Wednesday, January 8, 2014
Well, the holidays are finally behind us, and I say - good riddance! Not that I didn't enjoy them, simply that I enjoyed them a little too much! Though I keep a (mostly) vegan kitchen, even plant-based goodies can be unhealthy if consumed in abundance. So, yesterday I did a bit of housekeeping. Out went the candy canes, leftover chunks of faux cheese, container of soy "nog," etc. Bye-bye to the big fluffy bagels, cranberry bread & dark chocolate confections. The refrigerator got emptied, cleaned and restocked with veggies & fruits, pantry was swiped and sorted. Ah, much better!
In my quest to remove the junk, I found some good-for-you items that are languishing and need to be used ASAP. This week I'll be focusing on just that, finding and creating dishes that make use of those little random bits & pieces.
First up: carrots & celery. While the former has a pretty long fridge life, the latter, alas, does not. I have a package of slightly-wilting stalks that need my attention, pronto! While they may not be firm enough for dipping, they worked out just fine in this dish.
Sorry, no pic today as it's rainy outside which makes for dreary lighting indoors. You'll have to trust me that it looks as good as it tastes! (No worries, of course no farm animals were hurt in the making of this recipe!)
Since soup weather is finally here in South Florida, I'll be making another pot this evening. Pop back in tomorrow for Mexican Chowder!
Have a great day!