Curry Tofu & Rice

I just so happened to have the afternoon free last Thursdays and both my roommates were around so we decided to cook together. After chatting for a while we decided to try out some sort of potato curry dish. Then I realized we had leftover tofu we needed to use. I quickly learned my Dutch roommate, Sus, had never had tofu before! So, obviously we needed to amend our plans in order take Sus's tofu virginity. I went about searching my favorite food blogs and stumbled upon a perfect recipe to combine our curry idea with tofu. Check out the recipe:

http://www.101cookbooks.com/archives/cashew-curry-recipe.html

It happens to have curry, coconut, and tofu! I had to change it a little bit since we didn't have all the ingredients. Instead of coconut milk I ran across the street to get a fresh coconut and we used the coconut water. Usually you can find little boys selling bags of nuts around but we lacked the cashews as well. We exchanged cauliflower for broccoli which we all preferred . The tofu was from a vegetarian restaurant and was very firm and absorbed lots of flavor. It was a tasty dish in all, but because we used coconut water instead of coconut milk it was definitely missing a creaminess. I had some natural yogurt from a local place called Xelac which helped. It was interesting dish in all but I wouldn't make it again without the coconut milk.

Mi Almuerzo: Tacos de Desayuno

Hola amigos! I have officially completed my first week of volunteering! I'm volunteering as a health educator at Primeros Pasos, a health clinic in a Pueblo close to Xela, and taking classes in the afternoon. It allows me to have about an hour to buy food on the way home, prepare it, and eat it. Monday, after my first work day, I felt like breakfast tacos (actually they wouldn't be called breakfast tacos since eggs are eaten at all times of the day here...but anyways). So on my way home I stopped at a little tienda that sold eggs and tortillas, then grabbed some tomatoes and avocados at the market next to my apartment.


I started off with the beans. I diced some onion and garlic in oil for a few before I added red peppers then the canned black beans. While that was cooking I scooped out some avocado and simply added some salt. When the beans were done I scrambled a few eggs up in the same pan and then put it all together with some green onion and shredded mozz cheese.





Nothing too special or unique, but a meal that I think will be typical of my quick lunch breaks. Still very local, fresh, and healthy. How lucky am I!