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 :
Dark day. Storms are waiting to burst. Let’s have a little fun and something sweet.
It’s magical, everything is made from dry pantry items.
I’ve made the soy milk (easy recipe here).
And with that I’ve strawberry customized my tapioca.
Boil tapioca as needed, rinse, put in a bowl with 1/2 cup water, strawberry essence, sugar to taste, the red coloring. Cover. Let overnight in the fridge.
Tatata da !
It’s pink and it tastes of strawberry… candies. Not very natural.
Put bubbles in a bowl.
Pour soy milk, slightly sweetened and vanilla flavored. Not outside, if you can avoid…
Isn’t that cute ? That’s really good. Maybe don’t mix in advance as the tapioca could give back its coloring into the milk.
They are more bean based falafels than croquettes, but they are as nicely crispy.
Kintoki red beans and sesame seeds, soaked overnight.
In the blender, the beans and seeds, garlic, salt, pepper… When the paste was smooth, I’ve added bell peppers.
Cooked in the frying pan. Photos were not in that order… but there is some auto-correction for photo montages too, it seems.
A red cabbage waiting to get the shred… The thinner, the tastier.
I think certain food processor apps do that quickly, but I don’t have that equipment.
I grated with this tool. That would be a bit slow to grate the whole cabbage.
A randomly mixed harissa tomato sauce.
To put on the patties.
Krrr krrr krr…. very pleasant grazing.
A colorful alternative to potato salad. This version is very crunchy and the taste of Summer kabocha is incredibly fruity and sweet.
The base is kabocha pumpkin, steamed and mashed.
With a sour seasoning.
Cucumber and nagaimo (raw yam) as garnish. I cut cubes and added to the mix. Let half a day in the fridge.
Serve chilled. It can be stored 2 or 3 days in the fridge, so you get the carotene loaded side dish for a few meals or as a lunch box item.
Coleslaw is one of those classic that has no classic recipe. So you can make it 1000 times and different each time. Isn’t today’s a pleasure for the eyes.
Shredded.
Red cabbage, negi leek whites, kabocha pumpkin and goya bitter squash.
A simple rice vinegar and olive oil vinaigrette. What makes id special is th handful of negi greens and the 1/4 ts of nutmeg.
It’s delicious one hour after mixing.
A healthy reinvention of the Mitteleuropa pink delight. It’s full of Asian Summer veggies and the sour cream is replaced by coconut and lemon.
Shopping surprise : those 2 Nagano grown beets for 100 yen. It’s extremely cheap for Japan as I usually say tiny beets for 500 yen a piece. And is it not a Winter plant ? Well, I’m not a gardener. I only know beets from feeding the pigs. I guess the season is long and they can be store months, which is why I had the image of a cold weather food.
But there is no reason to shun them, even in extreme heat. Raw and chilled, they are very refreshing.
Garnish : cucumber, Kintoki red beans, nagaimo yam, enoki mushrooms.
The beans are cooked of course. The rest is raw.
Soup : beet root, creamy coconut milk, lemon juice, ginger, garlic, salt, pepper, ice cubes.
Just throw into the blender.
One more spoon of coconut cream (solidified in the fridge).
Mmmm… it’s deliciously sweet, nearly a dessert. And it’s fun to discover the crunchy bits.
Nama choco. That’s a ganache, a melty creamed chocolate. Today, a vegan version…
Mosaic….
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.
Asian Genovese. As Autumn freshness (with days of stuffy heat) arrived, my herb garden became crazy. I had to trim it, particularly sage and basil..Isn’t that screaming “pesto me !” ? …The 2 herbs, plus garlic, walnuts, salt and oil, in the mortar….The noodles with black soy beans.Read more.
Makitatouilles ? Well, I just made the wraps as I had ratatouille…Read more
Via Gourmande in Osaka.
This is the end of the end of Summer, there are still got days to savor the mythic cool soup of Malaga : ajo blanco (white garlic).
Végétale in Osaka 