On Wednesday we made Tofu with Peanut Ginger Sauce.
Surprisingly Matt gave this recipe higher marks than I did. It wasn't bad but I think the spectacular curry from earlier this week kind of ruined other recipes for me since it was so very good. It was hard for the peanut tofu to compete. It's also possible that I set myself up for disappointment because I have such a great affection for peanut butter that I expect all things that involve it to be amazing. I did find that a considerable amount of cayenne was necessary to make this dish enjoyable.
On Thursday I tried Fat-Free Vegan's Eggplant Pancakes Florentine.
I liked this recipe very much, it had loads of garlic which I adore and I was able to use fresh herbs from our container garden which I am always happy to do. I got to use our oregano for the first time this season, which has been growing like a champ. For this recipe I found adding more flour than recipe called for and some cornstarch to the eggplant batter was necessary to get my pancakes to hold together. If you try this recipe and have trouble that's what I suggest adding.