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
Monday, August 8, 2011
Tofu Green Curry, Spring Rolls and Zucchini Cakes with Curried Dipping Sauce
Labels:
curry,
menu,
sauce,
summer,
tofu,
vegetables,
vegetarian,
zucchini
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