Made Vegetarian Tikka Masala Spaghetti a la Assassina for dinner last night. I'm salivating over the leftovers right now. 🤤

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Chickpea and broccoli curry with tofu on rice

The other day I stumbled across an old post about food I had eaten at a vegetarian restaurant some years ago. My companion’s food looked so good that I took a photo as inspiration to make something like that at home. I had forgotten all about it but finally the day had come! 😅

I remember the meal as aromatic but not overly spicy, very German. So I looked for a recipe for a chickpea curry that would fit that bill for me and opted for the linked one below. When I found the thick brick like tofu bars at the Asian supermarket I knew I had what I wanted to create some fat slices to be fried in some oil. There was also some guesswork involved because I have no idea what kind of brown sauce was used on the original dish. Since it looked very much like a glaze I opted for Crema di Balsamico.

I forgot to add salt, to both rice and the curry 🙄 but thankfully that was easy to fix on the plate and it was a good meal. The Crema di Balsamico worked superbly on this. My co-eaters decided to also add some hot sauce but that’s just them…

https://vegancocotte.com/broccoli-chickpea-curry/

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*Requests by my son - Mushroom schnitzel*

Meatless Monday was the perfect day for mushroom schnitzels made from two kinds of mushrooms: sliced king oyster and the biggest ones of a pack of normal oyster mushrooms. These vegetarian schnitzels hit just right on all the schnitzel spots, they became an instant favourite with my son who used to be an absolute mushroom hater. I actually prefer them to meaty schnitzels.

I served these with lemon rice, fried Padrón peppers and Japanese Tonkatsu sauce (ready made from a bottle).

https://www.copymethat.com/r/BxaJCYuRm/simple-lemon-rice/
https://www.copymethat.com/r/z6h0NTWuJ/oyster-mushroom-schnitzel/
https://spanishsabores.com/best-padron-peppers-recipe-how-to-prepare-spanish-pimientos-de-padron/

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