28.10.

 

For lunch I cooked millet with mung beans and green/grey hokkaido pumpkin chunks – all in my new lovely pressure cooker! So easy, just put it all in, add water (3 parts of water to one part of grain in this case), bring to pressure on high flame, then put on a lower flame (possibly together with using a flame deflector) and cook for half an hour, done! Just wait 5-10 minutes for the pressure to come down on its own. And you actually have grain, vegetable and bean 3 in 1! ­čśÇ

But anyway, I made some quick extra greens – shortly blanched kale and cabbage. You just bring a pot of water to boil (enough water to have the veggies covered later on) and when it starts boiling, transfer the vegetables inside and let them cook for just about a minute or two (they should get a deep green yet bright colour and become softer yet firm and crispy – a bit of a challenge, yes! ­čśÇ trial and error!).

 

For dinner I had the leftover grain from lunch (with new and not burnt!! self-made gomasio) plus I made a quick miso soup with carrot and tofu cubes. In a wok I sauteed (with no oil) paksoi, carrot and leek, seasoned with tamari and mirin. And I had to try out my newly purchased tempura pan and made a glutenfree deep-fried tempura: sweet potato slices dipped in a batter of brown rice flour+kuzu starch+water (you have to experiment with the consistency, that┬┤s the hard part!) and deep-fried until golden. It was a great success, I really liked it!

 

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Filed under Bean dishes, Complete meals, Recipes

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