Tag: vegan

Asparagus risotto

Yes! Spring is here for sure and aspargus start to be seen on the market stands. Nothing simpler and more classic then an asparagus risotto, and still so delicious, I never miss to make one. I used a new onion for the base, for sweetness and melty texture, that I chopped roughly and slightly cook in olive oil. Then I added the rice, and rolled it in the oil until almost golden. Finally added water or vegetables bouillon if you have one. Once almost all the water has been absorbed by the rice, I added the asparagus chopped. And cooked until bright and shiny green to keep then perfectly crunchy. Served right away.

Radish top soup

Super fresh radish with beautiful green tops call for a simple vegan soup, simply boiling and then blending the tops in water, adding salt pepper and soya milk. Ready and delicious. 

Quinoa soup

What if suddenly the temperature drops again and it feels like winter again?
Nothing as simple as a making a quinoa soup! I’ve spotted the recipe the very first time I was browsing my vegetarian cookbook received for Xmas, and didn’t had a chance to make it before: no quinoa, not the proper veggies, to warm… But last night was perfect. The recipe is extremely simple, and it takes very little time to prepare because quinoa cooks really quick, so that makes a perfect option for days at work. Of course I slightly changed the original recipe because I didn’t have potatoes and i found anyway that potatoes+quinoa was a little to much, so I replaced the potatoes by lotus root. 
For this quinoa soup for a full dinner for 2 you need: 90g of quinoa; 1 tomato; 1 little leek or half onion; a handful of fresh spinach; 2 potatoes or the equivalent of lotus root; salt, pepper.
In a pan heat a bit of oil, chop the onion or the leek and throw them in the pan, add the tomato diced, then the spinach washed and roughly cut and finally the potato or lotus root, cut in big chunks. Finish with the quinoa. add water to cover the whole ingredients and add an other 2cm. Add a bit of salt and pepper, and cook for 20min under cover.
Serve while hot. I thought about adding an egg at the end of the cooking, but then realized that it was already well enough energetic, so finally didn’t.

Saturday alone in Tokyo = soup day

A. had a company outing so I spent part of the week end alone in Tokyo. A cold and grey weekend so I went only for a long walk, did some shopping and took the opportunity to prepare our apartment for the arrival of a new sofa in our living room, just the third one!!! I also add a party with students and former students, but usually I just have one drink a these kind of parties and don’t touch the food. I found it was a perfect time to have a little monodiet for the day and made some super simple fresh veggies soup with one leek and three little carrots diced thinely and only boiled in water (no stock, no broth, nothing) to which I added, for the energy, a few little Sicilian pasta. Just added a bit of thyme and a drop of olive oil. It was both lunch and dinner and After eating out so often it was perfect!!!

Dinner fix

Anytime I go to my pilates class I come back late and starving, so I need to fix us a dinner super quickly, and doesn’t require to much attendance to have time to do all I have to in the mean time. Psta are great for that: once they’re in the boiling water you are free for 10min. And before the water was boiling it gives enough time to prepare the veggies for the side. Recently I found that spinach and shiitake go very well along and I like to serve them with pasta, eggs…  The spinach are simply boiled or steamed, the shiitake grilled with a bit of oil (here served with pasta so olive oil). Then I just serve, add olive oil, pepper and ready to eat!!!!! 

One-plate salad

This morning the farmers market showed me once again that it is not clear which season we’re in!!! The transition seems to take an unusually long time and daikon and cabbages were lined together with strawberries and new wasabi leaves. It gave me the idea to prepare us a warm/cold salad with warm green lentils from France and thick fried tofu, fresh tomatoes and wasabi leaves, with an olive oil and soya sauce dressing and finished with a few sesame seeds!

Little breads for breakfast

There is nothing as such as a good breakfast, prepared just in time and served just when it’s done. In particular, I can’t help but love bread that is just out from the oven, with a good cup of a hot drink and a fresh fruit (from the garden any time it’s possible). It makes the perfect start. Of course baking requires a bit of organization and time but in the end it’s not so difficult and incomparable with anything else you can buy the day before!

As you may have noticed I bske pretty much anything. Even if I am not master in making croissants yet and naad to work on that, I start to be pretty confident on making rye and whole wheat breads. So here is an other variation of the basic recipe, where I mixed 250g of flour: half rye and half whole wheat flours, 120g of water, 14g of sourdough, 3g of yeast, 6g of salt, knead until soft and smooth, then added dry raisins and chocolate chips in part of the dough only. Waited until it has almost doubled, then shaped it and leave all night in a cool place. Before going to bed I scedule a delayed start of the oven so that In the morning I just have to bake them for 10-12min and breakfast is ready!!! Have a nice weekend!

Plum jelly – 梅羊羹

It is extremely rare I cook something sweet for dessert, or I cook dessert at all. Unless we have guests for dinner our meals end sometimes with a fruit, sometimes a yogurt but most often with just a little piece of chocolate. In the trading with our neighbor, fruits from our garden in exchange whatever she has, the other day she gave some plum jam and she told me: “you know, it’s sour, but it’s really good in plum jelly!”. OK then, let’s make some plum jelly (梅羊羹-ume youkan)… Well it’s really simple and it works also with any jam you like (I trued also with my natsumikan jam). You need only a flat recipient, some jam, 1/2L of water and a little bag of agar-agar or 寒天-kanten. Boil the water in a pan, add the jam, then the kanten, stir well while still heating for a few minutes. Set in the flat recipient  and wait for the liquid to cool down, then refregirate. Before serving cut in pieces of the shape you fancy.

Winter → Spring risotto

Warm days with sometimes cold wind and chilly evenings follow each other, the end of the winter veggies overlaps with the beginning of spring veggies so my cooking is largely influenced by the envy of spring food, but the warmth of winter food. So I came up with new vegan risotto recipe with winter red cabbage and spring new onions. The new onions are just starting and are perfect just slightly rolled in olive oil and heated slowly. For the risotto a veggies consomme add the perfect juice and taste. Then just add the onions cooked and the red cabbage and cook 2 minutes under cover before serving while still hot, and add some freshly grated Parmegiano for those who like.

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