Yesterday my daughter made a superb Vegan Curry I added atop brown rice and she atop soft Asian noodles.  I don’t have exact amounts but when probed, I quickly jotted down the ingredients.

Silken Tofu, Light Coconut Milk, Orange and Red Bell Peppers, Red Onion, Asparagus, Swiss Chard, Green Onions, Cilantro, Thai Basil, Lemon Leaves, Garlic, Red Pepper Flakes, Ginger, Pineapple and Tamari were used to create this delicious, spicy yet light stew-like etoufe that works well over rice or noodles.

I didn’t think I would like the pineapple but it actually gave the flavors depth and a refinement I didn’t expect.  The pineapple touch is what elevated it to a master level.

Needless to say, the cute cut up and arranged just so cucumber slices were also a class act keeping the flavors clean.   I wouldn’t have bothered with the arrangement fanned out with a sprig of basil and cilantro but she wouldn’t think of not garnishing like I wouldn’t walk out of my house to get the mail without lipstick painted on my lips.