Fire Ants on a Log

I am trying as hard as I can to get rid of the celery that is lurking in my crisper (especially since it's going on two week old). My solution? Updating the favorite (?) kids' snack of ants on a log. I have never been a big raisin fan, but I love dried cranberries (though not by themselves as much). This made the celery easier to swallow (since usually I can't stand it) and made for a healthier after-work snack than I usually have.

Like the rest of the country, we are experiencing some colder weather, somewhat welcome since we've had a mcuh warmer than average winter. Another method of ridding the house of celery? A veggie chili! I tossed in every veggie I was in the mood for, including onion, red pepper, zucchini, kale , and 3 kinds of beans (black, pinto, kidney). Add some diced tomatoes, plenty of chili powder, and a package of Boca crumbles and let it simmer for about 45 minutes. And what goes better with chili than cornbread? This was the recipe for skillet cornbread from V-Con, except I didn't use a skillet (pyrex) and I halved the recipe. And I threw in some jalapenos for good measure.
But did I mention there are benefits to having a warmer than average winter? Fresh, local strawberries!! These are from Wharton County, just up the road from Houston. They were so big and bright and juicy....
And all gone!! I love my little strawberry bowl. Reminds me of the time I spent in England with my parents (this is from Portmeirion).....
And finally, a quick dinner from earlier in the week. I have been really anti-going out to eat lately. Mostly because I'm just sick of explaining to waiters that I don't eat animal products and then they point out the fish on the menu. Ugh! No seriously, it's not that bad here. But I wanted to not go to one of my standard places I'm comfortable with. So I took Ruby Red Vegan's advice and hit up Pei Wei. I got the teriyaki bowl with veggies and tofu, and left feeling full and satisfied.
I am sooooo ready for Friday.

Dinner Before Dining

We've all done it before (ok, let me qualify that, if you are a vegan and reading this, then continue)... you're invited out to dinner at a place where your only choice is some steamed broccoli and a baked potato, so you eat before you go. Tonight, I was obliged to attend a recruit dinner for work at a Steakhouse. And not just any steakhouse, one where they bring out the raw meat to the table to show you their "cuts of the evening". This place went a step further and brought a live lobster on a platter to your table. Talk about an uncomfortable situation for a vegan. I even felt wierd using my steak knife on the vegetables knowing how many steaks they had cut into previously.

So my dinner before dining was using a new vegetable (for me): Thai eggplants! I picked them up at the farmer's market last week and have been trying to figure out what to do with them since. They're almost too cute to cook!

I decided to go with something quick and easy, Thai Eggplant and Chickpeas in Peanut Masala from Fatfree Vegan Kitchen. I made quite a few substitutions for spices and cut way back on the onion while increasing the chickpeas. Here's the eggplant starting to brown...
I served the dish over brown rice sprinkled with fresh parsley and some edamame and potato samosas (from VWAV) that have been buried in my freezer for months (but still very yummy). Some of you may remember that I'm not a fan of eggplant. Thai eggplant seemed to have a milder flavor than it's purple cousins, not quite as bitter. The woman I got them from at the farmer's market suggested using them for pickling.... which I've never done before (so maybe it's time during this Vegan MOnth of FOod).
I think I added a bit too much water to thin out the sauce (the eggplants were taking awhile to soften). In the end the sauce lost much of it's flavor, so this wasn't my favorite dish. But, then again, it was light years ahead of what I was served at the steakhouse....