What I Ate Wednesday (28)

I’m in somewhat of a rut at the moment—not only because I’m super busy, as per usual, but also because inspiration’s lacking. I need recipe ideas like crazy . . . nothing tastes “exciting” anymore, especially since I eat more or less the same breakfast and lunch every. single. day. Plus, there’s also the fact that, while I consider myself a foodie, food and cooking aren’t HUGE, all-consuming passions for me. Don’t get me wrong, I adore my culinary creativity, but I’d rather spend my time in the painting studio rather than the kitchen.

So, today’s WIAW (obligatory thanks to Jenn!) is pretty basic. Since learning about my (temporary) metabolism issues, I’ve been snacking a lot, but I was both busy and lazy yesterday, so I didn’t bother photographing all my noshes, just so ya know.

Breakfast

Oats cooked in coconut milk + water, cinnamon, nutmeg, organic brown rice protein powder from Nutribiotic, ground flaxseed, 1/4 an apple, 1 dried fig, and some pecans. I'm also loving the warmer, lighter mornings!

With Spring’s arrival, warm oatmeal has gone out of fashion, and a new season of overnight oats has made its debut. Thanks to Katie, I now enjoy never-ending bowls, too—huge helpings of dreamy-creamy oats prepared using this little trick.

Lunch

Steamed broccoli & spinach with pumpkin seeds; soup, recipe follows, with 1/2 cup chickpeas added; a generous slice of homemade bread; 1/4 an apple & dark chocolate from Chocolove.

I only have one more kabocha squash in the fridge, so Mission: Use Up All the Winter Produce is nearly complete. With the other squashes, the husband and I made a delicious soup for our weekly meal.

Curried Coconut Cream of Kabocha Soup

Serves 8-10

Ingredients

1 Tbs. olive oil

2 kabocha squashes, peeled, de-seeded, & cubed

1 Tbs. coconut oil

3-4 garlic cloves, minced

2 tsp. minced fresh ginger

1 large Vidalia onion, diced

2 carrots, coined

1 Tbs. curry powder

1 apple, chopped

1 14-oz. can coconut milk (lite or full fat)

1 vegan bouillon cube

1 tsp. quality sea salt

Black pepper, to taste

Chopped fresh cilantro, to serve

Directions

1. Preheat oven to 350˚ F. Toss cubed kabocha squash with olive oil with salt & pepper to taste. Spread cube onto a baking sheet and roast 30-45 minutes, or until tender. Set aside.
2. In a large pot, heat coconut oil and sauté garlic, ginger, onion, and carrots for 2-3 minutes. Add curry powder, stirring well to coat veggies. Add apple and squash cubes, coconut milk, and 1-2 cups of water (depending on the desired consistency, thinner or thicker).
3. Using a hand blender, purée the soup until creamy and smooth (or if using a food processor or blender, purée in batches, then transfer back to the big pot). Add bouillon cube, bring to a boil, then simmer for 5-10 minutes to develop flavor. Add salt and pepper, and serve hot, garnished with fresh cilantro.

For a protein boost, add cooked chickpeas or lentils.

Dinner

Last night, we dined with good friends—it was originally supposed to be our monthly vegetarian potluck, but our usual group of 6 or 7 was reduced to just 4, so I don’t think it can necessarily qualify as a potluck, then.

Delicious Indian/Middle Eastern pilaf; raw veggies; and hummus.

I provided dessert--and a raw one, at that. I won't give any details yet . . . you'll just have to wait for the recipe, coming soon!

Question: How do YOU get out of a food/recipe rut? How do you make mundane meals more fun?

The Christmas Spirit Continues . . .

Who says Christmas should only be enjoyed on December 26^th, especially when it comes to the delicious food? Last month, I featured a savoury parfait using my Thanksgiving leftovers, and today, I’m here to share a sweeter version.

Holiday Parfait

Serves 1

Ingredients

½ cup granola OR 1 cup puffed cereal of choice (I used Arrowhead Mills Puffed Kamut)

½ cup non-dairy yoghurt of choice

½ cup cranberry sauce*

½ cup roasted sweet potatoes or sweet potato purée

Roasted pecans

Chia seeds or ground flaxseed

*Try the Best Cranberry Sauce in the Universe.

Directions

In a tall glass, layer ¼ cup granola or ½ cup cereal, ¼ cup yoghurt, ¼ cup cranberry sauce and sweet potatoes, pecans and chia or flaxseeds as desired. Repeat, and serve!

