A little creation

mmmmh, do you smell that? Something cheesy with bacon and probably potatoes or pasta. Everyone’s carbiest dream! Except mine.

I’ve been back in the world of the potato and cheese again since January now. Besides me finding out I am the worst dresser for cold temperature, Europe has taught me, that I am apparently a really picky eater. From my perspective, the area I’m living in lives off potatoes, cheese, pasta, cream, sausages, other kind of deli meats, butter – omg so much butter, and to make it seem a bit healthy steamed broccoli. Not that I am trying to shame any particular way of eating, but having lived in Asia, where the cuisinal world is so wide and diverse, I quite frankly can’t take it anymore. All these heavy carb lover like dishes, I have got them up to here. So the other day I had to tell my flatmate, that we needed to do our food shops separately now.

A week later our days are looking very different from one another. Morning, I’ve got a cup of unsugared tea next to my plate with some crackers, avocado and egg. She has got a cup of chocolate milk. For lunch, we have been on a bit of a health kick, meaning we make salads now. My salad, greens, veggies, tofu and a tahini lemon sauce. Her’s, greens, veggies, egg, mozzarella and French cream salad dressing. And then dinner rolls around. On her agenda, something with cream, potatoes or pasta, bacon, some kind of meat and lots of cheese. And I eat something along the line like this:

Veggie curry à la me:

Ingredients:

  • Leek
  • zucchini
  • tofu
  • fresh garlic
  • fresh ginger
  • curry powder
  • turmeric powder
  • Paprika powder
  • Tahini

In a sauce pan, over medium high heat sauté the chopped garlic and ginger in some olive oil.Once they reach a glassy consistency, add to your pan 1-2 tbsp curry, some turmeric and paprika powder. Maybe you will want to add some water to the spices as you are mixing them with the garlic and ginger, so they don’t burn. Now add you chopped zucchini and leek, stir the mixture, again adding more more liquid if needed. Here I like to add salt to the veggies, as it helps release water from the zucchini faster – or at least I tell myself it goes faster that way. Turn down your stove to a medium heat and let everything simmer for 5-10 minutes or until the veggies start to soften. Then add the Tofu cubes to the pan and stir them in, making sure to cover them with the curry sauce. Let it cook for another 5-10 minutes or until the veggies are soft to your liking. You might have to add some more water so nothing sticks to the pan.

When it’s ready, place it in a bowl and topp with tahini and toasted sesame seeds! I die over this creation, every time I make it! I absolutely love it! If you like changing it up, I can also recommend this recipe alongside soba noodles or whole wheat pasta.