Anniversary

As hard as it is to believe, fans and detractors, one year ago today, I was sitting on the recliner in the living room of my apartment, plucking away at my laptop, writing what would be this blog's inaugural post.

Since then I've covered everything from opossums and running half-marathons, to dealing with depression, teaching and babies, state fairs and trips abroad.

This blog is funny like that. Despite the fact that I started writing solely with food in mind, it's been near impossible to keep the rest of my life from creeping in. I don't eat in a vacuum any more than I write in one. I put alot of myself into what I write here, and not just as the semi-bumbling, self-depreciating character in my under-heated, over-stuffed kitchen. There's more truth here than in any other writing I've done. Perhaps it was something besides my fondness for alliteration that made me choose, "In Vegan, Veritas" for the title.

I've always had a penchant for self-disclosure. I mean, what writer doesn't? I guess it just felt less like I was imposing myself on you, friends and enemies, since I was (in theory, at least) giving you a delicious recipe (and maybe a good read?) in exchange for your attention.

For that attention (and for what I hope will be your continued readership), I thank all of you.

And what better way to thank you than with candy? Don't worry. I haven't broken my Lenten promises; I actually made these back before I went to Prague but never shared the recipe. But if I had to cheat it would probably be with these trufflely bon-bons. They're carob-based and raw so it would be pretty easy to justify eating a couple, even if you have eschewed dessert 'til Easter.

I suppose it's not the best thank you in so much as you have to make these yourself, but since I'm not famous enough to have a mail order service, it'll have to do.

One-Bite Carob-Berry Bon-Bons
the secret ingredient is gratitude

2/3 cup raw almonds
1/3 cup carob powder
1/3 cup raisins (golden or dark)
1/3 cup fresh berries or cherries (I used a mix of raspberries and strawberries)
1/4 cup dates, pitted
1 tablespoon water (plus more if the mixture seems too dry)
1/4 teaspoon cinnamon
pinch of cayenne pepper
1/4 cup raw coconut flakes (optional, for coating)

In a food processor, chop up the almonds and carob until the mix is very fine. Set aside two tablespoons for coating.
Add all the remaining ingredients except the coconut, reserving the water, and process for 1-2 minutes, stopping occasionally to scrape the sides and add the water. The mixture should come together in a ball. Transfer the ball to a bowl, cover, and chill overnight (or for at least 4 hours).
Wet your hands with water and form the mixture into small balls (about 1 inch, give or take). Roll the balls in the reserved almond mixture (or the coconut, if you're using it).
Serve right away or refrigerate for up to three weeks (the one's sitting in my fridge are still delicious).

There are lots of ways you could tweak this recipe, depending on how grateful you're feeling. A little orange zest or juice instead of water. Banana and cardamom instead of berries and cinnamon. Raw cashews or macadamias instead of the almonds. Cocoa for the carob. It's a very versatile recipe.

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Thanks again kids. And here's to another deliciously vegan year.