Are you ready to mix India, West Asia, and Japan?






Hello, young Padawan



I know what you think: “She rolled and smoked the carpet again.” Do not worry this time I did not put the glue (… of the carpet, try to follow me, ed).


That’s what I like with cooking: you can do what you want as long as it is good, lol. The richness of our mutual culinary cultures is only equal by the creativity and love of who’s behind the stoves. And that’s what’s beautiful.


I know what the purists are going to say: the season for zucchinis and green beans starts in June, indeed, but we already begin to have some, so let’s enjoy them! (Pumpkins are also a little early sometimes, but curiously no one is happy or boast, ed).





Originally from Central America, zucchini nearly looks like a small squash. It’s indeed a Cucurbitaceae like its friends. It could have been better, at least she tried her best. And know that, technically, it’s a fruit because it contains the seeds of the plant.


Well, now that you are unbeatable on the botanical section of the “Trivial Pursuit” …


Full of water, zucchini is a re-mineralizing food (iron, calcium, potassium, copper, magnesium …). It has anti-inflammatory and astringent properties, prevents the accumulation of bad cholesterol and therefore, the appearance of cardiovascular diseases.


Zucchini is a vegetable rich in anti-oxidants such as vitamin C, which protects the body, including from cancer and helps ones immune defenses. It contains vitamins B9, B1, B6, as well as vitamin A for your beautiful eyes, for example.


So, in short: eat zucchini, it’s very good!



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If you tell me it does not make you hungry, I eat my cap!




Green and sexy pan fried

for four servings (or two servings + two bento for the next day, because it’s even better warmed up!)


1 cup of dry chickpeas (soaked for at least 8h in freshwater renewed at least once)
3 medium-sized zucchini
2 handfuls of fresh green beans
3 shallots
1 block of smoked tofu like the “sesame almond” by the brand Taifun (or a block of classic smoked tofu + 3 tsp of roasted sesame seeds) – or tempeh if you do not like tofu.


1 tbsp. of paprika powder
2 tbsp. of turmeric powder
2 tbsp. of curry powder
1 tsp. of ginger powder
1 tsp. of cumin powder
1 tsp. of cinnamon powder
2 star anise


1/4 cup of teriyaki sauce
1/4 cup of water
1 tbsp olive oil
6 branches of fresh coriander
½ bunch of parsley
1 clove of garlic
Salt, Madagascar pepper





Put the chickpeas in the basket of a food steamer, (drained and rinsed from their midnight bath), while the water is heating.


Add the green beans on top of the chickpeas, after removing the stalks and cut in half the long ones (it’s for the final presentation. Yes, size counts sometimes, and not only for the presentation, but it’s not the subject, ed).


Finally, add the zucchini cut in small dice on top of the green beans and cook everything between 6 and 8 minutes depending on the cooker chosen.


All these veggies must remain crisp, including chickpeas that must remain al dente and very dark green for beans and zucchini. We have teeth; we are here on this blog to use them (no joke here, or almost, ed). Set aside.


If you use classic smoked tofu and you have some sesame seeds to roast, it’s time to do it, in a hot pan, for 2 minutes approximately. Turn off the heat and set aside in a bowl when you smell the scent of sesame seeds and when they start to brown. They must smell nice without ever being dark. Do not leave them in the pan as cooking will continue.


Finely mince the shallots, cut the tofu into small cubes and put everything in a hot oiled wok, with the two star anise. Cook for three minutes over medium-high heat. Add the powdered spices (paprika, turmeric, curry, ginger, cumin, and cinnamon), stir and continue cooking for one minute before deglazing it * with water and teriyaki sauce. Stir well and continue cooking for 5 minutes.


Mince parsley and fresh coriander finely without the stems, mince the garlic with a garlic press, set aside.


Add the chickpeas and vegetables to the wok, cut the heat and stir well. Add the parsley, coriander and garlic, salt and pepper, (the roasted sesame seeds) and stir again.





In your most beautiful soup plate, arrange two to three ladles of the preparation. Decorate with a small leaf of parsley because it is corny but it’s cute.


This plate dish can make a complete meal if it is accompanied by a small bowl of salad or raw veggies. For athletes, 1/2 a cup of cooked rice will be welcome. For gourmets, you can also add some crushed and roasted almonds.


You see, it’s not complicated to cook quickly during the week, or to prepare meals in advance for the next day with good fresh and healthy products.






The aficionados of this blog will have noted “ginger + al dente chickpeas”, the winning combo for a nice evening with your partner … For the new ones, just understand that with this dish you will have the energy of a guy who runs marathons, before the race!


So, prepare yourself to tire all people around you like Speedy Gonzales; they are not ready!

XO 🌶






* Just in case, to deglaze: In the kitchen, deglazing is recovering still hot cooking juices remained at the bottom of the container, because of their viscosity, by their dilution with the help of a certain amount of liquid, as a glass of white wine, for example, mixing its own flavors with those of the juices it brings with it in the sauce of the prepared dish (source Wikipedia). 

In resmué, you put a liquid in the food that you were cooking to recover the juices off them. You’re welcome.


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Airplane view of this recipe. We do not skimp on the means on this blog.

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