Of course, if you’re not feeling traditional, or if you’re needing a break from the wintery gloom, transport yourself to the Middle East with . . . cake for breakfast? Yes, indeed!

Coconut-Curry Couscous Cake

Serves 1

NOTE: You will need a 1-cup ramekin for this recipe.

I finally invested in the most adorable, vintage ramekins! Can't wait to try some buckwheat bakes in the new year!

Ingredients

¼ cup dry whole wheat couscous

¼ cup + 1 Tbs. water

¼ cup pineapple chunks

1 Tbs. raisins

½ tsp. sweet curry powder*

¼ tsp. coconut extract

Sliced banana

Flaked or shredded coconut

Cashews, pistachios, or a mix

*I recommend Penzeys for this spice and pretty much all spices, just sayin’.

Directions

1. The night before you want to enjoy this breakfast cake, cook the couscous in the water, and then, stir in pineapple chunks, raisins, curry powder, and extract. Transfer to the ramekin and press contents down very firmly. Store in the fridge overnight.
2. In the morning, cut around the cake using a knife, then overturn the ramekin onto a plate, tap it gently with your palm, and the couscous cake should cleanly pop out. Serve with sliced banana, coconut, nuts, and any other toppings as desired.

Global Palate

Last night, my boyfriend and I went out on the town. After some afternoon thrift-shopping, we decided it was high time we fueled our tummies. We usually feast on Indian cuisine, but we wanted a break from curry, since we’d been eating the following dish for most of the week.

Root Vegetable Curry

Serves 8-12

Ingredients

2-3 Tbs. oil

1 Tbs. brown or black mustard seeds

1 Tbs. cumin seeds

1 Tbs. coriander seeds

1 Tbs. cardamom seeds

3 cardamom pods, crushed

2-3 cinnamon sticks

1 tsp. cracked black pepper

2-inch piece of ginger root, peeled and cut into ½-inch matchsticks

5 cloves of garlic, minced

1 large onion, diced

1 Tbs. turmeric

1 Tbs. fenugreek powder

1 14-oz can coconut milk (optional)

1 tsp. salt

4 carrots, coined

2 parsnips, coined

2 potatoes, cut into bite-sized pieces

1 head cauliflower, florets separated into bite-size pieces

1 medium butternut squash, cut into bite-size pieces

1 large rutabaga, cut into bite-size pieces

3 cups cooked garbanzo beans, or 2 15-oz. cans

½ cup raisins

Cashews, to serve

Mango chutney, to serve

Chopped fresh cilantro, to garnish

Directions

1. In a large pot, heat oil until it begins to smoke, then add all the seeds, cardamom pods, cinnamon sticks, and black pepper. Cover the pot, and allow the spices to pop and simmer for a couple minutes.
2. Add ginger, garlic, and onion to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.
3. Next, add turmeric, fenugreek powder and leaves, again stirring well and cooking for another minute before coconut milk (if using) and salt. Allow the mixture to boil down and thicken a bit. Add chopped vegetables, chickpeas, raisins, and enough water or veggie broth to cover everything. Stir very well to combine, making sure that EVERYTHING is coated with the curry mixture. Bring to a boil, then cover and allow to simmer for about 45 minutes or an hour, or until all veggies are tender and most of the liquid has been absorbed. Sprinkle with a pinch of salt to accentuate the spices, stir, and serve garnished with cashews, cilantro, and a dollop of mango chutney.

Delicious served alongside brown basmati rice or, as pictured here, whole wheat couscous.

So, instead of curry, we enjoyed a Lebanese feast! I’ve blogged about Sanaa’s 8^th Street Gourmet once before. Seriously, people, this is food AT ITS VERY BEST! Wow, I was blown away by last night’s buffet!

From top left, clockwise: green olive tapenade; swiss-chard barley pilaf; stewed cauliflower and potatoes; muhammara; tossed greens with walnuts, butternut squash, and tamarind dressing & topped with hummus; and eggplant monazalat, which is similar to moussaka, but has a creamy tahini sauce and pine nuts on top.

Recently, I made my own version of muhammara, and I was very pleasantly surprised to taste how similar mine was to Sanaa’s–almost spot on!

Muhammara

Most people don’t have access to pomegranate molasses, but just plain ol’ pomegranate arils work fine!

