Tag: one-plate

Vegetarian stuffed zucchini

Here is an other recipe of stuffed zucchini, but vegetarian this time. For me it’s a classic because my mother has been preparing it for decades and I find this recipe perfect for hot summer days. In her original recipe my mother was using “brousse” or “bruccio” a white fresh cheese from the south of France or from Corsica, since I cannot find easily this cheese in Japan I replaced It by ricotta and it works very well. This recipe is lovely also in small round zucchini, but I couldn’t find any today.

The stuffing is really simple: it’s a mix of ricotta cheese, egg, fresh mint, salt and pepper. Stir the ricotta with an egg, chop the mint and add it to the mixture, season with salt and pepper, stir well. Cut the zucchini, remove a little of the seeds, stuff with the mixture. Line the zucchini in an oven dish and bake at 180deg untill the top is golden. Eat warm or cold. 

It is perfect as starter or to accompany a main dish. Here I served it for dinner in a one-plate with a little omelet, home-made pancakes and greens. 

One-plate dinner

Et voila! Busy weeks, long working hours, the one-plate dinner is back!!! 

Quinoa and bulgur for the energy, salad for the green, cherry tomatoes for the red, momendofu (hard tofu) for the white and a little shiso omelet fr the taste. Seasonned with just olive oil and we’re set.

Remember to always drain your tofu, and cook the omelet under cover at slow eat to avoid the flipping task!

One-plate dinner

Days around Tokyo are getting warmer and the golden week (a few days of bank holidays in a row) is really beautiful this year!  A lot of fresh fruits and vegetables just bought at the local farmers market. With this beautiful weather we spend a lot of time outside and crave for fresh tasty meals, so I concocted this one plate for dinner: a bit of cucumber with fresh mint and fromage blanc; a fake ratatouille: just tomatoes, onion, zucchini stewed in olive oil with a bouquet garni; and to accompany the whole thing some chick pea flour and linen seeds pancakes. 

For the vegan chickpes pancake it’s really easy: just mixing chick pea flour with water, linen seeds and a bit of salt and olive oil to obtain a thick mixture that can be shaped in small pancakes with the hands. And then grill them or fry them in okive oil.

Bon appetite!

Vegan one-plate for dinner

I cook a lot of vegetarian dishes, but recently I realized I’m cooking a lot more vegan dishes. I come with new ideas all the time and this past few days I really enjoy cooking with thick fried tofu. Usually it is prepared in large pieces of 10cm by 10cm, 2cm high, this time I found this nice 一口 one byte squares of tofu that are just great to add to a salad. I prefer eating them hot so I heat them in a fry pan. It also take off a bit of the oil. This time I served them with a baby leaves salad, red quinoa, mashed avocado and green peas sprouts. As usual, super easy to fix rapidly after a long day at work, delicious and colorful!!

Another quick dinner fix

An other evening when I needed a quick fix for dinner (to be honest it’s almost every day!!), thus a “one plate” and a happy husband!
In these situation quinoa is particularly adequate because you can cook it very quickly, it’s full of proteines, so perfect for my almost veggan diet.
I quickly cooked red quinoa, and added a bit of raw avocado, a slice of wild smoke salmon (not mandatory, it can go veggan), some sprout and young leafs, and a few brocoli that were just 2min in steam (you can steam them on top of the quinoa). For seasoning a bit of lemon juice, olive oil (olives from Provence), salt and pepper. Always simple, always delicious. Plates ready to eat in less then 10 min for 2 (the quinoa os basically what takes the longest but you’re free handed in the mean time!).
 

Quick dinner fix

It is very often that we come back home quite late from work, starving and tired. In that case I like to prepare what Japanese call a “one plate”. It is usually a composition of several unrelated elements all combined in one plate. In some restaurants the one plate can cover from starter to dessert!!! I don’t go that far, but it is a nice way to fix rapidly something for dinner. 

This time it was awfully simple: and colorful: baby leaf salad with a bit of olive oil, red cabbage+carrots+linseed (I shredded roughly the cabbage and carrots and because it’s winter and cold I wanted something warm to eat I cooked them 5min rather than serving them raw), some fresh delicious “katsu” from Saboten*.

* Saboten (http://www.ghf.co.jp/saboten_rest/) is a shop that sells “katsu” in various forms. They have a lot of veggie: asparagus, potato croquette, edamame, and porc: tonkatsu, hirekatsu… They are made on the spot, ingredients are chosen carefully, menu changes with season and they are always yummy. They have a few antenna shops in town. Since I never fry at home, it is a good option once in a while, and I know some that are always happy with these, but it means leaving work no mater than 21:00, if not there’s nothing remaining…

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