peanut curry, chocolate covered raspberries

Last night I made Thai peanut curry sauce with tofu, steamed broccoli and jasmine rice (not pictured). I cooked red curry paste in chili oil (for extra heat!) and added coconut milk, agave nectar, soy sauce and natural crunchy peanut butter to it. Some of the peanut curry sauce was added to lightly fried tofu and centered in a ring of perfectly steamed broccoli. The dish was topped with green onions, which is a necessity. The reserved peanut sauce was added over the rice and broccoli after the picture was taken.

We also picked up some organic raspberries on sale at the farmers market that were just begging to covered in chocolate sauce. In a double boiler (well, a pan with a little water boiling with a Pyrex glass bowl on top), I melted dark chocolate chips with a bit of whipped Earth Balance (for glossiness) and Soy creamer (for smoothness). Very awesome!