s challenge of this month : potato gnocchi.

Todd, who is The Daring Kitchen’s AWESOME webmaster and an amazing cook, is our September Daring Cooks’ host! Todd challenged us to make light and fluffy potato Gnocchi and encouraged us to flavor the lil pillows of goodness and go wild with a sauce to top them with!

As I had already made some and I wanted a fresher Summer version, I tried to combine polenta gnocchi and potato gnocchi recipes :

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It’s gluten free. I didn’t add flour. I cooked the polenta, and made mashed potato. I mixed about 60% potato, 40% polenta. Flavored with salt, nutmeg, black pepper, a little olive oil. Let cool a few hours.

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Prepared a sauce (tomato, garlic, olive oil) and stir-fried peppers and onions with garlic and rosemary.

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Formed gnocchi with the chilled dough, coated them in sauce.
They can’t be boiled or they would fall apart (yep, I tried). It’s not a problem, they can reheated in the sauce.

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Actually, I ate the second serving not reheated and the dish is as good hot as cold. It’s great for this hot season.

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New ginger carrot okara cookies

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I made these savory cookies to use leftovers. They ended up like heath store cookies, full of fibers and good nutrients.

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Carrot lees, what is left from juicing.

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Okara, the leftover from making tofu and soy milk.

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New ginger, still pink like a little baby. It’s available in Summer. Ginger pickles are made with it.

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Carrot + okara + minced ginger. I’ve added miso and powdered sesame for flavor, potato starch for binding.

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Spread on cooking paper, with more sesame seeds.

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After baking, they are still soft. The next day, they hardened and flavors have combined.

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