Monday!! Schoolbreaks are over so that means I have actually something to do again at work. Which is good, since I was already starting to bore myself. Now it’s 8 more weeks until the big boredom begins a.k.a. summer break. So for the time being I’ll enjoy myself again with fun incidents and a number of busy weekends coming up.
This weekend marked the first, with a D&D-session on Saturday and a visit from friends + their two boys on Sunday. Both of them where very fun! Also the fun talk of explaining a 4-year old why I don’t eat meat. I’m not sure he totally understood, but I guess he was ok with it. Love that kid!!
During that visit Parsnips where a topic on conversation, so I was reminded of the fact that I still had a recipe lined up for posting. So I hope you’ll enjoy this one….
What do you need (2 servings)
  • 1 can of chickpea’s
  • 1 clove of garlic
  • 350 gr. of parsnip
  • 200 gr. of kale
  • onion
  • 1 cup of vegan yoghurt
  • 1 cup of vegetable stock
  • curry powder
  • cinnamon
  • ginger
  • rice
  1. Cook rice according to directions on the package.
  2. Cut the onion into small pieces. Peel the parsnip and cut into 1 cm long pieces.
  3. Heat some oil into a wok, add the garlic, onion, cinnamon, ginger and parsnip and bake for a few minute. Add the vegetable stock and leave to simmer until most of the liquid is gone and the parsnip is done.
  4. Add chickpeas’ and kale and add some pepper and salt. Leave to warm for a few minutes while you make the yoghurt curry sauce.
  5. Mix the yogurt and the curry powder. I used about a tablespoon, but it really depends on taste. Mix with the vegetables.
  6. Mix with the rice and divide unto plates..