Ignite Your Stoves and Don Your Apron for Vegan Month Of Food. MOFO

My introduction to Mofo is to be neither glamorous or is it to be a gastronomic gallop into a month of blogging EVERY DAY with vegan recipes.  You see, I am at the end of a 30 day trip in Berlin, Germany.  I am flying around the city on my trusty purple bike, in a last moment attempt to see and do all I’d scribbled  on my ‘important and necessary things to eat/see/do in Berlin’.  Thus my excuse for having little time to be dicing, stirring, grating, drizzling etc.  So, therefore, I give you..... 10 minute red lentil and vegetable curry.

Simple doesn’t mean you forgo delicious, does it?!  I will admit, you are not going to catapulted into a culinary head spin.  This recipe is nothing new. But it is quick, filling and, as the weather is turning a little cooler here in Berlin, comforting. AND, anyone can make it.

I grabbed whatever aging spices I found in the cupboard in apartment I am staying at, and washed over the lentils, ready for cooking.  I boiled the kettle for hot water.  Poured said water over the lentils.   Shook about 1 tbs of curry powder, 1/2 tsp thyme, 1 tsp of coriander, about a tsp of salt over the lentils. A tube of tomato paste was squeezed with great care (I’ve been victim more than once to the  stream of tomato concentrate going against rational thought of dispensing downwards and it going half cock to the side, and decorating my white top..it always seems to be white that I am wearing..I’m convinced it sees it a thinks, ‘ha ha! now I shall strike!’)
The tiny pink specks began hopping in the pot and came to a boil, I turned the heat down to a simmer and went to lie down for ten minutes (it had been a hectic day..peddling over the Spree and back, dashing to all the vegan cafes left to discover).  I could hear the pfuf pfuf of the lentils doing their impression of molten lava.  Thankfully, I managed not to nod off and returned to the pot just as the lentils had formed a creamy, thick mass.  To this I added what no cook worth his or her salt would admit to buying...a box of pre-cut mixed vegetables.  The ones with a crinkle cut and taste rather too much like water.  The addition of the iced veg had the brilliant effect of immediately cooling down the curry to a manageable, ‘spooning into mouth’ temperature.

So, here is post 1 of 30, of a blogging marathon I’ve insanely decided to take on this September.    I’m bound to fail. At least 20 posts in one month?! But I’m keeping open a window of possibility that I don’t.

I’m so excited to see what mouthwatering magic the other bloggers come up with.  Click to see the list of Vegan MoFo Participants

I hope you'll stay with me for moral support.  I also promise to up the ante and come up with some good recipes.

To be honest, I've no plan of what I am going to make BUT the recipes will all be gluten free and refined white sugar free (dastardly demons!).