Good points about vegan options, not only vegetarian. I’m going to have blue cheese crumbles and feta as optional addons. I didn’t think to mention because we always do that since my D isn’t crazy about either. Thank you!
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@Hippobirdy the recipe says to use fresh or frozen corn. You can use raw or cooked. I found the same recipe as a video that says “ * Sweet corn: Use raw fresh sweet corn on the cob, grilled, air-fried, canned corn kernels, or frozen, but first thaw them.”
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I just got some yellow peaches on sale, so peach cobbler is on the menu for 4th of July. I haven’t had peach cobbler for a while so this should be tasty with ice cream.
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Thank you, look forward to trying it😋
TOFU: I use equal amounts of soy sauce (light) (can buy vegan)and light oil. Add smashed garlic, dashes of hot sauce, and anything else I have such as chili oil. Cut the tofu into rectangles and pat dry (important). Marinade overnight or a few hours. Serve on rice or if wanting all cold serve tofu cold on a cold farro or quinoa salad. Soy sauce on the side as well as a hot sauce. Guess this can be Gluten Free/dairy free/vegan/vegetarian depending on the soy sauce.
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I just tried this one for a church picnic this morning (joint service of Presbyterian, Episcopal, and Society of Friends congregations that have occupied buildings at the same intersection for 300 years). It went well with the fried chicken. I added a lot of pickle juice:
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