Say what? I know, ya'll are probably as skeptical about this as I was when I first came across the idea. Heading into week three, I've had a lot of recipe failures. And those that worked...well, there's only so many times one can eat the same thing the same way, you know?
Thankfully, I came across How to Cook Everything Vegetarian by Mark Bittman. Normally I'm against cookbooks with no photos, but this book is amazing. He's included tons of techniques and variations, so even if you aren't inspired by one flavor combination, there's six more on the next page to shake things up. It's an awesome book for ideas to encourage creativity.
In it, I was introduced to pureeing. Obviously not a foreign concept, but something I hadn't considered outside the realms of the starchy potato family or flavorless baby food. Boy was I wrong. And after pureeing my first eggplant, it was an easy jump to pancakes.
Now, these pancakes aren't sweet and don't cry out for butter and maple syrup. They're moist, flavorful, and (one of the best parts for me) reheat nicely in a toaster oven.
