We made it back from our vacation in Philadelphia and were saddened to leave such a beautiful city. Our trip started out pretty normally. We opted to take our car — to better accommodate our sightseeing agenda, and my inability to pack less than 8 bags for the fams for just 1 week. The countryside was beautiful, the drive was relaxed, and the weather was sunny, clear and perfect. Once we began to approach the city, thoughts of our upcoming adventure immediately started to flourish in my mind. I thought about all of the vegan friendly restaurants I had read about, the history of the city itself, the architecture from neighborhood to neighborhood, the abundance of parks and murals that weave throughout the urban landscape, and of course, my favorite peoples who lived in Philadelphia that we were headed to see.
Ever since I can remember, I have had a slight aversion to pancakes. Oddly enough, I think they smell delicious, and look beautiful, and are fun to make… but I just can’t get into actually eating them. Every once and a while, though, the boys in my house will request pancakes. And so, every once in a while, I give them another shot. When I do opt to eat a few pancakes, I will absolutely never… ever… put syrup on top of them. Not even a drizzle. No way.
Am I a complete freak?
No matter how often I try, for over 28 years I have always thought the same thing about pancakes: “meh”. They are always just “meh”.
Add syrup and I think they are downright gross.
But, this recipe is a bit different for me… I actually think these are pretty good. Better than “meh”. Maybe I like them because they are loaded with one of my favorite flavor combos of all time- peanut butter and banana (only rivaled by my love for peanut butter and jelly).
After convincing myself that these pancakes would be yet another recipe to add to the “just okay” pile… I ate a huge couple of bites and gave the rest to my son (he got his own too). That’s progress! Normally, I wouldn’t have even tried a bite. I have a pancake complex… I admit it. My son excitedly proclaimed that they were the best pancakes he has ever eaten. Which, for the record, is saying a lot.
So there you have it- a pancake recipe that is kid friendly (aren’t they all?) and “me” friendly. Um, yeah- for all of you out there who will be making pancakes for me. Maybe my mom is paying attention to this? Well… I know my husband is. Hi, dear.
And completely off topic: this will be my only post this week as I am getting outta Ohio and heading to Philadelphia! I am so excited to take a vacation I can hardly stand it. :D
So, it will be a little barren around here over the next week. But, I promise I will have something wonderful and fun to share with you people upon my return! Until then… pancakes are always fun. Even without syrup.
I seems like ages ago when my husband and I tilled up a large area of grass in our backyard and transplanted our tiny seedlings into a barren patch of dirt. We tended to each little plant with love and waited all summer long to reap the fruits of our labor. Now, our garden is brimming with peppers, okra, cabbage, kale, cucumbers, herbs, and tomatoes.
Green tomatoes, that is. They are taking their sweet time in ripening; and, although I love nothing more than a ripe garden fresh tomato- a bit of impatience culinary nerve came over me.
In all the years I have grown tomatoes, I had never once considered eating the fruit before it ripened. So early yesterday morning, I decided I should create something delicious with my still green and crunchy tomatoes.
I knew I wanted to try a more unorthodox approach than simply frying them up, so I created these delicious turnovers.
Let me just state that I am extremely impressed with these things. In fact, my husband and I were both so enamored with the taste and texture, that we are already planning on making them again. Soon.
Like, maybe tonight.
The thinly sliced tomatoes and onions melded with the nutritional yeast and cumin inside the crispy pocket to create a treat that smells absolutely wonderful while baking in the oven.
And, they tasted so damned good.
Try them… if you’ve never eaten green tomatoes, this is a great intro recipe. Other fillings can be added or subbed in for the ingredients listed, but I really love the flavor of this exact recipe. Perfect for breakfast, lunch or dinner.
Now I wonder if my tomatoes will last long enough to ripen to red? At this point, I couldn’t care less.
My love for Baingan Bharta has turned into a bit of an obsession lately; especially since I mentioned it in my recent post for blueberry salsa. This recipe is an adaption of the link I posted from Manjula’s Kitchen. But, it’s a tad different with the addition of yellow zucchini squash.
The entire dish comes together quite easily, although the mashing of the ingredients while cooking takes a little elbow grease. It works wonders to curb a desperate craving for Baingan Bharta, say… really late at night when everything is closed and the nearest Indian restaurant is 45 miles away.
This is a delicious pasta recipe that takes very little time to prepare. Walnuts and sage dominate the flavor of the creamy sauce, and walnut pieces provide some texture; turning a few simple ingredients into a hearty meal.
Walnut Sage Fettuccine
- 1 cup walnuts chopped finely, plus 1 cup coarsely crushed walnuts
- 12 oz silken tofu, extra firm
- 1 cube vegetable bouillon
- 2 tbsp olive oil plus extra for drizzling onto pasta
- 1/3 cup almond milk
- 1 tsp sea salt
- 2 tbsp chopped fresh sage leaves
- 1 package fettuccine noodles, gluten free or regular
Cook pasta according to package directions.
In food processor, combine 1 cup finely chopped walnuts, 12 oz silken tofu, 1 cube vegetable bouillon, 2 tbsp olive oil, 1/3 cup almond milk, sea salt, and sage leaves. Puree until smooth. Sauce will appear liquidy.
Drain pasta, (if using gluten-free pasta, rinse with cold water) and while still in colander, drizzle with extra olive oil and sprinkle with salt. Toss pasta with sauce and half of the amount of the larger crushed walnuts. Place into serving dishes and top with the remaining crushed walnuts.
Inspired by the beautiful Capri Salad, this lovely antipasti is broiled and served hot.
If you have a favorite vegan mozzarella that tastes great cold, this dish would be wonderful uncooked as well… just like a cold Capri Salad. I would love to get my hands on some Teese to compare, but Daiya’s the only choice in my neck of the woods (so that is what I used). Don’t get me wrong, though; I’m hardly complaining…
*Small disclaimer* the blackish color of the cooked basil is a tad off-putting. Garnish with fresh basil for distraction.