Banana-rama

I doubt she'll remember when she was two and her Momma made her pancakes, but I if I do it often enough then (hopefully) her happy receptors will fire when she smells pancakes cooking in her older years.

I've made these suckers twice and twice they've been a hit.  Plus, they're vegan *ding*ding*ding*ding*ding!!  Winner!  They are Ginger Cream Cheese-Glazed Banana Pancakes.  They are a special occasion breakfast, and this morning's special-ness was simply the fact that we were together and it was drizzling outside.  Instant inspiration.

Bonus?  They come together pretty quick.  The only vegan-y stuff (meaning the stuff that was in my fridge and likely isn't in yours) is the tofutti cream cheese and vegan butter.  If you wanna make this (and you do) then I don't see why you can't just make it in your own style.

I started E on one (he didn't remember how he loved them last time) and he promptly made the yummy sounds that mean, "I'll be wanting more".  Ro chowed.  I was a proud Momma.  

The recipe can be found here from The Family Kitchen.  My twist on their preparation would be: add another banana (they call for 2) and prep the glaze in increments in the microwave instead of having another pot on the stove top.  

Lastly, marvel at your beautiful creation and chow that grub down!

You gotta make this sauce

Have I told you about "Mmmm sauce" before?  It's so yummy.

We have it at our house almost weekly.  It's a peanut sauce and it's good over oh-so many things!  If you haven't had peanut sauce, then just trust me on this, you're gonna love it.  If you already love it, you're gonna be so psyched to have this recipe in your back pocket!

It's got all the key attributes: Ro loves it, E loves it, it takes minutes to put together and I usually have everything on hand.  WINNER.

(adapted from peas and thank you)
makes a few cups!

1/4 c. coconut milk
1/4 c. fire roasted tomatoes in juice (I used canned)
1/4 c. natural peanut butter
1 T. reduced sodium soy sauce
1 T. lime juice
2 t. minced ginger
2 cloves roughly chopped garlic
1 T. agave syrup (or maple)
also add sriracha if you like-a the spiciness!

Throw it all in a blender and let'er ride for a minute or so.  Really.  That's it.

We use full fat coconut milk because the kiddo loves it and I try to get calories into her any way I can (any way that's not cookies).  We also use peanut butter whose ingredients are: dry roasted organic peanuts.  I'll admit, I'm not a measurer in the kitchen and this recipe turns out great no matter my impreciseness.

We pour it over roasted/sauteed veggies with a few noodles thrown in.  Or we replace the noodles with rice.  I've even dipped carrots in it, cold.

Please make this, you'll thank me later.