Welcome !

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 :

Vegan

Vegan plus vegetarian

gluten free

dairy free

Black power 3 (via Gourmande in Osaka)

Ultra-simple and very nutritive dish. Only 3 ingredients : black pepper, black soy beans and black neri-goma (pounded sesame, tahini). Kuromame is there Japanese name.These beans are huge and very hard. I soaked them 48 hours to minimize cooking and that still took hours. It's better to make big batches. But the taste and texture are really great. The sesame kuro nerigoma brings its velvety feel and nutty richness. Mmmmmm ! … Read More

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Refreshing cold miso soup with somen noodles and nameko sticky mushroom (via Gourmande in Osaka)

This is really delicious and that makes you forget the heat and humidity. What is left ? Superb blue sky and great weather. Nameko are those orange sticky mushrooms. I already showed you some : Nameko the sticky/jelly mushroom This time I have huge ones : And you can see that "glue". When they are boiled that becomes a jelly : Serve them very cold ! About mushrooms… This is vegan dashi. Dashi is the Japanese all-purpose stock, made from dry fis … Read More

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Full veg’ lunch : falafel, kimchi, hijiki… (via Gourmande in Osaka)

Bright food for a dark day of rainy season. It's nearly vegan (kimchi is not, no problem for me) and fully yummy. First dish : hijiki and carrot ying-yang. They are boiled. Hijiki are black seaweeds. Under there is a sauce of mirin, soy sauce, sesame seeds and fragrant sesame oil. Once mixed : Kimchi salad. 2 days ago, I had a small left-over of kimchi and most of the juice. I mixed in cubes of daikon radish and cucumber. It's less spicy than kim … Read More

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Eating simple – Melon and wine (via Gourmande in Osaka)

Fresh melon. Wine. Balance, harmony, freshness. As we are stepping into the raining season and it's wet hotness, I feel like eating simple items rather than complex meals. So I've added that "ultra simple" category. I prefer one not too sweet for this. It's an oridinary Chili red wine. The melon brings mildness that mingles into tannin bitterness. … Read More

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Zucchini farro (via Gourmande in Osaka)

Farro or spelt, the ancestor of wheat. Perfect for a lukewarm salad meal, Zucchini "saisi" in garlic herbes de Provence and olive oil, not cooked, no raw, on the way… Farro cooked in the rice-cooker. Dressing it up with tomato passata, capers, olives, negi leeks, then the zukes plus a good drizzle of olive oil. Served with two proteined sides. Orange with sweetened azuki beans. … Read More

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Edamame tofu, 3 ways to enjoy the pastel green flan (via Gourmande in Osaka)

Tofu made of edamame, you can buy it or make it (next post). Classic, with grated wasabi and nama shoyu soy sauce. Unmold it, pour a crown of sauce around, a chestnut of wasabi on top. Seasonal, with kinome on top and a sweet tsuyu (reheat kombu dashi stock with a little mirin and soy sauce, bring to boil, let cool). Sweet for the small flower. Drizzle honey on it. Top with dry fruits (goji berries). You can have it as a dessert. Actually, that w … Read More

via Gourmande in Osaka