winter season 

Winter 

The season of winter is that of slowing down, of  introspection  , authorized pleasures, melancholy too. In connection with nature  our  slower pace and offers a different perception, another space. It is also a form of mourning  Winter,   the year that is passing, a cycle that is ending, and the time to give way to the new to come. Like all seasons, both a transition, a process and a reality as such.

But it is not always easy to appreciate winter in  everything possible when  the religion of  productivity and  efficiency invade our subconscious. These 2 days will help us to tune in to the   deep time thanks to a  adjusted food.

 

Attention breakfast to be prepared the day before or before zazen 

Breakfast Saturday 

Breakfast is eaten in a single bowl 

Nevertheless, serving it in 3 bowls allows you to always start with the 3 bites of the   unseasoned subtle flavored bowl. Then we pour everything into the big bowl.

 

rice cream 

60g rice starch 

200ml rice milk 

¼ cashew puree

Dilute the   starch with rice milk and cashew nut puree*, let thicken and add starch or milk according to the desired consistency (turn like a béchamel)

 

Nuts and dried fruits  : 

30 g crushed walnuts and pumpkin seeds 

15 g raisins  

 

Pear compote

1 pear 

1 pinch of salt 

Peel and cut the  pear into pieces and cook for 15 minutes with salt.

 

 

Lunch Saturday  

 

Bulgur

80 g of bulgur + 2 vol of water 

Put the bulgur and water in a saucepan and cook over low heat for 10 minutes. Cover and leave to swell for another 5 minutes. Sprinkle with parsley.  

 

Endive and soy gratin 

1 small endive (about 10 cm) 

20g small soy protein 

½ tsp brown miso 

120 g of parsnips 

1 tsp toasted sesame oil (or olive) 

1 tbsp soy sauce 

100ml soy milk 

10g cornstarch 

4g white miso 

4g cashew puree 

salt

Soak soy protein in lukewarm water with ½ tsp brown miso. Cut the endive in half and sauté it in a pan in a little salt and oil if necessary until it loses its water. To book. Cut the parsnip into mini cubes then brown them in a little salt and oil. Covered and over medium heat, turning regularly. To book. 

In a small saucepan, dissolve the milk, cornstarch, white miso and pure cashew then turn over medium heat until you get a creamy consistency.

In a small baking dish, place the endive, the proteins, the parsnip, stir a little parsnip and protein then pour the white sauce. Place in the oven for 15 minutes and finish on the grill.

 

Beet and fennel raw vegetables 

20 g of beets 

20g fennel

¼ orange juice 

salt

½ cap of vinegar 

grate the vegetables with a mandolin, salt, massage and let drain. Squeeze then season the beetroot with orange juice, vinegar and place the fennel on top.

 

desserts saturday   : 

orange dessert cream  

Sauce  : 1 orange juice 

2 tbsp blond sugar

½ cap   soy sauce 

for the cream  : 200 ml rice milk 

1 tsp hazelnut puree (7 g)

3 tbsp chickpea flour (30 g)

 

Chocolate millet cookies

1 coffee cup spelled flour (or buckwheat if like me you prefer)  

1 coffee cup millet flakes 

1/2 cup sugar 

1/ cup chocolate pistoles

1/2 cup pumpkin and cranberry seeds 

1 pinch of salt 

¼ cup sunflower oil 

½ tsp baking soda 

½ tsp vinegar 

1 cup vegetable milk

Mix the flours, sugar and salt. In a tbsp put the baking soda and vinegar to emulsify. Mixed. Add the seeds and chocolate and adjust with the vegetable milk. The dough should be soft but not compact.   Heat the oven to 200 degrees (time to rest the dough) and cook for 15 minutes depending on the oven. The smaller you make them the crispier they will be, if you make them bigger they will be softer inside. 

To have different ones the next day: you can   separate the dough and make it with raisins and crushed hazelnuts without chocolate, for example. Or add spices/ginger. It's up to you to invent.  

 

In the evening, soak the white ingots

 

 

 

Dinner Saturday 

Preparing your dashi  : in a bowl, pour a liter of water with a 5 cm square of kombu and a dried shiitake. Leave to soak for 2 hours at room temperature or cook until simmering before turning off the heat. Book for the weekend.

 

Brown rice with pink berries  : sweet/ bitter/ soft/ boiled

60g brown rice + 1 vol dry water

½ tsp of pink berries 

1 tsp hemp oil 

Measure the volume of rice then clean it with water. Leave to soak for at least an hour. 

Drain then add the volume of water. Cover and bring to a boil then, still covered, lower the heat to a minimum and cook for about twenty minutes. Turn off the heat, leaving covered and wait 10 minutes. Serve with a drizzle of hemp oil and a few pink peppercorns.

 

Jerusalem artichoke and celeriac velouté  : sweet/ salty / beige / black / simmered 

150 g of Jerusalem artichoke

150g celeriac 

250ml dashi

atlantic salt 

1 tbsp roasted sesame oil 

beluga lentils 60 g (or  black beans as pictured)

 

Cook the lentils in water.

Peel the Jerusalem artichoke and cut it into small pieces. Do the same with the celery. In a small pan put all the oil and sauté with a little salt. Lower the heat and simmer for around 15 minutes. Add the dashi and cook for another 10 minutes. Mix with the mixing arm and serve. You can dilute it with water if you prefer it more liquid.

Mix with the lentils and lay   above for color.

