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Posted By Cécile's Untamed Kitchen


It's been a while since I have been wanting to play with plantains. Checked √

All I needed was my faithful cast-iron pan and coconut oil (which is ideal for healthy frying).

Plantain can't be eaten raw... you've got to cook it somewhat. It's actually referred as the cooking bananas!

So, I peeled one plantain (fitted nicely in the pan) with the help of a knife as it has a tougher skin. I cut it in about 1/2 cm-thick slices before dumping them in their oily bath ;0)

It's interesting to notice that at first, it felt as if the cooking was taking for ever. I turned the slices over and after some more cooking, all of a sudden, it burned... I caught it just in time but I'll know better in the future.
I also didn't add any salt which I will next time.
I'll be looking at spicing them up a bit too!

I am amazed at how it didn't get mushy at all. It's just so different and yet similar to bananas. Fascinating!

Well, I'm glad to have expanded my culinary horizon with this funky "fruit".

I made some turmeric/kale rice and a bok choy/radish/turnip stir-fry to eat with.

It was definitely a nourishing and satisfying addition to the table!

Posted By Cécile's Untamed Kitchen

Adzuki Beans

Adzuki beans are the second most popular legume in Japan after the soybean!
They are really sweet and strong with a nutty flavor. I do have a soft spot for them.

The other day, I cooked a batch (maybe 3 cups worth) from scratch (soaking overnight, draining the next day, cooking until nice and soft with a piece of kombu in lots of water without adding any salt).

After putting some away in the freezer (for a future dip, soup or purée) I decided to keep some handy in my fridge.
It's a good idea to always have some cooked lentils or beans ready to roll ;0)

So, for an improvised lunch, I took my wok and...

Sautéd an onion in olive oil.
Added some firm tofu cut in small cubes.
Mixed in sliced cremini mushrooms, 1 hot chili pepper finely chopped, some lemon juice + zest.
Once it looked cooked, I added the beans just to warm them up.
Finally, I put in tamari, fresh parsley and cilantro and a few drops of toasted sesame oil.

I ate it just like that with some gomasio. Hot it was... I'm not used to chilies!

Would be awesome served with soba noodle. Or on a nice bed of basmati rice.

The left-over can be turned into a hearty salad by adding some fresh tomatoes, peppers, green onions, fresh spinach, a bit of sesame oil and brown rice vinegar!

I've been away (to French People Land that is France!) from my BLOG for a few weeks but I shall make up for it ;0)

Posted By Cécile's Untamed Kitchen

TSP Sauce

I thought that now that you (maybe) got yourself a bag of TSP (see Blog before the last one!), I could share with you that SUPER QUICK, very KID-FRIENDLY, EASY, CHEAP... idea of a recipe. Textured Soy Protein is usually used to replace ground beef as it kind of looks like it ;0)

For about 2 to 4 people (I love lots of sauce on my plate...):

Sauté 1 small onion + 1 small carrot (how about celery, fennel, leek)
Stir in 1/2 cup of TSP
Add some minced garlic if you want
Let it all toast a bit before adding some tomato sauce
Season to your taste. I like adding good quality Provence Herbs.
The TSP will rehydrate right in the sauce. No need to add extra water or to rehydrate them separately.

That's it!

Today, for lunch, I cooked these awesome KAMUT UDON (a great product!). Their texture is beautiful, much lighter than regular spaghettis.
In the pasta department, I love alternating between different brands and kinds.


Posted By Cécile's Untamed Kitchen

No Bake Bars

The traditional version of this recipe uses corn syrup, unnecessary extra sugar and butter. 

I'm replacing the corn syrup by brown rice syrup (nice and gooey!) and I have choosen healthier and organic ingredients for the rest. They turned out real yummy.

In my books, this is a guilt-free treat!

Makes about 24 pieces

1/2 cup brown rice syrup
2 tbsp coconut oil
1/2 cup peanut butter (crunchy!) or almond butter (awesome!)
1/2 cup semisweet chocolate chips or simply 90 gr, of a nice flavored chocolate bar ;0)

3/4 cup chopped nuts (almonds, hazelnuts, pecans, walnuts or a mix of them)
2 cups Rice Puffs from Nature's Path for ex. 

In a saucepan, on low heat, melt together the 1st batch of ingredients.
Remove from heat and stir in the nuts and cereals.
Press into the bottom of an 8” slightly greased pan.
Note: I used a spring form pan. Easy does it!
Put it away in the fridge for a few hours before attempting to cut it up.

I love this recipe. Easy, quick, yummy, healthy... what more to ask?!

Posted By Cécile's Untamed Kitchen

MeatLess Patties

Together with my faithful cast-iron pan, I ventured down the TSP or TVP path!
= Textures - Soy or Vegetable -  Protein.

A soy-based product that I like using once in a while. Very handy, quick, pretty cheap (go a long ways) and can be kept in the cupboard for a long time.

It's made out of defatted soy flour. Make sure you get the Organic & Non-GMO kind.
I only just found a "Made in USA" brand that offers such a thing!

TSP can be used wherever you would ground beef! 

It's basically a vegetable-source protein, a versatile meat substitute and a great source of protein.

Let's make some VEGAN & GLUTEN-FREE Mini- Burgers!

1 cup Textured Soy Protein (the granules/flakes versus the chunk-style/nuggets)
3/4 cup water mixed with:
* 1/2 veggie cube (or any other veggie powder you like to use)
* 1 tsp de tamari, shoyu or Bragg
* salt & pepper 

1 onion minced
2 or 3 garlic cloves minced
1 carrot grated 
Fresh parsley, basil, coriander or else finely chopped 
2 tbsp flax seeds freshly ground (you can use a coffee grinder)
About 20 almonds chopped finely
1tbsp mustard 
1 egg (if you want to add extra protein and extra binding effect!)

Pour your seasoned liquid over the TSP and let them rehydrate. 
In the meantime, sauté the onion in olive or coconut oil adding the garlic only towards the end (so it doesn’t burn). Add some water to the pan (= deglazing).

Add all the ingredients to the TSP and mix well.
Let the mixture sit for about 15 min.
Make small patties and fry them up in a good pan.

The egg definitely helps the binding but it does work without.
I’m still working on this recipe to find a way to have the egg effect without using any ;0)
Using the flax gel versus the flax seed meal might be the solution.
To be continued...

As far as the flavors, you can use any herbs (fresh or dry), curry paste, ketchup, funky spices, miso, different nuts & seeds... I gave you a good base to play with. Go and have fun!

Oh, I served these little guys over spaghettis adding a nice tomato sauce on top.
The patties did fall apart when I tried to cook them IN the sauce... Can’t always win ;0)
Soooo yummy good though.....