• Finely chop the red onion.

  Wash the parsley thoroughly and finely chop it.

  Peel and slice the carrots.
• In a pot, pour in the olive oil and add the onion. Sauté until translucent. Add the carrots. Then add the salt and curry spice. Sauté briefly, stirring. Sprinkle the oat flour, mix it in, and lightly fry the flour. Then pour in the water. Bring to a boil, then reduce the heat by half, cover the pot, and cook until the carrots are tender-crisp.
• Add the parsley and stir in the vegan cream or cooking cream. Bring to a boil just briefly, and it’s ready.

The Kentucky Spicy Chicken Thigh

• I filleted the chicken thigh. The bony part went into a bone broth, and I discarded the skin, using only the meaty portion.
• I sprinkled the filleted meat with the spice mix and olive oil, massaged it well. Marinated for 1 hour in the fridge, then baked it in an oven-safe dish covered with aluminum foil.