Category: Vegetarian

Fluffy tofu omelet

I am extremely picky on the quality of the food we eat and I find it ridiculous to want to eat absolutely meat or fish at every meals or everyday. I’m more inclined to cook a really fresh and delicious piece when I find one and skip it the rest of the time. Lot’s of people curiously worry about proteines intake but not about vitamins or other as much important nutrients. I care about none because I know that what I cook is perfectly healthy. I’m a vegetarian that eat sometimes a bit of cooked white meat or fish. And I’m an egg lover!

Eggs are perfect from breakfast to dinner, they can be prepared and combined in so many ways that I could cook them differently pretty much everyday!! So when I found myself with a bloc of momendofu in my fridge, immediately I though about a delicious fluffy omelet for dinner. The tofu always needs to be drained for a better taste so never skip that part. In a bowl I put the tofu and 3 big eggs, a little of salt and pepy and I mixed until it took some volume up and started to foam. In a large frypan I heared s bit of vegetal oil and cooked on both sude the omelet. Then cut and serve with steam veggies.

Another version of the kabocha tart

Spending the weekend in Tokyo we often eat out, so at last I wanted a simple dinner at home on Sunday evening. I hesitated between risotto and tart and finally we opted for the tart. As for the veggies to put in it was all decided: leek, tomato and kabocha, I had also some nice bacon that I added to the mix but it is optional. 

So, in a pan with a little of olive oil I grilled the leek cut in slices, the bacon, then added the kabocha and the tomato. I cooked until all the moisture from the tomato was gone. I also added 2 beaten eggs, salt and pepper before putting it in the dough. For the dough I opted for an olive oil base half-half white flour and buckwheat flour. II baked 20min at 180deg. Ready to serve.

Kabocha and mushrooms tart

An other tart with another composition, and another tart crust.

This one is largely inspired by chef Georges Ennis (@chefgygglz) kale-nutternut-shiitake tart last week, but my recipe is much lighter, quicker and features no cheese (not that I wouldn’t like, but my husband yes). I like very much the addition of the kabocha, first visually, then tastewise because it’s soft and sweet.

For the dough I prepared a classic simple sable dough that I rolled thinly in a large circle to fit my tart dish. I washed and sliced the mushrooms: shiitake, shimeji, oyster mushrooms and cooked them in a bit of olive oil and salt. I then topped the pie crust with them. Added 1/4 of kabocha thinly sliced. I finally prepared a batter with eggs, soya milk, salt and pepper and added to the rest of the tart. I baked the tart 30min at 180deg. You can serve warm or cold, both are delicious! 

Pear tart “bourdaloue”

It’s been a long time I haven’t made cake or tart. With all the nice pears in the grocery store, I wanted to make one for tea time.  

You need a puff pastry, 4-5 nice pears. spread out the pastry, and put the pears cut in small dices. 

Mix 3 eggs with 3 spoon of brown sugar, 10cl of cream and 20cl of vanilla soy milk. You can add a drop of vanilla. And add 150g of almond powder. Pour this mix on the pears.  

Then 35-40 minutes in hot oven.  

You can add a pinch of slender almond on the top before the end of baking. 

Wait 1h before eating  

Gnocchi di zucca

I love Italy and Italian food and I’m very excited that we will spend xmas in Sicily and my birthday in Roma!!! So to get ready I working on my classics and some different variations, one I love particularly is gnocchi! So I made pumpkin gnocchi, or rather kabocha gnocchi! And because the skin of kabocha is very soft I kept it, adding a nice greenish color. I also added a potato to make the orange less vivid and more subtle and it gave something really nice, perfect with just a little of olive oil and pepper.

For 2 portions of gnocchi as main dish I used 1/2 kabocha, 2 small potatoes, as little flour as possible, 1 egg (so you’d rather make a huge amount of gnocchi so that the egg don’t moisten to much the preparation). I steamed both potatoes and kabocha, but I recommend to grill the kabocha to avoid also large quantities of moist. Then you just mix sll the ingredients and shape the gnocchi. Finally boil them in salted water, or fry them in a bit of olive oil! 

Boiled version of the gnocchi di zucca
Boiled version of the gnocchi di zucca

Buckwheat tart

Rainy and gloomy Saturday calls for a comforting tart for lunch: 100% buckwheat dough for the base, leek, oyster mushrooms, tofu for the garnish. Simple, tasty and warm, just what we needed! 

Chestnut and porcini ravioli

While browsing my ravioli pictures and recipes I found one I invented last year and that was just magnificent: chesnut and porcini ravioli. I love chesnut flour for its sweet taste and delicate flavor and I find it perfect to cook everything, bread, cake, crepes, pancake, crust for tarts or ravioli pasta. It is perfect with autumn veggies, prosciutto, parmegiano, melty cheese… I prepared porcini ravioli with a pasta made with chesnut flour. I simply replaced 3/4 of the regular flour by chestnut flour (more makes the dough hard to work). For the filling I used dried Italian porcini that I rehydrated, I chopped them and mix with a little of flour. You can add meat if you like too, or a bit of cheese. Then I filled the ravioli, boiled them and served with simply olive oil, salt and pepper. Super winner recipe that I really love! Of course if you have the chance to have fresh porcini I recommend to serve some too, just grilled in olive oil to top the ravioli! 

Now wondering what will be my next ravioli! 

Pie

This something that I never cook but that I actually love a lot. Pies are so delicious and so easy to make. And just like tarts there are so many variations that everything works! What I like very much with pies compared to tarts is that 1. You don’t need the egg base, 2. The filling is kind of steamed in the pie so it doesn’t dry, 3. The double layer of dough!! When I started this recipe I was thinking of a tart first but I changed my mind on the way and decided to make a kind of coca or calzone, and finally it turned out being a pie! That’s why the shape is not very pretty because I was rolling the dough in a different shape at first.

For the filling I used hard tofu, drained, shiitake cut in cubes, and chicory leaves (well I am not perfectly sure about what it is actually, but it something like chard). For the dough I used spelt flour, water and butter (which can be replaced by vegetal oil). I split the dough in two and rolled quite thin, but not too thin. I set one in a pie dish, add the veggies and the tofu (as on the picture) then cover with the second one, close tightly the edges together, made a small hole in the middle and added a little cheminey in cooking paper. I baked in the oven for 40min at 170 deg. Serve while it’s still hot. Bon appetite!

Autumn mode breakfast

What best after a perfect week-end to start a rainy Monday with a good apple and cinnamon cake, a hot chai and some fresh fruits? We’re heading to autumn a its full and slowly evenings are getting dark early and chilly, so I have plenty of time to spend in the kitchen. Yesterday I decided to prepare a treat for our breakfast with a very simple apple cake. It’s a basic yogurt cake recipe without yogurt, and I use very little brown sugar because I don’t like too sweet breakfasts and instead plenty of cinnamon, which suits perfectly my morning chai tea. 

I wish you a good week!

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