Ingredients

3 roasted red peppers (from a jar or roasted yourself)

2 cups roasted walnuts

1 average-sized pomegranate, arils removed and reserved*

3-4 garlic cloves

Salt & pepper, to taste

*Pomegranates can seem intimidating, but here’s a good tutorial.

Directions

Blend all ingredients in a food processor until chunky, not too smooth. Serve chilled.

Sweet AND Savoury

In recent posts, I’ve discussed the joys of sweet and savoury separately—but I find my favourite recipes rely on both simultaneously. I love little fruity bursts here and there in my bric-a-brac salads! No wonder my pantry is always stocked with copious amounts of dried fruit: at the moment, raisins, craisins, apricots, prunes, figs, dates, and goji berries. Yum!

Speaking of yum, I hosted a cooking demonstration again at the local Farmers Market, and this time, I made Grilled Sweet Potatoes in a Cilantro-Lime Vinaigrette, based on this recipe. They were very, very, very well received.

On the grill.

So yummy! Let's just say that 4 whole (relatively large) sweet potatoes disappeared in a matter of 1 hour, tops.

Here at home, considering I’ve been on an Indian kick lately—or at least more traditional Indian cuisine when I made gargantuan batches of curry and daal—and also considering the old block of tofu that was sitting in my fridge, I decided to make an old, oooooooooooooooold staple, one of the very first vegan recipes I adapted even before I was strictly vegetarian. Whenever I went to Whole Foods, I’d eat their curried tofu salad, which blew my developing foodie’s mind. I was never able to find their recipe, so I recreated and revamped it at home. I’ve made it many, many a time since. It was also the first meal I shared with my boyfriend, who, at the time, was still just a friend. They do say that the way to a man’s heart is through his stomach!

Curried Tofu Salad

Serves 4

Ingredients

1 16-oz. block extra firm tofu, pressed, drained, and cut into bite-sized cubes

2 Tbs. cumin seeds

1 red bellpepper, chopped

1 green bellpepper, chopped

1 cup shredded carrots

4 scallions, chopped

½ cup packed fresh cilantro, finely chopped

¼ cup raisins

4 cloves garlic, minced

¼ cup vegan mayonnaise

2 Tbs. mango chutney (optional)

1 Tbs. lime juice

4 tsp. curry powder

Salt, black pepper, and red pepper flakes, to taste

Cashews, almonds, or pistachios, to serve

Directions

1. Preheat the oven to 400˚ F. Spread tofu cubes onto a baking sheet sprayed or greased with cooking oil, and bake for 30-40 minutes, flipping cubes once about halfway through. Allow to cool.
2. Meanwhile, in a skillet on the stovetop over high heat, toast cumin seeds just until they begin to pop and smell fragrant. Remove from heat immediately and transfer seeds to a small bowl to cool. Set aside.
3. In a large bowl, combine chopped bellpeppers, shredded carrots, scallions, cilantro,  raisins, minced garlic, toasted cumin seeds, and baked tofu. In a smaller bowl, stir together mayonnaise, chutney (if using) lime juice, and curry powder, mixing well. Pour mixture over veggies and tofu, adding salt, black pepper, and red pepper flakes as desired, and stir well to coat everything evenly. Allow to chill before serving garnished with roasted nuts of your choice.

This salad is particularly tasty in a pocket pita . . . or wrapped up in a piece of roti!

Speaking of foreign cuisine, this week I made a HUGE batch of chili, ancient Aztec style. The secret? Chocolate!

Ancient Aztec Chocolate Chili

For extra protein and historical authenticity, add 2 cups cooked quinoa to the soup pot, too!

Serves 8

Ingredients

1 cup dry black beans, soaked overnight, cooked, and drained

1 cup dry pinto beans, soaked overnight, cooked, and drained

1-2 Tbs. olive oil

6 garlic cloves, minced

2 onions, chopped

1 jalapeño, finely chopped

1 Tbs. cumin powder

2 tsp. oregano

1 tsp. cinnamon

1 tsp. chili powder, ground chipotle, or cayenne

1 28-oz. can diced tomatoes

2 oz. unsweetened or semi-sweet baking chocolate*

2 large green bellpeppers, chopped

2 cups sweet corn kernels

½ vegan vegetable bouillon cube

Salt & pepper to taste

Chopped fresh cilantro, to serve

Directions

1. In a large pot, heat oil and sauté garlic, onions, and jalapeño until translucent, about 2-3 minutes. Add spices, stirring well to coat everything. Sauté another 1-2 minutes before adding tomatoes. Cook until the tomato juices have boiled down slightly.
2. Add chocolate, stirring constantly as it melts. Finally, add bellpeppers, sweet corn, 2 cups water, and ½ bouillon cube. Bring chili to a boil, then reduce to low heat, simmering for 20-30 minutes, or until desired consistency is reached (either soupier or thicker). Sprinkle in salt and pepper to taste, stir, and serve piping hot, garnished with cilantro.

