Special grilled veg’ pizza

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Another low-hassle skillet pizza. Ideal for Summer.

Ququii

I first cooked this dough in a skillet.

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I garnished with chunks of steamed white aubergine, raw slices of zucchini.

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Capers. Dried tomatoes in oil. Slices of fresh garlic. I painted the toppings with olive oil and passed 5 minutes under the grill of the oven toaster.

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Simple and delicious.

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Mabo fair : aubergine and tofu

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There exist mabo tofu and mabo aubergine, two sister Chinese dishes widely adopted in Japan. Today they are on the the same meal.

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My lunch tray. Yes, that was delicious and filling.

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The base is the same : onion, garlic, ginger, Sichuan pepper and azuki beans. After simmering, I add miso, paprika and I pass the mixer. I’ve added slices of green hot chili.

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Aubergines steamed, then stir-fried with garlic. I’ve added the sauce and more paprika, water and reheated. On the finished, a tbs of fragrant sesame oil and a few roasted sesame seeds.

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To the rest of the sauce, I’ve added green sweet chilis, a little more Sichuan pepper, then cubed silky tofu.

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Served with rice of course. It’s Thai jasmine rice with a little sticky black rice.

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Veggie side : okra sprouts, topped with zucchini (grated, mixed with salt and turmeric, let 1 hour).

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Pattzukis and basil argan oil zucchini

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A 2 dish casual lunch : pattzukis (azuki bean patties) and zucchini.

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Boiled azuki beans are the base.

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I mashed them with a fork, added ajowan, cumin, dochi (Chinese fermented beans), garlic, hot chili, salt, fresh thyme and potato starch. Pan-fried.

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Served them topped with cumin, with grated cabbage as a side, and a dressing :

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Dressing : basil, sesame seeds, a little garlic, salt, argan oil, sudachi lime juice, water.

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Grated a zucchini, patted with sea salt, added cut basil leaves and ground coriander seeds. I’ve let about 1/2 hour.

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Then added argan oil.

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Le retour de la tarte polenta

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Tarte polenta aux légumes.
It’s a new and more French version of :

b4cf3-dsc08756-001 la gritzza

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Same sunshine crust.

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Ratatouille vegetables.

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A whirlpool of black sesame steamed crepes…


Purple lunch. Nutty small steamed crepes and huge beans.

Actually they are more like tortilla or Chinese chunbing.
Recipe :
I mixed a cup of flour, 2 tbs of nuka (rice brans), 2 tbs of black tahini (pasted black sesame), a little salt, hot water. Kneaded a little. Formed those rounds. And I cooked them in frying pan (with a lid and humidity).

Garlic veggie mix (zucchini, bell pepper, fava beans) from frozen vegetables.


Spicy hanamame big beans.

Enfrijoladas frescas

Enfrijoladas, stuffed tortillas in a bean sauce. I had to try that.

Yummy ! That’s really delicious. The sauce is much lighter than let’s say an enchilada sauce. It’s satisfying but not stuffing.
Adopted ! You will see some again.

I made the wheat tortilla flavored with paprika.

Stuffed with tofu (that was pan-fried, a left over), cubes of zucchini, snow peas, spices.

Folded.

Refried beans. They are kuromame, black soy beans. I refried in olive oil, with onion, garlic, cumin, jalapeno sauce… Then passed in the blender. That makes the sauce.

The photo is small. I made a technical mistake : I reheated, so the sauce was dried and less photogenic. Should have heated the filled tortilla covered by 1/3 of sauce (to soften them) and the rest bean sauce separately to pour on the plate.

Grill’tatouille

That’s a kind of magic. Raw veggies taste great. Fried veggies are totally different, and taste great. Roasted veggies are another thing… Classic ratatouille is fried veggies. What happens when you roast instead ?

A delight !

Ratatouille veggies…

Super-veggies ! I piled them, but each has its roasting time under the grill.




Then combined :

With tomato, olive oil and red pepper sauce. Simmer the time they can suck in the sauce.

Coated in red.

Mmmmm…