Hey my friends!
For those of you that don’t know, today is International Autism Awareness Day and April is Autism Awareness month.
1 in 54 children are on the Autism spectrum. A child is usually diagnosed between the age of 2 or 3. If you are wondering about the signs, there are many signs, but one sign that I remember is that child will begin to stop communicating. It’s almost as if one day they just go into this shell.
A person with autism has difficulties with their communication and as a result they tend to get frustrated when people cannot understand them. The one thing we can point out is that people living with autism are generally extremely smart individuals and have great memories.
“Autism is not a disability, it’s a different ability”
To learn more about Autism and help raise awareness, go to the link below:
Let’s continue to raise awareness about Autism. This is a cause that is so personal for me.
I just wanted to take a moment to praise the women chef tv personalities that inspired many of us to share our recipes on social media.
And Happy International Women’s Day to the best chef that I know…my Caribbean mommy (picture not shown) 💋
Hey my friends 👋🏼
Today I was craving Indian food, but one problem I have with eating certain foods is that I don’t eat rice. One dish I do enjoy eating is tika masala, but I always eat it with naan and it’s always the vegetable version.
So I decided that I would change up the recipe a bit for my taste palette. And let me tell you…
This dish turned out so good 😋
Here is what you need:
- 1 block of firm tofu cut into strips or chunks
- 1 1/2 cup of couscous
- 1 cup of kale chopped
- A dash of crushed red pepper
- 1 tsp extra virgin olive oil
- 1 bottle of tika masala sauce (make sure it’s the vegan version)
- Paratha (optional)
Set the oven to 400 degrees. Add the tofu pieces in a glass dish.
Add the tika masala sauce to the tofu. Mix the tofu and sauce, them cover with foil.
Set the timer for 15 minutes.
Now let’s move onto the couscous. Add 1 1/2 cups of water, 1 tsp of olive oil, 1 cup of finely chopped kale and a dash of crushed red pepper to the pot and bring to a boil. Now add a cup of couscous and stir it into the kale. Turn the heat off and cover the pot. After 5 minutes, use a fork a fluff the couscous.
Now it’s time to go back to the tika masala…
After 15 minutes, remove from the oven
Now this is optional, but in my opinion very necessary to complete the meal. Put a little pat of vegan butter (I like to use country crock almond butter) in a frying pan. Heat a piece of paratha for 2 minutes on each side. Cut into 4 pieces.
Now let’s assemble our plate.
Let me know if you tried this recipe and what you thought about it.
Until next time, stay safe my friends 💋