Cauliflower tahini curry

A new, big kitchen, a veg box full of local, organic produce and general euphoria are the outer factors, the soft ingredients so the say, of a new dish I just created and certainly repeat at some point. It's an elegant, gentle curry, fully vegan, which I christen as "Cauliflower tahini curry."(hard) Ingredients (for 2 persons):- 1 tsp curry paste- 1/2 onion- small cauliflower- 1 tsp vegetable broth granules- 2 tsp tahini (sesame paste)- soy creamCube half of an onion and chop the cauliflower into small florets. Fry both simultaneously in olive oil and 2-3 pinches of cayenne pepper. Use a low temperature to make sure you don't burn the cauliflower. Stir in the broth. Than add tahini, curry and creme. Serve with rice and a salad to your liking.

new series of articles: the kitchen

I'm happy to announce a new series of articles on www.johann-strube.org; "the kitchen." As this place become more and more a central part of my life in the last year - territorially as well as mentally - it seemed logical to write about it.Actually I planned to set up a subblog for that. But since that appears to be technically impossible with wordpress, I'll just weave this new series into my general stream of consciousness, that is blog. Just click on "the kitchen" among the categories on the right, and you'll find all the corresponding entries. All right, then.So why writing about "the kitchen." The kitchen for me is more than just a room. It's the space where raw food is being processed into something edible, hopefully enjoyable and sometimes inspiring. As even the richest among us have to eat and as the quality of what we ingest to a great extent determines the quality of our lives, we better treat the kitchen and its activities with fair respect. Moreover, it's also often the place, where people come together to eat, sit and have a good time. Therefore, it serves an important social function and satisfies another vital need.It's rather interesting, that my enthusiasm to cook was mostly lifted during my time in Iceland; in a country with a very limited range of fresh, organic, inspiring groceries. However, it was part of my job for the fantastic record label bedroom community, to meet the high culinary demands of amazing musicians, engineers etc. almost everyday with just these limited options. So I was forced to creativity.On the other hand, I was part of a unique community of international students, couchsurfers and hosts, activists and artist, where mostly vegan, sometimes skipped dinners served for the main social venue.Whereas "cooking in Iceland" is worth an own series of articles, I will also cover other culinary treats and habits I discover along my journeys, handy tips and recipes for the everyday-cuisine, thoughts about where our food actually comes from and more semi-intellectual meta-musing about the sense of the kitchen like this very first entry.I hope you'll enjoy it and your meal. Verði þér að góðu!