Thai Curry Stew, with chikrnless strips.

My wife potted Cilantro and Basil, so it was tasty with some fresh herbs cooked in.

South Asian Lentil Sambar, and some mixed veg, for lunch.

Eggplant Parm tonight, with nondairy cheese. Roasted Leak and Potato, and a side of green beans.

We had some random items in the fridge, basically a block of tofu and a cucumber, so I figure let's make sushi.

Rice and Seaweed as per usual. For the Tofu I had some leftover juices from roasting some mushrooms and tomatoes in the oven (wirh some Cajun spices) earlier in the day, so I marinafded sliced tofu in that. Then I fried the tofu in a skillet. Roll it all up and enjoy.

Some Lemongrass Chickenless Thai and Chowmein noodles. Chicken chunks came with a Thai lemongrass flavour, but I added a premix Bulgarian sauce (roasted peppers,tomatoes, eggplant, onions, etc) along with chiillies and various curry spices. And added water and coconut cream.

My wife was sick today and she finds that spicy food seem to help her feel better.

So South Asian lentil base Sambar soup for dinner, but I added some leaks, ginger, peas and orzo to give it some heartiness.

Very hot, since a big part of the base is ground chilly powders.

Spicy corn dish as a snack. Normally you garnish with some coconut and eat with Roti, but corn tacos work too.

Tonight is a Spicy Thai Eggplant-Tofu Stirfry.

My wife ate too much risotto yesterday, and some for breakfast, so its a quick stir fry just for me tonight.

Tonight's dinner for two is Mushroom Risotto. Normally risotto asks for white wine and chicken broth. For the base I sauteed onions and carrots in some juice from Majlis green olives (it has like a vermouth flavour to it) with a few fennel seeds and some sage and rosemary, mushroom salt, pepper and some lemon.

Tonight we were running out of veg, so a simple Broccoli and "Beef" teriyaki.

Beef was from dried Soya Wadi from an Indian grocer. They are a dried and defatted soya product. Simmered those in a combo of spices and soy sauce and Marmite mixture.

Teriyaki sauce was: 1 cup of water, 1/4 cup soy sauce, 2 table spoons of brown sugar, some ginger and garlic. Warm it up then add a 2 tablespoons of cornstarch to a 1/4 cup of cold water and once mixed, dump into pot and simmer about 5-8 minutes till it thickens.

Crispy Tofu tonight with some stirfried veg in a sweet chilli sauce, and some flat rice noodles.

Today, as an old guy, I was cleaning our glass top stove. The Weiman cleaner is in the cupboard above the stove. I squirted a bunch on the dirty rings and then realized its normally white not blue paste.

Turns out I grabbed the Cascade Complete dishwasher liquid. Duh.

I started to wipe it and realized it was pulling off the baked on food better than the stove cleaning product.

Best it has looked in 5 years.

P.s. made sure to fully rinse all of it off so no residue remained.

My wife liked the Polynesian sauce she had as a kid. So I reduced black cherries and pineapple down into a thick sauce, and a bit of ketchup and Catalina dressing to give it that zing she remembered. Poured that over some veggie chicken tvp product, and various stirfried veggies.

She loves the sauce so my plate (shown) has very little.

Still working on getting my tawa seasoned and batter consistency sorted out. But making dosa batter from scratch with cumin seeds, chopped chillies, ginger, curry leaves, and cilantro, is so delicious compared to the boxed mix. (And if I can say so, better than some dosa places I have eaten at)

Pot of bean and tvp chilli, and some slices of homemade bread. A good sharp breadknife makes life so much easier.

Baba Ganoush is very low effort if you have a food processor.

Slice a large eggplant in half and place face down in a glass pan.
Add a tablespoon or two of oil. Sprinkle various spices on top.

• garlic powder
• paprika
• red chilli powder
• salt and pepper

Cover dish and bake for an hour at 350°F. (Edit wrong letter before oops C and F make a difference LOL) Skin should be a bit blackened and shriveled. At this point you can leave it in the oven with heat off to let it further roast and cool down.

Take out, let it cool, and uncover when ready to start.

Pick up the halves the inner will be super soft and ready to slide right out of the skin with the help of a spoon. Scoup it all into the food processor. A little skin going in is fine. Adds flavour.

If there is juice in the dish you can pour that in too, or add a tiny amount of water to the dish to pull some of the spice mix out and add to processor.

Add 2 fresh cloves of garlic, a half a pealed lemon, a table spoon of oil.

Toast a layer of sesame seeds in a six or nine inch skillet (lightly oiled). And add those to the processor. You can buy tahini if you don't want to deal with toasting seeds.

Blend it till garlic and seeds are smoothed into the paste. Add salt and pepper to taste.

This makes a ganoush with deep flavour, it won't be like the pale white looking ganoush you see at some stores.

Today's from scratch multi-lentil (daal) with fried veg, and spicy paratha (bought the bread this time)

Slow day here, finally had time to clean 30 years of oil and dirt off my sockets