This chili is very hearty--filled with protein, complex carbs, and fiber! And chocolate, of course.

Back to Basics, Part II: Savouring Savoury

Early last week, I discussed sweet treats I make and eat on a regular basis. Today, my focus concerns the opposite end of the culinary spectrum: savoury.

In my opinion, a good savoury snack combines protein, complex carbohydrates, and healthy fats all in one. This way, I know I’ll feel satisfied until my next full meal. A couple of examples I eat daily include nut butter and jam on sprouted bread or homemade hummus with carrots and crackers.

My refrigerator is never complete without a tub of hummus—it is always on hand, whether for those aforementioned snacks, for topping salads, or for sandwich spreads. This summer, I experimented with a couple new flavours: sun-dried tomato with fresh basil and, then, curry-cashew with raisins. Both were delicious twists on my boyfriend’s traditional recipe. Unfortunately, I’ve no picture to share, so you’ll just have to use your imagination!

Basic Hummus

1 cup dry chickpeas, soaked overnight and cooked until very soft (yields about 2 cups)*

½ cup packed parsley leaves

1/3 cup tahini

¼ cup lemon juice

2-4 Tbs. olive oil

6 cloves garlic

1 Tbs. cumin powder

Salt & pepper to taste

*If you have a good deal of time and patience, one trick to super smooth hummus is to be sure the skin of each chickpea is removed before blending.

Directions

Just blend all ingredients in a food processor, adding water or more oil as necessary until desired consistency is achieved. Serve cold or at room temperature.

Making your own hummus is SO much cheaper than buying it in stores. Recently, though, we tried Sabra’s Basil Pesto Hummus, which was fabulous! And yes, despite the pesto, it was cheese-free, too!

And who can eat hummus without crackers? Well, in my case, flatbreads from Dr. Kracker.

[Source]

As for meals, my boyfriend and I cook HUGE quantities of food on Sundays so we have plenty of leftovers for busy weeknights. Indian food lends itself wonderfully to bulk cooking, and after my recent success (finally!) with this favourite cuisine of mine, this weekend we made daal for dinner.

Basic Daal

Just as with my Basic Curry, you can add virtually any vegetables you have on hand to this recipe.

Serves 6-8

Ingredients

2-3 Tbs. oil

1 Tbs. cumin seeds

1 Tbs. coriander seeds

1 Tbs. black or brown mustard seeds

1 tsp. cracked pepper

5-6 garlic cloves, minced

2-inch piece of ginger root, peeled and cut into ¼-inch matchsticks

2 onions, diced

1 Serrano chili, finely chopped

1 Tbs. turmeric

1 28-oz. can diced tomatoes

1 large zucchini, chopped

1 large summer squash, chopped

2 cups dry red, yellow, or white lentils

1 tsp. salt

Chopped fresh cilantro, to serve

Directions

1. In a large pot, heat oil until it begins to smoke, then add all the seeds and black pepper. Cover the pot, and allow the spices to pop and simmer for a minute or two, or until fragrant.
2. Add ginger, garlic, onion, and chili to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.
3. Next, add turmeric, again stirring well and cooking for another minute before adding tomatoes. Allow the mixture to boil down and thicken a bit.
4. Add chopped vegetables, about 2 cups water, and the lentils to the pot. Stir very well to combine, making sure that EVERYTHING is coated with the spice and sauce mixture. Bring to a boil, then cover and allow to simmer for about 30-40 minutes, or until the lentils are soft. Sprinkle with a pinch of salt to accentuate the spices, stir, and serve hot, garnished with fresh cilantro.

One word of advice--invest in a rice cooker! You can make HUGE batches of perfectly cooked basmati every. single. time.

