Tag: vegetarian

Lime and ginger cake

No better excuse than a typhoon to induldge with a cup tea and a piece of cake. The other day I bought beautiful limes in Ohara, so I decided to use them and make a lime cake, then I found a little piece of ginger in the fridge and found that it’d be the perfect combination. Et voila! How the lime and ginger cake recipe was written and executed.

I mixed half flour and half corn starch, baking powder, brown caster sugar, a bit of oil, eggs, stired well. Added the zest of one large lime, and the juice too. Added the gratted ginger (a little piece is enough). Stirred well again. Greased a cake pan, put the dough in, baked in the oven at 150~180deg until golden. Ate with a nice cup of Earl Grey. And kept the rest for breakfast!!!

Another veggie tart!

With endless variations and always the best seasonnal veggies, a tart is always a perfect meal.  

My veggie tart today contains the last green beans and the last broad beans of the season, a handful of edamame, one yellow sweet pepper and one tomato. I prepared the dough with a mix of buckwheat and spelt flour, and olive oil. Except the edamame that I boiled a few minutes, if not they are hard to peel, I just use raw ingredients. Simple and delicious.

Basil and tomato ravioli

The basil in the garden seems to enjoy very much the rainy weather and it’s growing gigantic, so I went to cut some and was thinking about preparing a simple dish of pasta with basil and tomato. But then it turned out in a new ravioli recipe! 

I peeled a large tomato (you’ll actually need 2 or 3) and then cooked in a pan with a tiny bit of olive oil and some salt, until I obtained something close to condensed tomato. While the tomato was getting ready I prepared my usual dough recipe (100g of flour, 1 egg, a bit of salt and olive oil) and washed the basil and chopped it, and added it to the dough. This why I didn’t add water in the dough, the moist came mainly from the basil. I knead well and then pass it in my pasta machine untill it was thin enough (7 on my machine). I prepared two versions one with plain tomato for my husband, and one parmegiano-tomato for me.  I have some delicious vintage parmegiano brough from Italy, so I gratted some and mixed it with the tomato sauce. On the dough I lined a little quantity of filling, then lay an other layer of dough. And then made the ravioli. I am not very well equipped for making beautiful ravioli, so mine are pretty irregular. I just finally boiled them in salted and oiled water and served them with a little of olive oil. Super delicious. I was really surprised by how much we can appreciate the taste of the three ingredients: basil, tomato, parmegiano in my ravioli, a perfect balance that is usually not so easy to obtain with just tomato-basil pasta.

Vegetarian late dinner

Sometimes (often) I don’t have much time to prepare dinner so I really like to prepare sautéed fresh seasonal vegetables (carrot, lotus root, potato, okra), and this time I accompanied them with a fluffy tofu omelet. Yes fluffy again, after yesterday’s pancakes recipe!

In a bater I mixed 3 eggs and a block of silky tofu roughly drained, and beat well. I cooked it in a frypan under cover at medium heat both sides until golden.

Broccoli and mashed potatoes

Before and after traveling I feel like needing more than ever fresh fruits and veggies and super simple recipes. So let me share with you a new idea I add. I wanted to eat mashed potatoes, I love them! But I don’t make some too often. So for this recipe I prepared simple mash potatoes with only a bit of butter, then I added some little chunks of broccoli, and finished with an egg, and lot of pepper. Simply delicious!

Healthy and easy breakfast

You know how we like seeds with Gentiane, we use them all the time and can put some of them everywhere.  

For this quick breakfast, I need yogurt (or creamy fromage blanc), a drop of brown sugar, blackberries, raspberries and of course many different kinds of seeds. I use goji berries, sunflower seeds, pine seeds. You can add some homemade granola. And tada!  

Breakfast is ready.  

Chickpea and flax seeds thick crepe

There is an infinity of variations with crepes and pancakes, by changing the flour, adding baking soda or not, milk, egg, seeds… I love to play with all these possibilities and create something different each time. This time I grilled some eggplant and sweet pepper, so I decided to bake a big thick crepe made of chickpea flour and added some flax seeds in. For the crepe just chickpea flour, water, olive oil and salt is ok, for a less dense one adding an egg is good also. I baked it at low heat under cover and served with olive oil and pepper.

Fig tart

There is one thing that I really love in the end of summer it’s figs. It is relatively easy to find beautiful purple figs in Japan and I usually cook them in tart. I use a very traditional and simple recipe with a classic dough sable and an almond powder base with very little sugar. It is always delicious with the crispiness of the dough and the sofness of the figs and the almond powder. I top it with a little of brown caster sugar for the perfect balance. 

Spelt and mozarella salad

OK! I promise this might be the last post about summer salads!!! But this past days I’ve really tried a lot of new things and each was a great match. This spelt and mozarella salad is an other example. 

Simply boiled spelt, cucumber, ocra, boiled edamame and fresh mozarella diced, a lot of pepper, and always delicious olive oil.  

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