The only thing I hate about waffles is how much work they are to make. I’m a minimalist, and also a lazy chef, so storing an extra kitchen appliance that has only one purpose and is also a pain to clean, just doesn’t really appeal to me. That’s why I usually opt for pancakes when I’m feeling extra on the weekends (instead of waffles).
I have to admit, I’m not quite ready for fall yet (granted I didn’t have a real summer), but I’m willing to see the positives and embrace the season! I can wear my nice coats again, snuggle up on the couch with a cup of tea on a rainy day, go to museums on the weekends and savour warm soups & curries!
Curry is a classic that everyone should be able to make! This is one of the dishes I did not have to adapt very much when going vegan because the only thing you need to do is leave out the meat or fish. If you want, you can replace it with tofu, but even just with veggies it will taste good.
This past easter, we were discussing what to have as an easter meal. Of course, any traditional dish involving meat was off the table and we couldn’t think of a particular dish that seemed fitting for easter. So we ended up just cooking what we felt like eating and it turned out delicious!
Two weeks ago I posted the recipe for a delicious Indian curry. As promised, here follows the recipe for the garlic naan that I made to go with it. I understand if you’re hesitant to make your own naan, but it is much easier to make than I had expected and it’s definitely worth it!! Store-bought naan just cannot compete with the homemade version in the slightest!
There is something about Indian food that I find extremely comforting. Just having a big pot of warm curry with rice and some naan makes me pretty happy, especially on these colder days. We have had about a week of winter with snow & colder temperatures here in Germany, but it has gone back to fall now with about 8°C and rain.