Cook

The restaurants were closed for a very long time in 2020 due to Covid-19. After a while the restaurants offered ‘meals to go’ Often it’s cold when you get it delivered. It’s the same if you pick it up by yourself. In addition one has always similar meals. Only once I got a pizza during all the months of the lock down.

For me the lock down was an opportunity. I started cooking from the very first day on. I used to be a weekend chef. At 12 pm I usually stood in the kitchen, opened my refrigerator and checked what vegetables I have. I used to cook with recipes and followed the instructions rather exact. This has changed when I started cooking on a daily basis. I became free. I want to use up the remaining fruit and vegetables. Soon I even developed a style. I always prepare different vegetables with rice or noodles or couscous or potatoes or bread. I prepare a sauce which consists of different liquids: coconut cream, white or red wine, tomatoes….. I usually add a lot of different spices. That’s it. I use my cooking books when I like to try something new, which is often the case. Then I vary the recipe. Monday is always my noodle day. We never ate so well. I also know how to prepare some desserts. My mango cream with fresh mango, dried apricot and almond puree with pomegranate on top is a legend. I use always fresh ingredients, we saved a lot of money. I got faster. Nevertheless in sum I need two hours from start to finish. When I leave the clean kitchen it’s usually 2 pm or a bit later.

Cooking became a routine. I’d never cooked so regularly if restaurants were open.

This was for me one of the positive aspects of the last Covid-19 year 2020.

A good approach of cooking is to have few cooking books. Start repeating the recipes. Vary them. Cook them without the book. This builds confidence.

I started to taste the meals before eating. I hated this. Yet it helps to improve the results. Too spicy sauces get some cream or coconut cream. When the sauce is boring I add chili powder or other intensive spices. A spicey dish can get milder with soy yoghurt on top or a piece of bread aside. Very soon I got experienced.

I don’t aim for the perfect dinner, but I like to eat healthy. When the pots are empty after a meal, it’s a compliment. I don’t want to feel so full that I’ve the feeling that I explode. This is scarcely possible with vegetables. 🌽 🍆 🌶 🥒 🥕

My book recommendations:

1. Vegan cuisine I’m almost shocked. The book that I wanted to recommend costs now over 200 USD. It’s my favorite. The one here is probably with less recipes but by the same author.

2. Nigel Slater *I have his book for the summer season. There are books for autumn and winter season available as well. He cooks daily. He asks himself every day what vegetable he’s going to prepare. He is not 100% vegan (but almost). Nigel Slater is cult

3. Vegan India* As a yogi I like Indian foot. My first vegetarian meals were Indian dishes. Most Indians are vegetarians. In the meantime also vegan Indian cooking books are available.

Cooking books can also inspire for the own creations. Just do it. It will improve your health and your life.

I was forced to cook during 2020. It bettered my life. I don’t want to give up the cooking routine.

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Ahimsa - self-made yoghurt

A few weeks back I got a comment. The yogini suggested to write also about further aspects about yoga and not only about asana practice. I’d like to give it a try.

My first topic touches indeed two important topics. It’s about food and about plastic. The cup on the left side contains vegan yoghurt without sugar. It doesn’t harm animals, yet the plastic cup is bad for the nature as it’s almost impossible to destroy it. It spoils the sea, insofar it has the potential to kill life in the oceans. One can use this cup only once. On the right side is a glass jar with yoghurt. It’s self-made with yoghurt microbes, but with cow milk. I use this glass jar for decades already. If I don’t break it, I’m sure I can use it for an eternity. There is no waste at all.

The best solution is to make vegan yoghurt. When using yoghurt microbes one has much better yoghurt than the bought ones. It’s a tiny bit more expensive, but one can taste the difference.

Often I’m astonished how easy it is to do something for our nature. In addition it’s also better for us. It’s a win-win situation. We avoid to eat micro plastic and the self-made yoghurt tastes better, in addition we don’t burden animals and nature.