Kintoki bean mini croquettes on a bed of cole-slow…

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.

Wrapatouilles rustiques

Makitatouilles ? Well, I just made the wraps as I had ratatouille…Read more

Via Gourmande in Osaka.

Sanded cauliflower, like a taboulé (via Gourmande in Osaka)

I'm not a big fan of raw cauliflower. It's not easy to digest and that "smells" of cauliflower in your mouth for a whilw. This time, no, that's different. The cauliflower broken into sand texture. Marinated a few hours with lemon juice, salt, curcuma, a little harissa, herbs (mint, sauge, basil), onion, tomato, bell pepper and a few dry raisins for the sweetness. It's soft, fresh, full of flavor. Delicious. … Read More

via Gourmande in Osaka

Whole chick couscous (via Gourmande in Osaka)

A hot Winter couscous and its veggies. As incredible as that sound, that's already March and this is my first couscous of the year. Wholewheat couscous, a few raisins. Shiitake mushrooms, tomato paste, okra, kabocha pumpkin, garlic… Lots of chick peas. The sauce is spiced with a curry mix, herbes de Provence, cumin and harissa. Mmmm, hot harissa. … Read More

via Gourmande in Osaka