So in line with the goal of trying to eat more wholesome plant based meals- I made this rich, luxurious curry. It’s actually a blend of recipes from Naturally Ella and Pinch of Yum . Feel free to amend as desired. I served this over pearl barley which was super delicious- but feel free to use any grain you’d like :)
I hope you are all well.
Thomas and I are back on track, after indulging with Norah’s delicious birthday cakes, it was high time we got back on our diets. Still 4 kgs to lose, but I am happy as I can now wear most of my pre-pregnancy clothes! What an achievement, I am very proud!! :)
Well, a LOT has happened since my last post! As you know, the Man and I have moved to Barcelona and have been working overtime to get our apartment in order as well as our admin. Last week was filled with Ikea (fun!), a flat tire (no fun…), as well as a visit from Mom and Dad who came to celebrate little Norah’s 1st birthday. So much excitement!
This week it’s back to work and starting to carve out our new routines. My kitchen is just about ready and I’ve been cooking up simple meals to keep us fuelled and in ship-shape. I’m peering into every store we cross to see what’s available for purchase. I haven’t quite figured out where to procure certain staples of my diet like unsweetened almond milk, kale or red curry paste but I have no doubt I’ll find them eventually. The nice thing is that each street corner seems to have a fruit and vegetable stall spilling over with colorful produce – what a luxury!
Yesterday I made a big bowl of simple and satisfying wholewheat tabbouleh that made use of the fresh mint that Hanin brought over as a housewarming gift (thanks Hanin!). It’s a cinch to make and will fill a number of bellies before it runs out. I’m super happy to be submitting this recipe to another Virtual Vegan Linky Potluck co-hosted by Bunny Kitchen!
Yes- I’m late. I’m so sorry. Things got the best of me: busy at work, moving apartments AND working out a menu that Anna and I will be cooking as we are going to be one of many hosts for the YVR Dinner Party charity event in March. More about that on a later date.
Even though I’m pretty much vegetarian at the moment- we found this incredible duck recipe in The Herbfarm Cookbook by Jerry Traunfeld (the same cookbook I used for the pork tenderloin recipe a while back.) Anna and I actually reserved a table for ourselves at the restaurant for the end of June to celebrate both our birthdays. FUN! Back to the recipe!
Anna found this incredible recipe for sauteed duck breast with mint, coriander and olives. Ours ended up more “seared” as we were afraid of over cooking the duck…..still delicious.
I hope everybody is doing well!
The whole family here is alright, we have officially begun dieting with Thomas and it has been quite a success! Not only are we losing weight, but we are also making an effort in finding delicious yet light recipes to make the ride as easy as possible! And it is actually working :)
The recipe I have chosen to post today is not one of the lightest, however, thanks to a great app that I am currently using, I was able to calculate the amount of calories per serving: 433 calories.
Luxembourg City, Luxembourg
The Man and I are back in Luxembourg after spending a few weeks catching up with everyone in Paris. The weather here is a little bizarre… one minute there’s snow, then nasty rain. Hmmm. Soup weather you say? Absolutely! It makes me yearn for the soup I made a couple of weeks ago in Herblay: thick, velvety, wintery parsnip soup.
I immediately thought of Hanin who, after she tasted this soup a year or so ago, made me promise to share the recipe. The original comes from my all-time favorite 400-Best Ever Soups cookbook (the same book that inspired my French Onion Soup post). Since I’m laying off dairy and meat, I made vegan alterations for ingredients like chicken stock and butter. The result is a lighter parsnip soup that’s just as good as the original and less caloric to boot!
Let’s all of us at Culinary Correspondence congratulate Fiesta Friday on their first anniversary.
We love to party everywhere! In Greece, celebrations start with an array of olives, croquettes, savoury pies, little fish, dips and if you’re lucky, fava. Here’s our favorite version to bring to the party.
Fava is delicious and nutritious; great for everyone, vegans included.