Tag Archives: Pimento

Tofu & Chicken stuffed Green Peppers


Tofu when mixed with other ingredients opens a door on an infinite number of easy recipes!

Here is a very simple Japanes-style snack:
Tofu & Chicken stuffed Green Peppers!

INGREDIENTS: For 4 people

-Green peppers: 6
-Kinu tofu: 400 g
-Minced chicken: 175 g
-Japanese Sake: 1 tablespoon
-Soy sauce: 2 teaspoons
-Cheese powder: 1 tablespoon
-Salt: 1/2 teaspoon
-Black or white pepper: to taste
-Cornstarch: a small amount according to preferences


-Leave a weight on top of the tofu to drain water and reduce it about two thirds of its volume.
-Wash the green peppers, cut in halves and wipe off humidity.
-In a bowl drop the tofu and minced chicken. Mix well by hand until you obtain a soft smooth paste.
-Add Japanese sake, cheese powder, salt and pepper and mix well.
Sprinkle insides of peppers with cornstach and fill each pepper half with tofu/chicken mixture.
-Place on oven plate and cook at 200 degrees Celsius for 15 minutes.
Serve with a little salt or soy sauce.

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Vegan Japanese Dessert: Fruit Jelly


The Japanese do have some simple ideas to please vegans and vegetarians alike, especially when it comes to simple, tasty and healthy desserts.
Here is a simple fruit jelly dessert you can adapt according to seasons and availability (try it with your kids!):

INGREDIENTS: For 2 large cups
-100% orange juice (organic if possible) 200ml
-Water: 200 ml
-Agar agar: 2^4 g (depending how solid you like your jelly)
-100% apple juice (organic if possible): 200 ml
Water: 200 ml
-Agar agar: 2~4 g
-Grapefruit: 1 peeled and and quartered (all skins off)
-Mint leaves and blueberries for final touch


-Pour water in a pan. Add agar agar. Heat a little to dissolve agar agar. Add orange juice. Pour into two glass cup of your choice and leave inside the fridge until it solidifies completely.

-Add grapefruit.

-Reapeat with apple juice: pour water in a pan and add agar agar. Heat slowly to dissolve agar agar. Add fruit juice. Pour the lot over the grapefruit.

-Add grapefruit and mint to your liking and put inside refrigerator to solidify.

-Variation with 3 layers!

-As it appears on your spoon!

-The other way round!

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Vegan French Cuisine: Green Peas & Mint Chutney


I’ve said before that the French are also fond of vegetarian and vegan cuisine and are always ready to adapt their traditional rcipes to different priorities.

Here is a French-style chutney that even my Indian friends will appreciate:
Green Peas & Mint Chutney!

INGREDIENTS: for 4~6 persons

-Fresh green peas: 300 g
-Small new onions: 2, thinly sliced
-Olive oil (EV): 2 tablespoons
-Brown sugar (light brown variety if possible): 1 tablespoon
-Freshly grated ginger: 1 teaspoon
-Mint: 3 large sprigs, finely cut (reserve a few leaves for decoration)
-Green lemon juice: 1
-Salt & pepper to taste


-Cook the gree peas (out of their pods!) in a pan full of boiling salted water for 4~5 minutes. Try and preserve some firmness. Cool completely.

-At the same time cook the onions in the oive oil for 2~3 minutes, taking car not to “colour” them.
Add grated ginger, sugar, lemon juice, salt and pepper. Let simmer for 2~3 minutes.

-Mash the green peas (keep some whole for better effect the you will add at the end) and add to the onions. Let simmer for 2^3 more minutes. Lats add the finely cut mint and transfer the chutney into a bowl.
Serve cool or slgtly chilled.

You can mash all the green peas, but keeping a few whole added with a few mint leaves will look great!

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Vegetarian French Cuisine: Terrine Bayadere de Poivrons/Pimento and Cheese Terrine


Soft Pimentoes or Poivrons in France are eaten from Spring to Fall, especially in the South.
Incidentally it is the vegetable richest in Vitamin C.
Bear in mind that the skin and seeds are difficult to digest.

Here is a fairly simple recipe for vegetarians I just found in my books:
Terrine Bayadere de Poivrons/Pimento and Cheese Terrine!

INGREDIENTS: For 4 persons

-Green pimentoes: 2 large ones
-Red pimentoes: 2 large ones
-Yellow Pimentoes: 3 large ones
-Fresh Goat Cottage Cheese (Petit Billy style)/ You may replace with any soft fresh cheese of your choice
Balsamico Vinegar: 3 tablespoons
-Herb-scented (taragon, etc…) olive oil (EV): 80 ml
-Red Chili Pepper (Espelette in France): 1 teaspoon
-Garlic: half a clove
-Ciboulette (or very thin leeks. If unavailable, flat parsley or fresh coriander): a few sprigs
-Fine salt: to taste

4 deep transparent glasses as shown on picture above.


-Wash the pimentoes and grill, one colour at a time, inside a plate under the grill of an oven.

-Take out the pimentoes, once their skin has “cracked away” and wrap (colour separated!) inside foil paper or inside plastic pouches for 15 minutes
Use three plates for grilling. Deglaze each plate with one tablespoon of balsamico vinegar. Sieve the juice one by one into three small bowls or back into their plates, and keep for later process.

-Mix the cheese with half of the red chili pepper, fine salt and crushed/finely chopped garlic and 30 ml of olive oil.

-Peel and take seeds off pimentoes by colour.
Process (three different times) into puree with their deglazed juice and some olive oil. Season with red chili pepper and salt each of the purees.

-In each glass pour one pimento puree of your choice. Add one layer of cheese, then one layer of another pimento pure, and again one layer of cheese and the final layerof pimento puree.
Wrap with cellophane paper and leave in the refrigrerator for 6 hours.

-Before serving add chopped leeks or herbs.
Serve with a spoon and small toasts of your favourite bread!

Dry white wine is best with such a dish!

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