Curries and Stir-frys---A History

Over the past year Thom and I have made many, many stir-frys and curries. It is a good way to use up any veggies, and they are great when spicy, which we love. We don't always remember to take pictures, but here's what we have---a delicious walk down food-memory lane. Enjoy!

Here's a Tofu-Shirataki Noodles with Miso-baked Tofu, Eggplant, Mushrooms, and Edamame, and Garlic. Lots of garlic.


Panang Tofu, Sugar Snap Peas, Squash, and Mushrooms, with Something Purple. Red Cabbage? Onion? I don't remember. But it was delicious. Thom made this around the end of last summer. Time flies when you're eating awesome things.


I see a lot of mushrooms, onions, and various peppers. I don't remember what this was for or what I did with it, but it was surely delicious.


Shiitake mushrooms with green and yellow bell peppers, onions, potatoes, and a head of garlic. I think this may actually have been a breakfast!


Soba noodles with eggplant, mushrooms, snow peas, water chestnuts, onion, garlic, and carrots. And if I know me, there is tofu baking in the oven just waiting to be added.


Udon and Spinach with yellow peppers, mushrooms, edamame and basil. I think this was really spicy---made with hot chili oil. We like spicy. A lot.


This one was SUPER spicy. Seitan and Snow Peas with white button mushrooms and garlic. Tons of chilis and chili sauce. So spicy. So good.


There will be many more dishes of this kind to come. Summer produce is on its way and I am READY.