On T-Shirts, Eggplants, and Ambrosia

I'm sorry I haven't had time to post this weekend, but it's getting to be that crazy time of the year. I do want to update you on a couple of things, but it'll have to be a quickie.

First, I had trouble deciding on a t-shirt of the week, so I thought I'd just show you three cute designs that I found and let you decide:

Leave me a comment letting me know which is your favorite, and I'll add the one that gets the most votes to the sidebar sometime tomorrow.

Next, I've been feeling kind of guilty about not telling you what happened with the Thai eggplants and citrus fruit that I wrote about after Thanksgiving. I'm afraid I made up a new, very successful recipe for the eggplants but didn't write it down or photograph the dish. You see, it was late and we were starving by the time the meal was ready, and I really didn't expect it to turn out as well as it did. If I remember correctly, I pan-fried tofu, sautéed the quartered eggplants, and mixed them with a peanut sauce. We really loved the texture and taste of the eggplants--much crisper than the regular kind. If I can find Thai eggplants, I promise I'll make it again and share the recipe.

As for the citrus, I'm a minimalist when it comes to fruit, so mostly I've just been eating it. I do plan to make a pie, so watch for that in the next couple of weeks. But until then, here's a simple recipe that is a holiday tradition for many people in the South, but probably even more so in my family because we always have oranges ripening at this time of year. My father, aka "The Perfectionist," always removes all the membranes from the oranges when he makes this; in other words, he cuts out each section from the membrane that divides it from the others. I'm much lazier than that, so I just chop the oranges, membranes and all, and it still tastes great.

Ambrosia

2 oranges, peeled and chopped into 1/2-inch pieces
2 cups fresh or canned pineapple, chopped
1/2 cup sweetened coconut flakes

Mix all ingredients well. Refrigerate and let the flavors mingle for at least a day. Serves about 4. Truly nectar of the gods!

I haven't forgotten my promise to post the sweet potato casserole recipe, so expect it soon.

Tags: vegan recipes vegetarian cooking food fat-free Eat to Live t-shirts