Curry Made Eas(ier)

In my last post, I discussed my former frustrations with cooking Indian cuisine, but after this evening’s step-by-step tutorial from my boyfriend’s stepfather and much thanks to the help of my boyfriend’s mother, I’m feeling quite a bit more confident! I still have many a lesson to learn, of course, and that will only come with practice, practice, practice. In the meantime, I’m here to share some of the tips I learned tonight.

Basic Vegetable Curry

This is a very versatile curry—you can add whatever vegetables you have in the fridge! Instead of beans, you could add tofu for a vegan twist on traditional paneer.

Serves 6-8

Ingredients

2-3 Tbs. oil

1 Tbs. brown or black mustard seeds

1 Tbs. cumin seeds

1 Tbs. coriander seeds

1 Tbs. cardamom seeds

3 cardamom pods, crushed

2-3 cinnamon sticks

1 tsp. cracked black pepper

2-inch piece of ginger root, peeled and cut into ½-inch matchsticks

5 cloves of garlic, minced*

1 large onion, diced

1 Tbs. turmeric

1 Tbs. fenugreek powder

1 Tbs. crushed fenugreek leaves (optional)

2 large tomatoes, diced, or a 14.5-oz can

1 14-oz can coconut milk (optional)

1 tsp. salt

3 small zucchinis, coined and halved

2 bellpeppers, chopped

2 cups coarsely chopped mushrooms

3 cups cooked garbanzo beans, or 2 15-oz. cans

Chopped fresh cilantro, to serve

*Or, as my boyfriend’s mother said, you can use as much garlic as you want because there’s really no such thing as too much garlic!

Directions

1. In a large pot, heat oil until it begins to smoke, then add all the seeds, cardamom pods, cinnamon sticks, and black pepper. Cover the pot, and allow the spices to pop and simmer for a couple minutes.

2. Add ginger, garlic, and onion to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.

3. Next, add turmeric, fenugreek powder and leaves, again stirring well and cooking for another minute before adding tomatoes, coconut milk (if using), and salt. Allow the mixture to boil down and thicken a bit.

4. Add chopped vegetables, beans, and about 1.5 cups water to the pot. Stir very well to combine, making sure that EVERYTHING is coated with the curry mixture.

5. Bring to a boil, then cover and allow to simmer for about 20-30 minutes, or until liquid has boiled down to desired consistency, whether you prefer wet or dry curries. Sprinkle with a pinch of salt to accentuate the spices, stir, and serve garnished with fresh cilantro.

And the final product was definitely a SUCCESS! I look forward to my next Indian adventure!

Frustrations

I feel I can rightfully claim that I’m adept in the kitchen. I know the difference between dice and chop; I can caramelize onions, cook perfect quinoa, and even wield a maki roll mat with ease; and when I’ve a bunch of random ingredients lurking in the crisper, I can throw together a tasty dish without consulting a recipe. All in all, I am confident in my culinary skills.

Every once in a while, though, I experience flops, major, minor, or otherwise. For example, my first tofu quiche . . . absolutely inedible, much to my disappointment and frustration. I often tend to take things personally—even kitchen failures will send me into the depths of despair. Well, sort of. I’m being ever-so-slightly dramatic.

Today, I had planned on sharing a recipe I assumed would be a delicious success—this recipe, in fact. Now, in my defense, I was missing a couple of probably crucial ingredients, namely the ginger and jalapeno, and instead of orange juice, I used fresh orange segments. Plus, of course I didn’t have any tamarind paste, not here in France! All the same, considering the dish contained two of my favourite flavours, peanut butter and curry (however odd that combination might seem), I anticipated a tasty dinner on Thursday night.

Pretty, but nothing extraordinary in the flavour department, sadly.

The actual result, while not inedible, was rather disappointing. Granted, as I mentioned, I was forced to make a few alterations, and perhaps if I’d followed the recipe exactly, my palate would have been much better pleased. Nevertheless, in this case, I find myself doubting the recipe, in spite of its 4-star rating. Why? It was the sauce, I think—it wasn’t altogether flavourless, but neither the peanut butter nor the curry stood out to me. In short, they cancelled each other out. I personally would have liked more of a peanut-y taste overall, so doubling the sauce may be a solution if I attempt the recipe a second time. But that’s the question, isn’t it: should I bother re-trying the recipe? Especially when I don’t have three key ingredients?

