Kids of all ages love “ants on a log” and using different colored dried fruit makes the ants look like “mutants” and adds to the fun. Best of all, this is one snack that’s made with healthful ingredients — so it’s a win-win for everyone.This recipe is from Party Vegan by Robin Robertson © 2010, John Wiley and Sons.
1 cup smooth peanut butter
2 teaspoon maple syrup
1/4 cup sweetened dried cranberries
1/4 cup sweetened dried blueberries
1. Trim the ends from the celery and, using a vegetable peeler or sharp paring knife, remove a thin strip from along the back of each celery rib so they lie flat without wobbling. Set aside.
2. In a bowl, combine the peanut butter and maple syrup, stirring to blend.
After a week of unseasonably warm temperatures, the cold weather is back and along with it, my desire for a comforting stew. I wanted to use my last remaining butternut squash that I picked months earlier from my now-frozen vegetable garden. A richly flavored African stew sounded like a good match. I adapted this stew from the recipe for North African Pumpkin Stew in Vegan Fire and Spice. In straying from the recipe, I enriched the sauce with a bit of peanut butter, added a lonely sweet potato that was languishing in the fridge, and topped it with some steamed baby spinach, because we love our greens and also because spinach goes so well with the flavors in this stew. Served over brown rice, the result was a delicious one-dish meal that tasted even better when we had it for lunch the next day.
Butternut Tribute Stew
This yummy stew was a fitting tribute to my last garden-grown squash from the fall. The recipe was adapted from Vegan Fire & Spice. If you don’t like heat, just omit the chiles.
2 tablespoons cold-pressed canola oil
1 yellow onion, chopped
4 garlic cloves, finely minced
2 small, fresh hot chiles, seeded and chopped
2 teaspoons grated fresh ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cumin
1/2 teaspoon ground allspice
1 small winter squash, seeded, peeled, and cut into bite-sized cubes
1 sweet potato, peeled and diced
1 (14.5-ounce) can diced tomatoes
2 tablespoons tomato paste
1 tablespoon dark brown sugar, or a natural sweetener
2 cups water or vegetable broth
Salt and freshly ground black pepper
1 (15.5-ounce) can dark red kidney beans, drained and rinsed
2 tablespoons creamy peanut butter
Cooked brown rice or couscous, to serve
4 cups fresh baby spinach, steamed
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook until tender, about 7 minutes. Add the garlic, chiles, ginger, cinnamon, cumin, and allspice, and cook, stirring, for about 2 minutes. Add the squash and sweet potato and toss until evenly coated with the spices. Add the tomatoes, tomato paste, sugar, water, and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Add the beans, cover, and simmer until the vegetables are tender, about 45 minutes. A few minutes before serving time, remove about 1/2 cup of the cooking liquid and place it in a small bowl. Add the peanut butter and stir to combine, then stir the peanut butter mixture back into the stew. To serve, spoon some rice into the bottom of shallow serving bowls. Top with the stew and place a small mound of steamed spinach on top.