Brilliant, well done

Tabouleh 👍

It is currently on Peacock if you are in the US.

And how would you go about powdering it?

Boiled and pickled they will last much longer

You can sign up until August 28th

I use this recipe but I do add onions. In your situation all you would need to figure out is the garlic. As others suggested pre-minced would do.

https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce

A good vegetable broth plus TVP (textured vegetable protein; basically soy flour croutons) is my go-to when making any stew/curry meatless. Super easy, no need to modify the recipe just replace water with broth and dump in the TVP to rehydrate in the broth. TVP is completely neutral flavor wise and will just absorb the curry.

I got started with a Northern Brewer kit myself back in 2008. Welcome to the hobby!

Jerk Rub:
4 tbsp allspice
1 tbsp thyme
1 tbsp paprika
1 tsp cayenne
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1 dried scotch bonnet pepper
2 tsp brown sugar
1 tsp cinnamon
1 tsp cloves

(There will be enough rub for several batches of chicken)

Steps:
Rub chicken liberally and let rest approximately 1 hour. Add 1/2 cup Walkerswood jerk marinade (or homemade wet rub) and marinate 4-8 hours. Smoke at 275-300’F with a chunk of apple wood until chicken reaches temp.

https://imgur.com/a/hlWLnDa

Served up with rice and peas, slaw and vegetarian curry

This is brilliant, I am implementing this first thing Monday

My go-to is a bagel with hummus, with a pot of Cuban coffee.