So last weekend, some friends and I headed up to Mt Rainier for a little relaxation at my friend’s cabin. It was an amazing weekend; we swam in the glacial melt, sunned on the rocks, went hiking in the woods, had some drinks, and I made AMAZING tofu curry.
I find that it is challenging and exciting to cook for a group that includes vegetarians: I was a vegetarian for many years, and cooking for vegetarians gives me the opportunity to use recipes that I don’t usually get to. Most of my cooking lately revolves around at least one kind of meat, and finding ways to satisfy vegetarians and carnivores alike is exciting! I recently read an article in Saveur magazine about an all-vegetarian Thanksgiving feast, and it has inspired me to work on my vegetarian repertoire.
My curry included tofu, potatoes, mushroom, onions, carrots, and sweet peppers, with red curry and coconut milk, and it turned out FANTASTIC. My special secret was marinating and frying the tofu in soy sauce, and adding a generous portion of honey to the sauce!
The area around Mt Rainier is spectacular!
I met a friendly elk along the roadside!