Monday, August 8, 2011

Tofu Green Curry, Spring Rolls and Zucchini Cakes with Curried Dipping Sauce

Sunday night cooking at our house last night. I had spring roll wrappers and chopped veggies at the ready, a half block of tofu and 3/4 can of coconut milk leftover in the fridge and a gorgeous zucchini from the farmer's market. This meal was born, a blend of thai and middle eastern flavors. The zucchini pancakes were an old favorite, spiced up with a new dipping sauce, the spring rolls a new favorite I foresee making frequently in the future.

Tofu Green Curry

Spring Rolls with Peanut Sauce

Zucchini Cakes with Curried Dipping Sauce

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