after making tofu skewers a couple of weeks ago, i found myself staring at a little mason jar full of peanut sauce, unsure of how i wanted to use it. i strongly dislike throwing things away – it feels so wasteful to throw out perfectly good food – so i knew i had to come up with something to use up the last of the sauce.
ok, so i know we’re all fully into bbq season, right? these long, warm summer days are practically screaming at us to light up a grill and cook our food outdoors. but what do vegetarians grill? most of my life, i’ve bought pre-packaged veggie dogs and burgers for grilling season, but i inevitably get very, very sick of them after two or three bbqs.
the summer is flying by so quickly! i have a ton of great recipes to share with you to utilize the beautiful produce this season brings, but i’ve been so busy having fun (see the pics from my birthday) and spending time outdoors that i haven’t been posting as regularly as i’d like (although i’ve been cooking more than ever!).
guess what? any guesses? no? well i’ll give you a minute or two to think up some guesses while you look at these photos….
mole is one of the most amazing sauces i’ve ever consumed. it has such a complex flavor – spicy, sweet, rich, and above all, absolutely delicious on any taco, burrito, tamale, tortilla, enchilada, or even nachos! despite the amazing taste and flexibility of the sauce, mole is not something that looks amazing in pictures. trust me, on this one though, because once you try it, i’m sure you’ll be back for seconds…and thirds.