Savory Pancakes

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When I was a kid, my Mom did most of the (excellent) cooking. However, pancakes were my Dad's territory. He would make the pancake batter and would make pancake after pancake until everyone had their lunch. Pancake days were awesome! Fortunately, Mr. Squirrel figured out a recipe that will recreate my childhood experience every now and then - minus the eggs, but with the vegan cheese.

Super simple: Avocado and mushroom sandwich

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This is again one of those recipes where I almost feel bad about posting it... because it's so simple. But it is also so good ... and someone on facebook asked me to post the details.

Another Lunch: Mushrooms, Broccoli, and Almonds

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I don’t really have a name for this dish. It’s just one of those “I had mushrooms and wanted to have lunch” type of recipes where you look for things in your kitchen that might work well together. So I made fried onions and cremini mushrooms in an almond butter sauce on garlic mashed potatoes with pan fried almond broccoli.

Antipasti I: Marinated Veggies

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We had an Italian themed dinner party last week and made a nice little plate of antipasti as appetizers. It's June, so we wanted to stick to as many cold dishes as possible. Antipasti proved to be easily prepared in advance and a great way to start out the dinner. There are three main components to the dish on the picture above: (1) Marinated veggies, (2) baked bellpeppers with shaved almonds, and (3) the tomato that's filled with pesto cream cheese. I'll explain how they were made in the following blog posts.

So here is how you can make the marinated veggies:

For this starter plate for six people (each person got their own ;) No sharing necessary), I used the following:

Ingredients:

• 1 medium eggplant
• 2 small zucchinis
• 250g of meadow mushrooms 
• 3 cloves of garlic
• 150ml olive oil (plus some for frying)
• 1½ tablespoons of balsamic vinegar
• some fresh basil, thyme, and rosemary
• salt