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.
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….
have you all noticed that summer is here!?! ok, well it hasn’t been all that warm here in northern california, but vegetables seem to be pretty aware of the seasonal shift, and i’m completely taking advantage of the delicious burgeoning produce in my kitchen.
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vegetable pancakes are a classic comfort food from my childhood, a dish that i can remember requesting over and over again, and a meal that i could barely stand to wait for as the smell wafted through the house. luckily, veggie pancakes are a quick dish both to prepare and cook, so i didn’t have to wait long.