 

Beetroot and carrot raw vegetables  : sour / spicy / sweet / red / orange / crunchy / raw

40 g of beets 

20g carrot 

1 tbsp fisherman's salad 

1 tbsp vinegar 

½ tsp agave syrup 

2 cm x ½ mm slice of fresh ginger 

atlantic salt 

Peel the beetroot and grate it with a mandolin. Brush the carrot and make fine tagliatelle with a peeler. Put the cut beets and carrots in two freezer bags and add a little salt, massage. Spread out the vegetables and place the two sachets under a weight for ½ hour until they drain. 

In a bowl put the sinner's salad, vinegar and agave syrup to rehydrate the seaweed. 

Squeeze the vegetables to remove the water then mix them with the sauce, drain and place on the bowl. Place a few thin slices of fresh ginger on top.  

 

In the same way as in the meals we try to stay in the contrasts and the variety of flavors with the sweet.

 

Sunday Breakfast 

rice cream 

20g rice starch 

200ml rice milk 

¼ almond puree if you have cashew otherwise

Dilute the   starch with rice milk and cashew nut puree*, let thicken and add starch or milk according to the desired consistency (turn like a béchamel)

 

Nuts and dried fruits  : 

20g pumpkin seeds 

5g raisins 

Sauté the seeds for a few minutes  

 

Ginger apple compote 

1 apple 

1 pinch of salt 

1 cm grated or powdered ginger 

I/4 lemon juice 

Water 

Peel and cut the  apple into pieces and cook for 20 minutes over low heat   with 2 tbsp of water covered with salt, ginger, lemon.  

 

 

Lunch Sunday 

It's a Sunday menu, so a more festive version of shôjin ryôri. If you don't feel like doing all this, make the 3 bowls with the mushroom rice in which you put the rest of the beluga lentils or other legumes, the seaweed velouté and the raw vegetables. Or even no soup and a second bowl of baked butternut squash and celeriac sprinkled with hazelnuts and black sesame for example + remaining beluga.  

 

Check if you still have dashi if not redo in  

 

Mushroom rice  : 

60 g brown rice + 1 part water 

1 dried mushroom (shitake or other) 

Same cooking process as before, putting the mushrooms cut into small pieces in the cooking water.

 

Turnip velouté with seaweed 

150ml dashi 

100ml soy milk 

2 tsp sea lettuce 

salt 

30g   golden ball turnips or other (½)

Cut the turnips into small dice. Cook the dashi, seaweed and turnips over medium heat for 15 minutes. Add ¼ tsp of white miso and soy milk. Salt. Do not boil.

 

Butternut with black sesame 

90g butternut squash, sliced 1cm 

1 tsp black sesame puree 

2 tsp of water 

½ tsp vinegar 

½ tsp agave syrup 

1/2 tsp soy sauce 

2 cm of pears 

Put in the oven for ½ hour at 190 degrees 

Cut a piece of pear into tiny dice 

Make the sauce with sesame, water, vinegar, agave syrup and soy sauce  

 

Roasted celery

40g celeriac 

salt

Put in the oven at 190 degrees for ½ hour 

Salt  

 

Daikon with miso

25 g daikon, sliced ½ cm 

1/4 tsp white miso 

¼ tsp sesame puree 

½ water 

salt 

1 rehydrated cranberry 

Rehydrate the cranberry in lukewarm water 

Put the daikon in the oven for 30 minutes at 190 degrees

Make the sauce by mixing the puree, water, sesame seeds and salt well.

 

Raw vegetables 

10g blue meat radish 

10 g round red radish 

10g daikon 

1 cm lemon zest 

1 sprig of parsley 

Put the raw vegetables in freezer bags except the daikon (which you will use again) with a little salt and massage. Place under a weight for ½ hour. Squeeze the raw vegetables, cut the daikon into 1 cm slices. Put a dash of lemon, some zest and a little parsley.

 

Chickpea fritters 

35 g potato (1 slice) 

1 head of broccoli or spinach

50 g of chickpea flour + 1 vol of water 

salt

Espelette pepper 

Mix flour with water, salt. Heat the oil in a frying pan at 180 degrees 

Dip the potato and fry, dip the spinach and fry, drain on paper towel. Place on the plate or in the bowl and sprinkle with Espelette pepper.

 

Dessert 

Millet cakes with hazelnut and pears 

30 g of millet + 2.5 vol of water 

50ml rice milk 

1 g of agar-agar 

½ tsp hazelnut puree 

½ tsp of sugar 

40g pears

50ml water

1 agar-agar

 

Sunday cookies 

If you don't have any more, repeat the same recipe but change the flour (buckwheat instead of spelled) and seasoning.  

 

Sunday dinner 

Brown / mixed rice

60 g of rice of your choice

Choose round or mixed brown rice and steam it. Take a volume of dry rice and rinse it well.  

 

Benevolent hotpot

200 g carrots, turnips, kale, potato 

20g smoked tofu 

1 bay leaf 

1 tbsp soy sauce 

60 g cooked white ingots 

Cut the carrots diagonally after rubbing them with a brush, the turnips into quarters or cubes  Wash the kale and cut into squares,. Peel the potatoes and cut them into cubes. Also cut smoked tofu into cubes like bacon bits. Start by cooking the carrots covered and dry.   with just a little salt (they will sweat and enhance their flavor) then when they tie put oil and add the turnips and bay leaves. Let simmer for 10 mins     and then add the apples   ground and cabbage. Finally, add the white beans and the cubes of smoked tofu and pour a mini dash of soy sauce.

 

green salad

3 lettuce leaves 

1 tsp balsamic vinegar 

½ tsp soy sauce 

¼ tsp mustard 

1 pinch of salt 

wash, spin dry and cut the salad into squares in proportion to the bowl 

Make the sauce with the vinegar, soy, mustard and salt.

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