Sunday's supper was one of our favorite meals, coconut curry with tofu and vegetables. No one likes to see the weekend wind down, but a special meal on Sunday night extends the fun for a little longer. We like to try various takes on the curry concept, and this version of Panang Tofu Curry is delicious. The beautiful color comes from turmeric, and peanut butter combines with light coconut milk for a thick broth. I made a few substitutions (onions for shallots, green beans for carrots, and green pepper for red pepper). Serve over jasmine rice with Sriracha sauce.
For another colorful recipe, local readers can pick up the current Sauce magazine to check out my article, "Color Yourself on Vacation", including a recipe for Costa Rican-style Arroz sin Pollo. This issue of Sauce has all kind of vegan goodness, also raving about the vegan chocolate chip cookies at Local Harvest Cafe and spot-lighting Patrice Mari, owner of the vegan-friendly Shangri-La Diner.
And finally, you might have noticed the blog's new header, created by my friend Anne Mitchell. Having a friend who is also a talented artist is pretty cool. She even included Scout in the drawing. I love the result. Thank you Anne!