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!