Comment from Bryanna Clark-Grogran: “Pronounced Eye-vahr, this is a name of Turkish origin given to a popular Balkan spread or relish made of roasted peppers and eggplant (and sometimes other vegetables, too). Fresh ajvar is always made during the late summer and early autumn, just after the pepper harvest, when many Balkan households also can or bottle their own ajvar for use throughout the year. You can make it as mild or spicy as you like!”
- extra-virgin olive oil
- red wine vinegar
- lemon
- peanut butter
- Red pepper flakes
- bean curd stick
- peanut butter
- miso
- nutritional yeast
- barbecue sauce
- vegetable oil
- onion
- scallions
- extra-firm tofu
- vegan oyster sauce
- vegetable bouillon
- hot chili paste
- iceberg lettuce
- lime
- rice vinegar
- Chinese yellow mustard
- chili paste
- seitan
- red onion
- shiitake mushrooms
- veg stock
- mustard
- vegan sour cream
- potatoes
- zucchini
- onion
- tomatoes
yummy sauteed green beans
- green beans
- chopped fresh basil
- sliced mushrooms
comment from original poster: “These bars made a nice snack for the trip down to L.A.. The recipe came without directions on the oven temperature setting, so I estimated 375F. The bars were moist, sweet, chewy and enjoyed by all, but I would go with a shallower pan next time- 9 by 13 inches as directed rather than my 8×11, or up the temperature by 25F, or lengthen the baking time 5-10 minutes, etc., etc..”
- whole wheat flour
- raisins
- wheat germ