First up is the spicy peanut noodles. We sauteed a bit of onion and garlic, then mixed in a little massaman curry paste (careful when buying pre-packaged curry paste--many have shrimp paste or fish sauce as ingredients). Then we chucked in some zucchini, carrots, purple cabbage, and mushrooms and let those cook for a few minutes. A few hearty scoops of chunky peanut butter, about 1/2 c. soy milk, and a handful of chopped peanuts for the top. Fresh coriander as a garnish would have been great, but we're having a bit of trouble growing it lately.
When I ate the leftovers for lunch, the purple cabbage had turned everything into a gray-ish blue. Not very pretty, but still tasty!
Last night's dinner was a salad full of local baby spinach, avocado, zucchini, carrots, tomato, sauteed onions, and pan-fried tofu. We first started making this on Tuesday for dinner, but found that none of the 6 avocados we got from the market were ripe. So the tofu marinated for about 3 days in a simple mixture of soy sauce, sesame oil, and the juice of one lemonade fruit. For dressing, I mixed the leftover marinade with a bit of Australian mustard and balsamic vinegar. The salad was flanked by Andy's bruschetta--stale bread, toasted and covered in leftover spaghetti sauce, or avocado + tomato + black olives. This dinner was quick to put together, and left me feeling very full and satisfied.