A second frustration concerned the zucchini I added. I really like zucchini, but I’ve come to realize, weirdly enough, that it’s pretty tasteless. I usually steam or sauté it, and still, I cannot seem to bring out its flavour—roasting or grilling? I suppose I’ll just have to wait until July to vanquish that stubborn veggie once and for all! I can’t wait for summertime grilling!

On a slightly different note, I am also ever-so-slightly frustrated with my body at the moment. I have been suffering from killer sugar cravings, and this is a girl who claims to have virtually no sweet tooth! Every once in a while, I don’t mind indulging in a vegan cupcake, but lately, I’ve been snarfing down a few too many vegan chocolate chip cookies and/or dark chocolate squares. Sugar can be addictive—you enjoy just a little bit, and suddenly, you want more. Plus, I can probably attribute these particular cravings to depression, stress, crappy weather, my period, and the fact that I’ve not been sleeping the best.

That’s no excuse, though, so the remainder of those Dr. Lucy’s cookies are going straight into my suitcase—out of sight, out of mind. I will still indulge in daily dark chocolate, but one square after lunch or dinner is sufficient, not four. So, tonight, I’m popping a probiotic, and tomorrow will be a back-on-track detox day. I’m planning a long walk and an extra long yoga practice, lots of water and green tea, overnight oats (as per usual) for breakfast, a hearty salad beast for lunch, and a repeat of tonight’s tasty dinner:

Leftover Makeshift Macrobiotic Adzuki Beans & Sweet Potatoes, curried mixed vegetables (eggplant, tomato, and cauliflower), and the most delicious brown rice pilaf, thanks to an extra special ingredient–I’ll be back tomorrow with the recipe!

What I Miss Monday 1 + Product Review: Bjorg

So, this is a highlight I’ll be including only whilst abroad, as the title implies. In short, every Monday, I’ll profile one food I’ve had to temporarily exclude from my everyday diet, whether due to cost, availability of ingredients, or lack of necessary kitchen gadgetry.

This week’s featured food:

Hummus

[Source]

Also known as puréed heaven!

No, seriously, alongside nectar and ambrosia, hummus is the snack of the gods. It provides every key macronutrient your body needs—protein, good carbohydrates and fiber, and healthy fats! At home, I eat hummus every. single. day., usually with whole grain crackers and crudités. Unfortunately, here, I don’t have a food processor, nor am I willing to spend 4 Euros on a tiny tub of hummus that would be emptied within two days (or less!). Thus, it appears there’ll be no beloved hummus sandwiches (one of my comfort foods!) for quite some time . . .

Thankfully, I am not altogether without bean spreads. A French organic company called Bjorg makes three delicious purées: split peas & zucchini, white beans & roasted red pepper, and lentils & butternut squash. Bjorg markets a large number of organic AND vegan-friendly products. I use their vegetable bouillon cubes on a regular basis, and instead of crackers (and let me tell you, finding crackers without butter or eggs is not so easy in France), I particularly enjoy their hearty, seedy, and altogether wholesome bread—baguettes, whole wheat or otherwise, have nothing on this stuff, especially if you smear on some ripe avocado. Seriously, it doesn’t get any better than this, folks!

But, la pièce de résistance is their . . . soy yoghurt!

Unfortunately, the packaging isn't the most eco-friendly, but I've no complaints otherwise!

Oh. My. God. This stuff is WAY superior to anything I’ve tried in the States! I mean, back home, of the four brands of soy yoghurt I’ve tried, only one was creamy enough and didn’t have a funky aftertaste. The plain yoghurt here is truly fantastic. There are several other flavours, too, but I’m content with plain, or nature, natural, as the label reads—it’s so tasty I don’t even feel the need to add fresh or dried fruit. It’s perfect all by itself. Still, I find it incredibly ironic that, in a country obsessed with dairy, one can find really high-quality soy yoghurt of all things! I just hope that, upon returning to the States, Whole Soy & Co. won’t disappoint me too much.

Speaking of disappointment, I went to an Indian restaurant last Friday for lunch, and boy, was I unimpressed! It wasn’t bad, but it was bland—and when describing Indian cuisine, “bland” rarely comes to mind.

I'll give the restaurant some credit--the pappadums and accompanying sauces/chutneys were quite tasty.

I’d been majorly craving some curry all last week, but unfortunately, those cravings weren’t satisfied. Oh, well, there are a couple other Indian restaurants in Pau . . . and besides, look what I bought today!