Yesterday, I rediscovered my joy in the kitchen when Angela posted a drool-inducing recipe: Butternut Squash Mac and Cheeze. Help me.
As soon as I saw it, I knew I had to make it, stat. So on my way home from work I made several stops to get the ingredients (I don’t want to talk about it), finally got home at 6:30, nearly sheared off my finger with my veggie peeler (again, I don’t want to talk about it), shoved the squash in the oven and got down to business.
That is, until I realized I’d purchased the wrong almond milk. (seriously?!)
However, by 8pm, I was in my pj’s gleefully gobbling up the most amazing vegan mac n cheeze dish known to mankind. Angela- how do you do it?!
Now, I was left with a ton of leftover squash.
To those who live in the realm of “9-5”, which is never “9-5”, you know that leftovers are a gift from heaven. So during my lunch hour I was searching for some inspiration and the cold, rainy, Montreal weather pretty much demanded I make pancakes. Don’t question it, just go with it.
1 ¼ c. whole wheat flour (or flour of choice)
1 tsp baking powder
¼ tsp baking soda
½ tsp garlic powder
1 c. unsweetened non-dairy milk
2/3 c. pureed butternut squash
Canola Oil for frying
Mix Dry Ingredients together, set aside
Combine milk and squash and add into dry ingredients, mix until just combined. Let rest for 5 minutes.
This batter made me 8 medium-sized pancakes.
Brown Butter Marjoram Sauce
½ cup vegan butter (or regular)
3 tbsp fresh marjoram (sage would actually be better but marjoram was all I could find)