Back to the grind.
I spent all last week goofing off and having fun with family while they visited. Didn’t get much work done. But totally worth it! Look at some of the fun stuff that we did…
We went to the Nürnberg Volksfest, which is basically what we call a fair. It was Scarlett’s first fair experience!
There wasn’t much opportunity for us adults to go on any rides. We mostly hit tiny train and car rides. There was no way we could go on anything by ourselves without Scarlett having a meltdown because she wasn’t able to join…. but! We were able to all squeeze onto this ride here with her- one of my favorite rides EVER! She was laughing sooo hard, it made for such a wonderful memory.
Oh! And of course the giant slide. How could I forget the giant slide!?
SO much fun!!!
We also took a nice day trip down to Munich. Spent the whole day walking back and forth, all over the city, checking out the sites.
Since Munich is a very big city, I previously searched on TripAdvisor to see if they had any vegetarian/vegan restaurants, thinking my chances would be pretty good. And they did! Max Pett was the name. We went for dinner and I was simply in heaven : D
I ordered the falafels (LOVE falafels!). They came with couscous, hummus, tzatziki, and ratatouille. Not gonna lie- the ratatouille seemed like it was a little misplaced there on the dish. But I rolled with it. And it was delicious.
So, YAY! For having my first VEGAN restaurant experience last week.
And as for this Vegetable Masala, it was my first time making Indian food.
I’ve only had the opportunity to go to an Indian restaurant maybe three times in the past, simply because of my lack of location… but I swear, if I had been around them I would have gone more often! I absolutely loooooove Indian food. And it’s a great cuisine for vegans! So many great options without any lack of flavor.
Dave has never been a big fan of ethnic food. It’s the whole saucy mixture over rice that bothers him. I could never get him to get Chinese with me either. It was always a bummer for me.
But he ate this! Every single bite on his plate. And he has no qualms with me making it again.
Scarlett on the other hand… she may need to warm up to it a bit. She’s hasn’t quite accepted rice into her life yet and don’t even get me started on her feelings for vegetables. One day she’ll realize what she’s missing. Unfortunately, until she gets up the courage, she will just have to deal.
And if you don’t have garam masala available to you, can’t order it, or don’t have all the whole spices to make a true blend- do what I did and make your own with ground! Recipe provided below : )
- Use quinoa or millet instead of rice.
- Use crushed tomatoes in place of tomato sauce.
- Agave syrup instead of maple syrup (or even a few drops of stevia!).
- Light coconut milk for full fat coconut milk to save calories.
- 1 tablespoon canola or coconut oil
- 1 onion, chopped (about 1 cup)
- 2 garlic cloves, minced
- 1 tablespoon fresh grated ginger
- 1 serrano chile, seeded and chopped (or 1 jalopeño with seeds)
- 1 tablespoon garam masala
- 1 (29 oz) can tomato sauce
- 1 tablespoon pure maple syrup
- ½ teaspoon sea salt
- 1 cup canned coconut milk
- assorted vegetables, cooked (cauliflower, peas, carrots, potatoes, broccoli, peppers, etc.)
- brown basmati rice, cooked
- Heat oil in dutch oven set over medium heat. Sauté onion until light golden and tender, about 10 minutes. Add garlic, ginger, serrano, and garam masala; cooking stirring frequent, until fragrant, about 3 minutes.
- Add tomato sauce, syrup, and salt; bring mixture to a boil then reduce heat and simmer, covered, for 15 minutes.
- Stir in coconut milk and return to simmer.
- Stir in vegetables, continue to simmer an additional 5 minutes to heat the vegetables through, and ladle over rice to serve.
1½ teaspoons ground coriander
1½ teaspoons ground cardamom
1½ teaspoons ground black pepper
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg