A nice warm dessert perfect to finish wrinkled apples.
Plus a little oil, water, cinnamon and vanilla essence.
I could eat that raw. If you want to lie to yourself, you can shape this as bars and say : “This is health food, protein bars…”. Well, that’s dessert.
The apples are pre-baked with seeds of cardamom.
Chaud devant ! Just out of the oven.
Colors and vitamins for the last act of Winter…
That’s all around a stir-fry of freshly boiled chick peas, with bell peppers, onions. Sweet chili sauce, and sweet spices : mace, coriander seeds, cumin.
Vegetables and fruits like natural jewels…
Served with whole couscous.
2 servings : Cal 616 F10.2g C114.2g P24.0g
As you can see lots of white in that newly created citrus.
A great tartine ! Is it cheese ? No, no. I have never found the cheese made in Japan great, it’s abominable, bad, neutral like a block of plastic, not too bad, but they don’t have the talent. This is something else :
misozuke tofu (tofu marinated in miso).
And this one is GREAT !!!!!
I didn’t make it. It’s a present, from the North of Japan.
Red cabbage, and poached tofu for a chilly day. French + Japanese, and they make a nice pair. This is vegan and surprisingly filling.
The idea was to empty my fridge. I had the half of a red cabbage, a few black potatoes, 2 purple shallot, red wine… Blue day ! I’ve let that simmered in the cast iron cocotte, longly.
Hello ! This blog is an annex of my main all-food blog.
Click on the castle picture on your right to go there.
There are not many visits here, so I don’t reblog all my vegan posts, but there are many.
If you want more, sorted according to your needs, click here for :
Shiny chocolate sauce on my moffle… Yummy ! And the brand is :
Maison Gourmande. DIY
If you don’t care about quality, you can buy a jar of “chocolate and nut spread”. That tastes good. Some brands are extremely popular, thanks to extensive promotion campaigns aiming children and even uneducated adults. Now, if you have finished primary school, you have probably turned the jar to read : sugar, palm oil, some flavorings and preservatives.
A dish for Winter mood. I wanted to eat pink. And spicy. And crunchy. And vegan.
Winter’s garden is a sprout garden. They make some in pink too…
The pink curry is Thai red curry paste and lots of coconut cream that I simmer a few minutes with onion and garlic. The veggies are celery leaves, ninniku no me (garlic sprouts) and okra.
A “burger”, that the Japanese call hamburg’ or hanbaagu to differenciate them from the meat patties from the infamous fast-food chain. It’s vegan and it’s “recycling” stuff. Yes, okara is a by-product of making tofu and it would only be discarded usually. That’s too bad as it’s full of healthy fibers, and I find it delicious.
The Daring Cooks’ February 2012 challenge was hosted by Audax & Lis and they chose to present Patties for their ease of construction, ingredients and deliciousness!
Happy Chinese New Year to all my readers ! These “niangao” (year cakes) are offered to the kitchen gods to get a good year of good food. Then I ate them, because the Chinese gods are so busy today that they need some help.
They are simply made of mochiko (sticky rice flour ) and sugar. And a little natural red coloring.
Rice is a food you can completely waste if you don’t cook it properly. It can become a lump, stay like raw starch, half-lump and half-starch. It can taste watery. Or you can get it just great : fluffy, each grain cooked at the same level, neither hard nor smashed, and full of its flavors.
It is not particularly difficult. To obtain perfectly cooked rice like in the good Asian restaurants, you don’t need a rice-cooker.
A new batch of calçots…
Read here why I burn my leeks (no they are not witches…)
I’m getting addicted to those shimonita negi sweet leeks.
With whole almond romescu sauce.
Rustic scones with spicy sweetness. That’s a healthy version, perfect for a week-day tea.
Divine with mango raw jam.
Easy like a scone.
Whisk together powdered oatmeal, about half the same volume amount of flour, a little baking powder, a pinch of salt, Ceylon cinnamon. Pour a few tbs of olive oil, whisk to get a sandy texture. Add water to get a very gooey mix, stir with the spoon.
If you were stranded on a dessert island, you’d have these scones. With coconut and a cup of Java.
Cane sugar. Replace butter and milk by coconut cream and milk (from a can). Add dry coconut powder. For the rest, the recipe is like basic scones.
They didn’t rise much, but they expanded on all sides. The inside is very soft, not mushy and grainy as the coconut bits didn’t “melt” into the flour.
I’ve called these small buns cardaman as they have a fragrance of cardamom. And they are made on the model of butaman (Japanese for meat-filled Chinese steamed bun).
I’ve used buckwheat to give a season taste. And inside, kabocha pumpkin. What is wonderful is they are IN 5 MINUTES.
And they are delicious… Read more
It’s tonyu (soy milk based soup). This is said to give a beautiful skin to women. Even if it’s a legend, that still makes a delicious one-dish dinner.Dig in and you find whites of big negi leeks.And somen (Japanese wheat vermicelli).First make your tonyu (pure soymilk)…
Cook 1 cut negi leek in, with a little garlic in water (just enough to cover)…Read more.
